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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Made these for the first time today exactly by the recipe. They turned out just like the picture (yeah!). The taste was very good, but will probably not make them again because of the prepping. That said, I love all of Jenn’s recipes and will definitely be making her potato latkes (fried in a skillet like the fritters….yum!) in place of the zucchini fritters. Thank you Jenn for your wonderful recipes!
Wanted something different for my zucchini so I tried the fritters. I usually tweak most recipes but not this time. Planned to have the fritters, ribeye steak and salad. Made the fritters and wife and I sat out on the deck and watched the boats go by. Had a glass or two of wine and ate all the fritters without being aware of what we were doing. So good. A great recipe. So later we’ll have the ribeye and a salad.
They are FANTASTIC. I used a very, very large zucchini … so I had to estimate quantities … and it worked out well which tells me you don’t have to be a great cook to make these taste great. This will be one of my go to recipes for family and friends with drinks.
I was looking forward to these since I love zucchini, garlic, and feta cheese. Unfortunately, it turned out to be the worst-tasting concoction I’ve ever tasted.
Wondering how these would be made on the griddle like a pancake instead of fried in the oil, has anyone tried that?
We got some HUGE zucchinis from our son and his wife, and had little idea what to do with them. That same day came your zucchini recipes! I made the fritters and they were delicious, and this is from someone who isn’t crazy about zucchini all by itself.
An aside: I gave your most recent cookbook to a friend and she says it’s her favorite cookbook!
Has anyone tried making these in an air fryer with a baking paper insert?
Can this be made with yellow squash? I’ve made this recipe in the past and love it, but I have an over abundance of yellow squash and am trying to find ways to use it.
Sure, yellow squash will work here. 🙂
What’s a good substitute for the feta cheese?
Thank you. Kris
Hi Kris, I’ve only used feta here but other readers have commented that they’ve used cheddar, parm, ricotta, and asiago here. I’d love to hear what you end up using and how you like them!
Hi, Jenn, Can I make these without the feta for a guest who is dairy-free? If so, do you recommend adding anything to make up for the loss of the tang that I imagine the feta imparts? Thank you! Yours is my go-to website for recipes.
Hi Judy, So glad you like the recipes! You can omit the feta but you may need to add more salt to the mixture as the feta adds a decent amount of salty flavor. Enjoy!