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 am starting my New Years eve snacking with these – a FAVOURITE in our household:)
Thank you and Happy New Years to you and your family Ms. Segal!!
You too Laura (and happy new year to you)!
Amazing recipe! It enhanced our Chanukah table! Will for sure make again!!
Hi Jenn! I also have the original Cook’s Illustrated version and I’m interested in the modification you made in the amount of cheese. Could you let me know why you quartered the amount of cheese that Cook’s Illustrated recommended (from 2 cups to 1/2 cup)? I’m wondering if you did this to make it taste lighter and/or less salty? Thanks so much!
Also, have you ever made the batter in advance or does it get brown? Would it be better to assemble right before frying? Thanks!
Hi Andi, I haven’t tried it, but think you could get away with making the batter in advance. Enjoy!
Hi Andi, I honestly don’t recall exactly what my motivation was behind cutting the cheese back so much but I suspect that I was looking for a taste that wasn’t quite so feta-forward. Hope you enjoy if you make them! 🙂
Made these for a light dinner tonight. I am usually rubbish at making fritters but these actually turned out well – though not as pretty as the ones in the picture! They were delicious too. Next time I will try to squeeze more liquid from the shredded zucchini as the batter was too moist (someone suggested squeezing in a towel which sounds messy but effective). My husband really liked them too.
Could you prepare this using the same oven technique you use for latkes?
Hi Evah, for the most predictable results, I’d stick with pan-frying these – sorry!
*****These fritters were delicious. So glad I made 2 recipes to enjoy later. Will use one along with breakfast. made these to go with the Orecchiette pasta along with salad. I used a large pot of water and 2 bags of pasta..my mistake but that is how one learns
I made this last week with as I had some zucchini magically appear in my fridge??!? I served them along with the traditional Sunday roast lamb. Massive hit !! Thanks Jenn
These are delicious! I made these as a side dish with salmon and they were perfect. They don’t need any sauce or dip because they have so much flavour. These were amazing fresh and reheated really well in the toaster oven. Thank you!
I’ve made these fritters twice in the last couple of weeks since this is certainly zucchini season. They are really tasty and don’t seem to be too rich. Also they taste just as good room temp as hot. I served then the first time with tsasiki sauce and it was great!
To all who comment on too much moisture. I have found once salted and drained, squeezing shredded zucchini ( or any other veggie that needs to have moisture removed) that my potato ricer works better than anything. Pop a cup to two at a time in and give a good squeeze. Works great.