Zucchini Fritters with Feta and Dill
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These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to my chicken kabobs, grilled chicken or or Greek-style lamb burgers.
What You’ll Need To Make Zucchini Fritters
Step-by-Step Instructions
Begin by shredding the zucchini on a box grater or in a food processor.
Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.
Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid.
Whisk the eggs in a medium mixing bowl.
Add the zucchini, scallions, dill, feta, garlic, and pepper.
Mix well.
Sprinkle the flour (or corn starch) and baking powder over top.
Stir again until evenly mixed.
Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides.
Drain the zucchini fritters on paper towels.
Serve warm or room temperature with lemon wedges.
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Zucchini Fritters with Feta and Dill
These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
Ingredients
- 1 pound zucchini (about 2 medium), trimmed
- 1 teaspoon salt
- 2 large eggs
- 2 scallions, minced
- 2 tablespoons minced fresh dill
- ½ cup crumbled feta cheese
- 1 medium garlic clove, minced or pressed through a garlic press
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon baking powder
- 3 tablespoons olive oil, plus more if necessary
- Lemon wedges, for serving
Instructions
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Information
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- Serving size: 2 fritters
- Calories: 152
- Fat: 11 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 288 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I just made this recipe and it was super tasty!! The combination of dill with feta was really satisfying. I followed the advice of other reviewers to fully drain the water out of the zucchini. After I shredded it, I placed the zucchini in a colander with a heavy plate pressing it down for an hour (In the meanwhile, I made another recipe from this site called ‘Chocolate Matzo Crack’). After 1 hour elapsed, I picked up the shredded zucchini and was amazed at how much water was still in it!! I grabbed small handfuls and squeezed them with my hands and I still got out about a half cup. Finally I made the mixture. I used 1/4 cup cornstarch as the binder.
I had my stove on level 7 of 10 and dropped in 5 heaping spoonfuls of batter for 5 patties. Then I realized the recipe said medium heat so I lowered to level 5. This batch turned out better than the next batch which was on level 5 the whole time. The next batch also had 2 patties break. Perhaps the high initial heat helps consolidate the patty? Not sure.
I took this to my husband’s work and two people tried it. The first person (teenager with a manbun) had the following comments: “does this have egg”, “this would be good for breakfast” and “this is really good”. He ate two. The other guy, an older man from Argentina, also liked it. I guess the only negative of the recipe is the time required to shred the zucchini, drain it, and squeeze it all out. Also, despite my careful attention to extracting the water, the patties were still quite fragile.
Today’s recipe was a test batch. I felt that the patties could have been slightly more cohesive, so I am going to try them again with a 1/2 cup of cornstarch.
Thanks for posting all these recipes; I am learning so many new dishes from your site.
Yum! Made these for a dinner party and they were a huge hit. The dill and feta are a great combo!
this is a classic recipe, and the first one i found on this website. this recipe just reminds me of summer and a lovely use of the bounty of zuchini. we like it with poached eggs.
I have made this recipe several times now served along with Jen’s recipe for Moroccan meatballs. Excellent recipes and both pair great with some homemade tzatzikj sauce and some dill basmati rice. Thanks!
I have been making fritters for a while now, and this was a nice variation. I really liked the lightness and freshness the dill added. I sometimes add a little corn to them as well – tis the season! Delicious!
Our family always enjoyed zucchini fritters as one way to cook the abundant summer vegetable, but since I found this recipe, my family LOVES zucchini fritters, and it’s the way I usually serve it now. Thank you! This is delicious.
Hi Jen. Would these turn out well if cooked using the method described for oven fried latkes. If so, at what temperature and timing. Really enjoying cooking again since discovering your site
Hi Pam, for best results, I’d stick with pan-frying these – sorry!
I made this recipe tonight, only one change: added 1/2 cup Jarlsberg grated cheese. I baked them in a hot oven 400 F, on lightly sprayed, parchment lined pans. They came out great, crispy, lightly browned and delicious. I wanted to write this review so others who don’t want to fry them, have this option. Another great recipe-thanks Jen.
Thanks for that excellent idea, Janie.
How long did baking them at that temperature take?
Did you omit the feta or was the Jarlsberg in addition to the feta? Hubby is not a big feta fan…
Thanks
Love your recipes and bought your cookbook for a wedding present! All my zucchini are baseball bat sized, so I wonder if you can tell me how many cups of shredded zucchini I should use? Thank you.
Hi Ann, So glad you like the recipes and I appreciate you gifting the cookbook to someone! I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!
Easy to make and delicious to eat. Thanks for the recipe.