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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Was having fish and chips tonight,then saw your recipe for zucchini fritters,then saw your recipe for Israeli salad. We had an amazing and much more healthy dinner. Thanks so much!!
What a great way to use up all the zucchini from my garden! This recipe was easy and so tasty. Hubby even liked it and he does not like feta! This one is a keeper.
These are excellent but i was wondering if you could bake them in a greased mini muffin tin
Hi Veronica, I haven’t tried them this way, but I think you could do that. Please LMK how they turn out if you try it!
can I make the mix the night before, and then fry them the next morning?
Hi Lauren, I think making the batter several hours ahead should be fine but overnight may be pushing it.
Loved!
Outstanding. I tend to et it with tzatziki. I leave out the dill because my wife’s not a fan, but likely will put some in next time I make it. Popular with 2 of my 3 girls, but not my son (who is fussy). When I use more oil to cook it with, it is a bit crispier and tastier, but is also very good with less oil.
I’ve been having great success with your recipes!
Re zucchini fritters:
Do you think these could be prepped earlier in the day and then cooked A few hours later?
I’ve now got the situation where I have prep time earlier in the day but *very little time before the actual dinner needs to be served. I am desperately trying to find solutions that work.
I’m hoping you can help! This is a recipe that I really want to try.
On an additional note, I have many of ‘Once Upon a Chef’ recipes that are in my five star rating of definitely make again.
Thank you so much and advance for your answer!
Carol
Hi Carol, glad you’ve been having success with the recipes! Yes, you can make the fritters ahead and reheat, but they won’t be quite as crisp on the exterior (still good, just not as crispy).
Really great flavour and super simple to make. I made a tzatziki sauce for them but, they didn’t need it. Only thing I would say is that they do not keep their crisp when left out. I made them an hour ahead of time and they were a bit soggy by the time they got to the table.
I love these fritters, and have made them many times since finding this recipe. I used to make zucchini fritters with a dill and feta dip, but I like them SO much better with the feta and dill incorporated! I either eat these on their own, or make a garlicky lemony Greek yogurt dip for them (sometimes I get extra fancy and sprinkle sumac on the dip, oo la la!). This is a great brunch dish with a crisp green salad.
Until I started writing reviews here tonight, Jenn, I don’t think I realized just how many recipes I’ve made from your site! This has been fun!
Thanks for gracing my kitchen and table, Jenn!
Yummy!
Hi Jenn,
These look and sound delicious, but wondering if these could be made a bit healthier by making them in my Air Fryer? I haven’t had a chance to read through the 300+ reviews to see if the question has already been answered. I will add this to my big box of favorite Jenn recipes!
Hi Patrick, I don’t see any mentions from someone who has made these in an air fryer, so you’d be the guinea pig! 🙂 I don’t have an air fryer and don’t know much about using one so it’s hard to say how it will impact them – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit (and please report back if you try it)!
How did the air fryer experiment go? I was just wondering the same!