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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I have an over abundance of pattypan squash. Do you think you can use pattypan squash instead of of zucchini? What are your thoughts.
Thanks so much. Sandy
Sure, Sandy, I think that will work. I’d love to hear how they turn out!
I’m not usually the biggest fan of dill, but my bf likes it and we are having a vegetarian week so I decided to try these. SOOOO glad I did. They are really easy and taste amazing, not too overpowering or too subtle. Another winner.
These were sooo good. Hubby & I both loved them!! I made them with the Israeli Salad with Feta, Tzatziki, and Middle Eastern Lamb Kofta – all from this site. Everything was wonderful!!
Good Evening Jenn!
Quick question – I think my mother would really like these, however, she can’t have egg yolks (whites are ok). If I were to substitute only egg whites, how many do you think I would need to use? We both loved your recipes so much that we both now have your cookbook 🙂
Thanks for helping to keep us sane during this insane time!
Bethany
Hi Bethany, I’d use three egg whites. So glad you and your mom are enjoying the recipes!
So, so good. Wished I had tripled the recipe. 1 batch was so not enough. My husband and I could have eaten it all ourselves but instead had to share with two guests. Did not change anything. Thanks for another great recipe.
If you like dill and feta, you’ll love these.
Can you do a healthier version by baking them ?
Unfortunately, these really can’t be baked — sorry!
Jenn….OMG!!! I made these fritters yesterday and they are AMAZING!!! I used dried dill 1 tsp in place of fresh, and the flavor was so balanced. I’m on WW and they are only 3 points for 2 fritters, so they will become a permanent recipe for me. This recipe is a keeper! Thanks, Linda
These zucchini fritters taste just like the ones we eat in Greece every summer. This recipe is perfect in every way! In some places in Greece, they add mint instead of dill to the fritters. I have tried this recipe with both herbs and both versions are really, really delicious. I love your approach to cooking and your whole aesthetic. Thank you!!!
I made this recipe last night – yum!
However, my fritters were pretty thin and flat. Please advise
Denise
Hi Denise, glad you hear you to hear you like them but sorry to hear they were a bit flat. While they shouldn’t be particularly thick, if you think they were flatter than they should’ve been, it may be due to too much moisture in the batter. Did you wring out all of the excess liquid from the zucchini?
I followed the directions but apparently didn’t manage to get enough of the liquid out of the zucchini so my fritters were pretty soggy. I don’t use shredded zucchini often but I think the method that had worked better for me is to lay the shredded zucchini on paper towels on a baking sheet, cover with more paper towels and another baking sheet and put a heavy pan on top for a while (and repeat of needed).
Wonderful dish. Crispy and delicious. I enjoyed using fresh dill from our garden and am looking forward to making this again when our zucchini is ready.