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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Love the recipe especially since my zucchini abounds. Made it a few times. Used a hand grater. Made it today with fresh basil and oregano since my dill had gone to seeds. Beware of letting the salt draw out the liquid too long; did it for 1 hour and the zucchini became too mushy.
Love this recipe! I use it during that part of the harvest season when I’m drowning in zukes and freeze the excess fritters to enjoy later in the year. After LOTS of experimenting, I discovered the perfect tool for wringing out the zucchini (which is absolutely necessary if you don’t want oily fritters)—mesh reusable produce bags. I use the earthwise brand and they work perfectly.
These were the best I’ve ever made, so light and fluffy, I used 1/2 flour and 1/2 cornstarch. Halved the recipe because I was cooking for one and ate them all for dinner with a salad. Definitely a keeper.
A lot of messy prep. I used a dish towel to wring them out, still soggy. Flavor OK, not great. Lots of cleanup, probably will not make again. Too much oil.
Commenting on my previous post. Much better the second day, microwaved to reheat. Will try again, hopefully better organized with prep.
Love, love, love this recipe and have made it several times. I salt the zucchini and put it in a nut milk bag which makes squeezing the excess moisture out really easy. Today I had fresh dill from my garden and they are so delicious. Served with a roasted spatchcocked chicken, but they’re great alone as lunch or even breakfast with a fried egg on top.
Excellent recipe, will have it often.
Lauri
These were a hit. I also added extra garlic and green onions, as well as less dill and some parsley. So good!
THESE ARE ABSOLUTELY DELICIOUS! I DO ADD EXTRA GREEN ONION AND GARLIC, BUT OTHERWISE FOLLOW THE RECIPE TO THE LETTER AND JUST LOVE THESE!!!
Made these as an appetizer for a dinner party and they were a huge hit! Have made them before and used flour but after using the corn starch (great for the GF folks), I thought they were much better and seemed fluffier and lighter. Will only use corn starch from now on.
I also liked that I could make things ahead, like drain the Zucchini earlier in the day, then later squeeze the life out of it to get it as dry as possible. Then mixed the batter a few hrs before dinner and refrigerate. FANTASTIC and HIGHLY RECOMMEND.
Hi Jenn,
Making these for a dinner party tonight as they are so delicious! Would it be okay to grate the Zucchini now, drain and then put in an airtight container for later assembly so that part is done? Thank Jenn
Glad you enjoyed them! And, sure, that should be fine.