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.

Plate of zucchini fritters with feta and dill.

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

ingredients for zucchini fritters

Step-by-Step Instructions

Begin by shredding the zucchini on a box grater or in a food processor.

Food processor of shredded zucchini.

Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.

shredded zucchini in strainer

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.

strained and squeezed zucchini

Whisk the eggs in a medium mixing bowl.

whisked eggs in bowlAdd the zucchini, scallions, dill, feta, garlic, and pepper.

adding the feta, scallions, dill, garlic, salt and pepper to bowl

Mix well.

mixed zucchini mixture

Sprinkle the flour (or corn starch) and baking powder over top.

sprinkling flour and baking powder over zucchini mixture

Stir again until evenly mixed.

finished zucchini fritter mixture in bowl

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.

pan-frying the zucchini fritters

Drain the zucchini fritters on paper towels.

draining zucchini fritters on paper towels

Serve warm or room temperature with lemon wedges.

Plate of zucchini fritters with feta and dill.

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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.

Servings: 12 Fritters

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 Edamam

  • 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

  • Have been making these and loving them for quite some time. Dill and feta are a match made in heaven. Made them large for a Main Dish, made them small for a size….any size is delish!
    Found a easy way to drain the zucchini, I use my potato ricer! Makes fast work of it and gets the zucchini very dry. Give it a try!

  • Hands down this is a five star recipe. These pair with everything! I don’t change a thing and they come out perfect every time.

  • This is one of my favorite side dishes. It’s a great way to use up zucchini in the fridge or the over abundance from the garden. It’s super easy to make and a veggie loaded dish my kids will eat

  • Yummy snack! At night I sometimes want a snack. I try to think of something that is quick (and not junk food) and I am always looking for ways to add more veges each day. This is better tasting (and better for you) than doing the ‘traditional’ white potato ones. I ate them all, or I would have sent a pic.

  • After doubling the recipe, I added a shredded, microwaved (for 4 minutes) sweet potato to the mix for some extra color, sweetness, and nutrition. I thought I had made too much, but they were polished off immediately!

  • I love this recipe and make it often. Actually making it again tonight .

    A great way to use up the zucchini I grated and froze from my summer garden. So simple and tasty. Thanks so much. Enjoy your recipes.

  • These fritters are so worth it! Any recipe with fresh dill is a keeper 🙂 They are easy and fun to make, are a good side, and also a nice option when you don’t feel like having meat.

  • These are absolutely delicious. Made them as a side with pork. Everyone asked for the recipe! Highly recommend.

  • DELICIOUS recipe. Not always easy to find fantastic vegetarian recipes but this is wonderful!

  • We first made these this past summer when we had an abundance of zucchini and dill from our garden. They are delicious!!! Wonderful flavor and a favorite for our whole family. They’re simple enough to for children to make, too!

    • — Jennifer Estoll
    • Reply

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