Zucchini Fritters with Feta and Dill
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve made these a few times and they are soooo good! Mine didn’t stay together quite as well as pictured above, but it’s really all about the taste isn’t it? I think it’s a bit harder to get the recipe right using a cast iron pan (I only cook with stainless steel or cast iron). They’re just as good heated up as leftovers in the toaster oven (I don’t use a microwave either).
I’m not a huge zucchini fan as I usually find them too watery and flavourless if just pan fried, but these are delicious, and they do freeze well. Feel free to play around with the ingredients. If you don’t like dill, try thyme or tarragon. A little lemon zest adds extra oomph. If you want to make them gluten-free, use gram flour (chickpea flour) instead of regular flour. Indian cuisine makes fritters all the time with gram flour.
These are a great way to use up some of that zucchini. They are good for any meal. They have so much flavor. They freeze well if you have extras. I also freeze zucchini in little bags to make fresh later. Great in mid winter!
These fritters were delicious! It was a great way to use up some of the many zucchinis and other squash that we received from our summer CSA (subbing squash other than zucchini works well with this recipe). The key – as with all recipes that include squash – is getting enough liquid out of them so the mixture isn’t too wet. We added a little sambal oelek to the fritter mixture for a kick, and paired with a dip made of greek yogurt, garlic and feta. A very satisfying and healthy meal!
These look fantastic. I will make them soon.
I made these Fritters exactly as shown and they were delicious. They are very versatile,very tasty and I will definitely make them again!
The steps are clear to follow. I did this for New Year’s as an appetizer and it was well appreciated. I will redo for Valentine’s day. look great, tastes good and budget wise!
These fritters are so good I could gobble a whole plate of them! They are easy to make, too. Some of Jenn’s recipes rely on prepared/bottled sauces, which can have a lot of sugar, and even though they are delicious, I try to avoid those. But this one uses all “whole” foods and is simple yet elegant. I was not able to get the fritters very crispy, probably because the oil wasn’t hot enough, but they were still quite yummy!
I’ve used an old family recipe for zucchini latkas for years, but this is now my new favorite. I love the addition of dill and feta! Baking powder is a good addition as well.
I’ve made a lot of zucchini pancakes and fritters over the years when the summer produce starts coming in and I have to keep up with all the zucchini.This recipe is the one I’ve stuck with. The feta adds a little somethin’, somethin’ that makes these fritters special and better than the rest. I use a clean kitchen towel to wring out the shredded zucchini. Really, I haven’t yet found a recipe here that hasn’t been a keeper! Thanks, Jenn.