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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These are so so delicious!! I followed the recipe exactly except I had no feta so subbed Parmesan. These will now be a staple in our house.
We love these fritters, what a great way to use those huge zucchinis in our garden. Susan L.
Delicious! Made these tonight and they were a big hit, even though my husband thought the ingredients looked ominous. He devoured them and wants me to make a double batch next time!
These are excellent JUST AS THEY ARE.
Jen, I made the sauce you put on the cucumber salad (which pairs with grilled salmon) to dip the fritters. Superb!
Will dill from the jar work for these? Instacart said fresh wasn’t available. Seriously.
I’m making these tonight for Shabbat with your grilled chicken and attempting your Challah with my granddaughter.
Thank you for all of your amazing recipes!
Sure, Sharon – dried is fine.
10 out of 10 from my husband!!
Great recipe to use up courgettes. Accompanied with a sweet potatoe mash and a garlic-lemon-yoghurt dip it was delicious. I have made courgette fritters before but this recipe is the best so far. With greek music on it was like being on holiday 🙂 I’ll try some of your other recipes, too.
Two for two on your recipes so far….. loved the addition of the feta to this dish! I usually make a different version but the melting feta makes this one so much better. Also, the step of drawing out the water prevents a soupy build up in the bowl while waiting to make the next batch in the pan. I just wish I made more!!!
Can these be assembled in the morning and then fried at dinner time?
Sure – that should work. Hope you enjoy!
The first time I made these, they were too wet – but I LOVED the flavour of the dill, feta, garlic, etc. So I tried again, but used a nut milk bag to squeeze out all the excess water – and the recipe worked like a charm! So my only advice is to really squeeze out all the liquid from the zucchini before mixing in the other ingredients.
I’ve made zucchini fritters before but the addition of feta and dill brought them to a whole new level. They were outstanding–my husband and I polished them off in one sitting. I had to cook them longer than the recipe said to really crisp them up but otherwise followed it exactly.