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 loved these! My family was so excited when I made these because I rarely make fritters. The addition of dill was fantastic too!
This is a big hit with my husband. I do add a little shedded carrot for even more color. These are delish!
I like that idea, Lisa.
Have fritters before, bur always felt they were so heavy….this recipe was delightfully light & delicious, was a big hit, at family gathering.
Made these as a delicious appetizer for a dinner party with your Tzatziki recipe. Delicious! Did not change a thing.
made this for my husband, guests, vegetarian best friend…loved by all! dried dill works just as well; i actually prefer a little more dill for a bit more zing. also, depending on how juicy the zucchini is, might need just a little more or little less flour to make the patties easier to fry. overall love this recipe!
The zucchini fritters are delicious. Having recently been diagnosed with Type 1 diabetes, would it be possible to list calories and carbs for your recipes? I take insulin before every meal and it is so difficult when this information is not available. Thank you.
yes, I also have type 1 diabetes and it would be great! Maybe just put some sort of disclaimer up and do your best to estimate it!! 🙂
sounds absolutely yummy and perfect for those of us who have planted zucchini and yellow squash—thanx, can’t wait to try it
My hubby made these and so did a friend. Both families had the same problem. They were really wet. We had a hard time getting them to stick together. Any suggestions?
Hi Pam, Sorry to hear that. The trick is to squeeze as much liquid as possible out of the zucchini. There is a ton of water in there. You might try first wringing the grated zucchini with your hands, then wrapping it in paper towels (or a clean dish towel) and wringing again. Hope that helps!
I made them and they were yummy. I used my potato ricer to squeeze out all the water. Use it also for squeezing frozen spinach.
Thanks Jenn! On to try the bean ragout….
I made these to go with chicken for dinner last night and I liked them. I am going to finish them for breakfast this morning. It is a nice change from the usual ways to use zucchini. Thank you for another recipe with predictable results.
This was absolutly delicious. I am having the leftovers tomorrow with eggs for breakfast. btw I use mustard as my dipping sauce. yummy