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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Kind of bland. I made with queso fresco and cilantro because that’s what I had, otherwise I followed the recipe. If I were to make them again I would use roast garlic for deeper flavor and or maybe some worcestershire or maggi seasoning. Lemon zest or some mustard might be tasty. An aioli would be a good sauce.
I think it’s the dill that makes them as tasty as they are, but I don’t think I’d add Worcestershire seasoning as that would completely change what they are supposed to be like. Hope they turn out better for you next time.
Excellent recipe! Turned out absolutely delicious and relatively easy to make, and once they were in the pan, and I got into the “groove”
Delicious! Definitely a do over!
I’m not one to comment on recipes I try. In fact, this is probably the first time. But we tried the fritters last night and they were delicious! I wish I had made a double batch. The fresh dill, feta and garlic really upped the flavor profile!
You’re right Shelly. That’s my experience with the flavors.
1st time making this recipe and was yummy!
Will definitely make again! Keeping/saving
It came out really good! I tried other recipes in the past but they weren’t as good as yours 🙂
I substituted 2 teaspoons of dried dill with 2 tablespoons of fresh dill. Next time I’ll use the fresh one as you suggested!
God bless you
Made these just now as my garden has been producing zucchini …. they are excellent and more importantly, to me, they were super easy. I did add two more cloves garlic. I also love that Jenn provides freezing methods.. because I doubled recipe.
We made these tonight and they are amazing. My husband is not a lover of vegetables and he even liked them!! The only change we made was to add more garlic.
I love that you add in your instructions that you can freeze them. Thanks for adding that comment.
How many cups of shredded zucchini did you use?
Hi Grace, I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!
I just finished making and eating the Fritters….OMG so delish!!
The next time I will be making 2 batches, one wasn’t enough! I didn’t grow dill this year and looked for fresh dill in the stores, after 3 stores and coming up empty , decided to use dried. Next year will be planting some dill for sure!! Thank you Jenn 🙂