Zucchini Fritters with Feta and Dill
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These fritters are so good. I cook for just 2 of us and he left over ones are great the next day – warmed or cold.
Can I make these ahead and reheat for a party?
Hi Margaret, Yes you can but they won’t be quite as crisp on the exterior. No one will mind 🙂
Most amazingZucchini Fritters! Love it! it seems too simple, but blows your mind when done right.
what is the nutritional break down on the
zucchini fritters? I tried clicking on the link didn’t work
Thank you
Hi Carolyn, Sorry about that; you will find it under the recipe now.
I plan on trying these this week! Do you think I could substitute the zucchini for squash? I have a ton of it from my garden!
Hi Seema, Yes, that would work fine.
These are great as a snack.
Was Awesome!!!!loved teh recipe and so easy to make it!!1I did substitute cilantro for dill and paneer for feta and loved it still!
Cant wait to get dill and try it:)
This recipe is amazing! My parents have a garden every summer and I always get an abundance of zucchini from them all at once and have to figure out ways to cook it up and freeze part of it. Last summer I tried this recipe for the first time. My husband and I LOVED it! All the flavors blend beautifully together. The dill and feta really give it a unique taste. Since I had so much zucchini, I decided to experiment and freeze some to see how they held up. I placed them on a cookie sheet to freeze them and then put them in a plastic freezer bag once they were hard. To eat them later, I didn’t bother thawing them. I put them on a cookie sheet and in a 200 degree oven to reheat. They were just as delicious as when fresh! The only change I made to the recipe was I used egg whites instead of whole eggs. I had a carton of egg whites at the time and didn’t have any fresh eggs so I figured I would try it. It worked perfectly. I HIGHLY recommend this recipe. I have always used it as a “side dish” but it would make an excellent main dish as well for vegetarians.
I’ve made this recipe twice to rave reviews. Very simple and tasty. Next time I will sub broccoli slaw instead of the zucchini for a change of pace. Many thanks!
what other cheese can be substituted for the feta?
Hi Hope, I think goat cheese or Parmesan would both work well.