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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Delicious summer recipe. My daughter, who said she doesn’t care for zucchini, gobbled them up and asked for seconds!
These were amazing! So light and fluffy. Thanks for another great recipe.
We love zucchini fritters and can’t wait to try them with the feta. They are also wonderful with any leftover sweet corn scraped from the cobs, or with red onion, or with leftover chopped up cooked cauliflower. Sour cream goes nicely on the side if you lack other ingredients. I always have to eat a few before the meal, just to make sure they are OK. haha
Hi! Can you substitute the feta for cheddar? Thanks,
Heather
Hi Heather, I haven’t tried these with Cheddar, but I think that would work.
I’m in Sweden and work with metric measurements, so I wonder how big the cup is you use in the recipe, please?
Hi Kate in Sweden :), I’ve just added metric conversions to the recipe. Just scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy!
I got this recipe on my FB feed and they looked yummy, I was going to bed everyday thinking about making them, and I finally just made them and they are so good!!!!!!! I didn’t have scallions and added onions instead, also I was trying to eyeball measure the flour and I got more because I sneezed while adding it, but they were still really good, I got 13 fritters and they were on the large side, yummy! Thank you so much!
These were excellent! I used both feta and parmesan, dried dill an no onion. As a tip, I use a jelly bag to squeeze out the liquid in shredded zucchini, shredded cucumber, and thawed frozen spinach when I need them for various recipes. Works great! Keep the recipes coming Jenn!
I have been looking at recipes for Zucchini Tots (similar to tater tots) for an easy pick-up kind of food/snack. Possibly with a dip. I always like your flavor combinations. Have you experimented with taking your fritter recipe in that direction? Or could you offer some suggestions to do so? Thanks.
Hi Paula, While I’ve never tried them this way, you could add enough flour to the fritter batter so that you can shape them into balls and then pan-fry them as you would the fritters. I would love to know how they turn out if you try them this way!
Can I substitute the egg with a flax egg?
Hi Sonia, I’ve never prepared this (or anything!) with a flax egg, so I’m not certain, but I suspect it should work. If you make them, I’d love to know how they turn out!
Do you think it would be okay to make the batter 24 hours ahead and refrigerate overnight so I could just fry them when I get home the next day instead of frying then reheating?
I think that should work Megan. I would love to know how they turn out if prepared that way!
I ended up making and frying them the same evening, but after seeing the consistency, I agree it would have been fine to refrigerate the batter.
I also made your tzatziki and, WOW, perfect combo. I will never buy tzatziki sauce again!
Thanks for a great one!