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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Another winner! This was fantastic- great flavour! Definitely will make again!
The fritters turned out perfectly delicious! I have made them several times. You can use dried dill also. I squeeze as much water out of the zucchini as I can after it has drained. Then I put it between paper towels and press some more. It helps them to be crispy when browned in the olive oil.
I usually serve with sautéed salmon.
These are outstanding! The flavor was immense and they turned out better than I expected. Honestly, the egg was floating a bit in the bowl and seemed to separate from the zucchini in my experience, but it didn’t effect the end result. I do recommend to wring out with hands, as the first time I just pressed with a rubber spatula and the 2nd time was much better. So much water comes out of this veggie, so don’t be afraid to get your hands dirty. Amazing tasty healthy!
I received lots of zucchini from the CSA I belong to and decided to make these on a whim. Wow, what a great recipe! Easy to make and delicious! Perfect for a light supper.
As always, easy to follow directions, your recipes always turn out as described. This was especially delicious because it was Zucchini from my garden. ❤️ It doesn’t get any better!
Thank you for sharing!
My husband hates Zucchini but he really liked these. Obviously never told them what was in it lol. I used almond flour and worked out well. Definitely make again.
Made these last summer and have been patiently waiting for a nice zucchini crop from the garden so I could make them again. Tonight is the night, and I can’t wait!
Can you do a different flour or arrowroot starch to make them gf? I don’t like using cornstarch.
Sure, Abigail, you can definitely use gluten-free flour here. Enjoy!
These turned out pretty good – though I would recommend increasing the feta to zucchini ratio (adding 1/4 cup more of crumbled feta), since I found them a bit on the bland side when it came to savory flavors. That said, it’s a very delicious and fresh-tasting recipe, and I would recommend it to anyone exploring vegetarian options!
I made these and they turned out a sloppy mess, not at all crispy.
I thoroughly dried the zucchini so I don’t know what I’m missing?
Flavour was nice, pity it was sloppy!
Hi Julia, I’m sorry you had a problem with these! When you say sloppy mess, do you mean that they didn’t bind together or fell apart while you were cooking them? Did you make any adjustments to the recipe?
I had the same problem but it also tasted nasty so threw it out with the recipe.
Made these today, they are so good. I let my zucchini sit about 1/2 hr to drain and then I squeezed all the water out of them by hand. I used Wondra quick mixing flour instead of regular flour. Mine took a lot longer to brown up but that could be because I added all of the patties to the a very large frying pan. I didn’t rush them and they were fantastic. The fresh squeezed lemons add the perfect amount of flavor to them.
Zucchini fritters are delicious. I used a half white onion shredded and added it to the shredded zucchini and it was very tasty. The hardest thing was getting the zucchini to dry out enough, and my fritters took a little longer than the recipe suggested because they were kind of wet still, but they were quite yummy.