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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Comments
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We just made this recipe and it was delicious minus the dill since I didn’t have any. Next time I will make a sauce for it unless you can recommend anything that would work.
The zucchini is abundant from the garden and it just keeps coming! These fritters are soooo delicious. Eating them makes me wish we had more zucchini:). Made Jenn’s tzatziki sauce which was amazing, also. Gave me a chance to use some cucumbers from the garden, too.
Excellent side! I prepared exactly according to the recipe and wouldn’t change a thing.
Decided to try this recipe out and added all ingredients except for cheese and split my batch in half. Used feta on the one half and a vegan mozzarella cheese on the other half since my son doesn’t eat dairy and both of them even asked for more and neither one of them is crazy about zucchini so definitely a winning recipe. Thanks!!!
Needed to use up some zucchini from the garden. These were a hit with my daughters! I added Italian parsley to the mix and served them with Siggis 9% triple cream vanilla yogurt. Thank you for the inspiration!
Delicious! Made this week, turned out perfectly. After sitting in the strainer for 1/2 hour, I squeezed the zucchini dry in a clean dish towel. Thank you for another great, weeknight doable recipe Jenn.
Made these last night. Love that they are lighter than most. Mine didn’t turn out very ‘together’, a bit sloppy but think perhaps I made them too thin with pressing down. Also may have had too much zucchini; will weigh them next time. I will give this recipe another go for sure but they were delicious both room temperature and the next day out of the fridge. Thanks, Jen!
Easy to make and has a wonderful taste. Used it as a side dish and needed nothing else.
Had a Zucchini double header this evening! These fritters and your chocolate zucchini bread. The fritters were really delicious. Made two minor changes: used goat cheese rather than feta and added a little bit of finely chopped oil based sun dried tomatoes. I did not have fresh dill but used some dried. The choco zucchini bread was also excellent! I did not add the chocolate chips but otherwise followed the recipe exactly, including using the espresso powder. Very good! Thank you for your great recipes!
Hi,
would almond flour be a good substitution for regular all purpose flour? (Keto dieter here)? If so, what ratio?
Thanks
Hi Dalia, I think it’d work, and I’d use the same amount. I’d love to know how it turns out!
Hi there, I did substitute almond flour for regular. It was good but next time I will add parmesan so that it sticks together better. But I loved it, I served it with lemon slices and sour cream. It was a treat.
Made these tonight. The recipe is very easy and they are delicious. Have a forest of dill in the garden this year and was glad to find another yummy recipe that uses dill. Certainly will make them again.