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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I made these with your Perfectly Grilled Chicken – what a tasty dinner!! I think I would do a yogurt sauce with them next time, perhaps the one that goes with your Moroccan Meatballs.
There are not enough days in the week to try all your recipes as fast as I’d like to!
My daughter is a picky eater and so I made these fritters in an attempt to sneak in zucchini and it worked! 🙂 She loved them and could not tell that it had zucchini. I didn’t have fresh dill, so I used the dried version, but it tasted really nice. I will make this again for sure.
Made these and then tried them with broccoli. Both are amazing!!! I make large batches and freeze them to eat later in the week for lunches. DELISH!
I had a similar problem with too much moisture, and I did squeeze after letting them sit with salt and I used my potato ricer to squeeze out moisture; my problem was that as I went along making batches, the mixture got wetter and wetter (sorry grammar types)..I had to keep adding flour/cornstarch, and the end product was good, but not all that flavorful. I used French feta, which has less bite than Greek. I have loved everything I’ve made on Jenn’s site, but these were just OK…I added homemade tzatziki on top, but otherwise these were a bit bland for my I taste.
I’m with you on this recipe, they’re ok but not worth the prep work. A one shot deal for me, won’t be making them again
Hi Jenn,
I was wondering if you have a suggestion for substituting the egg in this recipe… my two year old is allergic to quite a few things, and I was looking at this recipe to try for him. He is allergic to dairy too, but I figure I can just omit that. I’m not sure what to use instead of the egg though. In baking I usually sub it out for applesauce. Any ideas?
Thanks – love your site.
Hi Shazia, Can you use an egg substitute?
Can I use Panko crumbs in place of the corn starch?
Hi Becky, I think flour would work better but panko should be ok.
This recipe is absolutely amazing!! i have tried several others, changing ingredients trying to achieve what this recipe has, a beautifully balanced blend of zucchini and flavors that doesnt have that cakey texture. The recipe on it’s own wants for nothing, but during the summer I added some fresh corn off the cobb and cilantro and wow, the combo was amazing! thanks again Jenn!!!
having trouble with my computer if possible any other way i can obtain receipes
Hi Lucy, I can email a few specific recipes to you if your email is working.
These are absolutely fabulous made as published. A great way to get ‘non-zucchini lovers” to eat zucchini or other summer squashes. Flavors are fresh, unusual and the texture is fantastic (who like mush-y squash?). I serve them alongside chili, lamb shish-kebab, and other spice driven dishes. A nice counterpoint.
These fritters are amazing!
Well many of Jen’s recipes are amazing, why did it take so long for me to find this amazing website?
I enjoyed these fritters along side the Kale and roasted chickpea salad! Delicious and nutrient packed.
This evening I am having the Butternut squash soup, which I must admit, I am struggling with because it has a lot of skin from the red pepper. Did I not puree it enough? Also, while I realize it is a mild soup and it not supposed to pack a punch, it seems a bit bland. Did I miss something?
None the less, I am thoroughly enjoying your recipes, Jen!
Thank you so much!
Hi Stacey, Glad you enjoyed the fritters and salad! For the soup, definitely purée until it is completely smooth. Not sure why it’s bland; any chance you left anything out or made some substitutions? Did you add the full amount of salt and sugar?