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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WOW! Yet another fabulous and easy recipe. Only sub I made was used parmesan cheese since didn’t have any feta. Wish I had doubled the recipe.
Hi Jenn, do you think it is possible to use ricotta instead of feta cheese? Thanks for all your time.
Sure, Ana, that should work. Hope you enjoy!
So Delicious and perfect addition to our meal. I made it exactly as written and served with T Joe’s tzatziki sauce. This is going in our summer rotation for sure!
This recipe turned out to be wonderful.
How far in advance can the batter be made before frying?
Thank you
Hi Jack, glad you liked them! I think you could get away with making the batter several hours ahead of time.
made these and, like every other recipe ive seen on this wesbite, they were delicious! I used less dill as im not a huge fan and it tasted amazing, was also dubious about the amount of oil in the pan but needed it all to fry and bind together. delicious.
Thanks for sharing this recipe. I was looking for something different and quick to use up left-over dill and this was great! I’ll be making it again.
Hi Jen,
I made these tonight, followed the recipe exactly and they were amazing!! My kids were annoyed that I only made 1 batch!
I have made so many of your recipes and wanted to let you know I’m a huge fan. There are many great chefs but not all of them write great recipes. Your recipes are so well tested and easy to follow. Most important they are delicious!
The French Apple cake is a staple in my house as well btw 😊
Keen em coming!! We’ve been stuck at home for a long time and your food is helping so much!
So glad you like the recipes!! ❤️
Made these because I wanted to rid of some zucchini I found in the fridge. They were fantastic. I’m planning to buy zucchini in order to make another batch. Thank you.
Make these! They’re delicious! Thanks, Jen, for another fab recipe. I made a few substitutions as I didn’t have everything on hand: basil for dill, asiago for feta, and I would personally up the garlic next time. Jen, could these be baked in the oven to make them even lighter? Thank you!
So glad you liked them! Unfortunately, these won’t work in the oven.
We have an egg intolerance in the house, is there anything I can substitute the eggs with?
Hi Robyn, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute.
Until recently my partner would not eat courgette no matter how much I tried he just wouldn’t eat it (he is also a self-confessed meat eater). I made these fritters and now he gladly eats courgette! They are such a light, flavoursome option and taste great the following day. We both play quite a lot sport and this meal sits well before vigorous exercise. We usually serve with lemon, parsley and mint couscous, a yoghurt sumac dip and some veggies. Thank you Jenn for this wonderful recipe and for showing my partner that courgettes aren’t as evil as he once thought!
My toddler LOVES these. He cannot get enough of them and neither can we. The perfect veggie side for the whole fam.