Zucchini Fritters with Feta and Dill

5 stars based on 15 votes

zucchini-fritters

The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and then pan-fried in olive oil until crisp on the exterior and tender on the interior. I like them best as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, but they’re also delicious as a side to any Mediterranean-style fish, chicken or lamb dish. 

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 sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible.

Combine the dried zucchini with the eggs, scallions, dill, feta, garlic and pepper.

Then sprinkle the corn starch and baking powder over top, and stir until well incorporated.

Heat the olive oil in a large non-stick skillet, and then drop the batter into into the pan. Pan-fry until golden brown on both sides.

Drain on paper towels, then serve warm or room temperature with lemon wedges.

Zucchini Fritters with Feta and Dill

Servings: 12 Fritters

Ingredients

  • 1 pound zucchini (about 2 medium), trimmed
  • 1 teaspoon salt
  • 2 large eggs
  • 2 scallions, minced
  • 2 tablespoons minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1/4 teaspoon black pepper
  • 1/4 cup corn starch or all purpose flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons olive oil
  • Lemon wedges, for serving

Instructions

  1. 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.
  2. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated.
  3. 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. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 99
  • Fat: 9g
  • Saturated fat: 2g
  • Carbohydrates: 2g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 295mg
  • Cholesterol: 37mg

Reviews & Comments

  • I’m interested in making your zucchini fritter recipe, but am having trouble with the amount of zucchini to use. I can sort of see what you call a “medium” zucchini from the photo, but I normally take the seeds and some of the soft stuff out of our zucchini before using. It appears to be about 3 to 4 cups from the photos. Is that correct?

    - Cathy on August 26, 2014 Reply
  • 5 stars

    OMG! This is so good!

    - Olga on August 22, 2014 Reply
  • 5 stars

    Hi Jen,
    Thanks for the delicious zucchini fritter recipe-so good!
    I had goat cheese feta, which is a bit more subtle, and two leftover ears of corn that I added as well, giving the fritters more sweetness.
    So yummy the next day, too!

    - Jamie Williams on August 17, 2014 Reply
  • 5 stars

    I made these tonight and they were a big hit–everyone wanted the recipe. I should have made a double batch. I paired them with your grilled pesto shrimp and corn on the cob and it was the perfect summer barbecue.

    - Laura on August 16, 2014 Reply
  • Can these be frozen and then heated before serving? Looks like a great recipe!
    Thank you!

    - Karen on August 7, 2014 Reply
    • Hi Karen, Yes that will work fine.

      - Jenn on August 7, 2014 Reply
  • 5 stars

    I usually don’t like Zucchini but I though I would try this and they were delicious especially with the Tzatziki Sauce.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    I was impressed with how tasty and easy these fritters were! This is the second recipe of yours I’ve made this week and most definitely will not be the last. I used a combination of yellow squash and zucchini and they turned out very well.

    - Sara on August 2, 2014 Reply
    • I should add that I didn’t have any feta on hand, so I substituted parmesan which worked very well.

      - Sara on August 2, 2014 Reply
  • 5 stars

    I love this recipe. It was so easy to follow and the only thing I can say about this, is that it is delicious and I didn’t make enough.

    - Marge Sebestin on July 23, 2014 Reply
  • 5 stars

    Addictive. Enough said.

    - Jillian on July 18, 2014 Reply
  • 5 stars

    OMG… you gotta try these !
    I have never enjoyed Feta cheese but I decided to give it a try with this recipe and boy am I glad I did !
    Fantastic ! You won’t be disappointed. Thanks !

    - Ali on July 17, 2014 Reply
  • 5 stars

    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.

    - Jane Palmer on July 17, 2014 Reply
  • Can I make these ahead and reheat for a party?

    - margaret on July 15, 2014 Reply
    • Hi Margaret, Yes you can but they won’t be quite as crisp on the exterior. No one will mind :)

      - Jenn on July 16, 2014 Reply
  • 5 stars

    Most amazingZucchini Fritters! Love it! it seems too simple, but blows your mind when done right.

    - Elena on July 15, 2014 Reply
  • what is the nutritional break down on the
    zucchini fritters? I tried clicking on the link didn’t work

    Thank you

    - carolyn odisho on July 13, 2014 Reply
    • Hi Carolyn, Sorry about that; you will find it under the recipe now.

      - Jenn on July 14, 2014 Reply
  • 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!

    - Seema on July 13, 2014 Reply
    • Hi Seema, Yes, that would work fine.

      - Jenn on July 14, 2014 Reply
  • 5 stars

    These are great as a snack.

    - Patty on July 10, 2014 Reply
  • 5 stars

    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:)

    - naina on July 9, 2014 Reply
  • 5 stars

    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.

    - Julie C on July 7, 2014 Reply
  • 5 stars

    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!

    - JUDY POST on July 4, 2014 Reply
  • what other cheese can be substituted for the feta?

    - hope on June 8, 2014 Reply
    • Hi Hope, I think goat cheese or Parmesan would both work well.

      - Jenn on June 8, 2014 Reply
  • 5 stars

    My husband and I loved these fritters. They are indeed very light. A keeper!

    - Lynne on May 23, 2014 Reply
  • Wow- these were really fantastic. I am strictly following the primal blueprint way of eating, so I subbed arrowroot powder for the flour and it worked great! Also- I made this as a side for the Peruvian-Style Roast Chicken with green sauce (using homemade mayo and thickened homemade kefir instead of sour cream). The green sauce was amazing as a dip for the fritters!! Why eat unhealthily when healthy food tastes this delicious!

    - Rebecca on February 27, 2014 Reply
    • Love the idea of serving these with the Peruvian Chicken, Rebecca. I hadn’t thought of that. Thank you!

      - Jenn on February 27, 2014 Reply
  • My daughter does not eat meat and this is one of my favorite recipes to make for her when she visits.

    - Lothi on November 9, 2013 Reply
  • I love these. I also had to learn to squeeze the zucchini hard and then several times with thick paper towels. I also threw in a little more garlic, about half a clove extra. I have a cucumber and tomato salad recipe that goes well on the side. I love that they can be wheat free.

    - Linda on November 7, 2013 Reply
  • These are great. I’ve made them at home from my two young picky eaters and I’ve made them for pot luck gatherings. They are a hit! Your website is fantastic. I’ve learned so many great recipes that I make over and over again and I’ve learned techniques that have helped me become a better home cook. Thank you.

    - Natalie on October 22, 2013 Reply
  • made this a couple of weeks ago and they were delicious and my other half liked them and that was a surprise. i left out the dill as i’m not a fan of dill and i didn’t have feta cheese but had asiago cheese and grated it and the flavor was great!!!! thank you for the recipe. sue

    - sue w on September 19, 2013 Reply
  • Recipe sounds yummy, but can we replace egg with some vegetarian binder? Please come back and let me know how they turn out :)

    - Amee on August 12, 2013 Reply
    • Hi Amee, Yes, that should work fine.

      - Jenn on August 12, 2013 Reply
  • Just made these tonight and they were absolutely delicious! Will definitely incorporate more zucchini into my side dishes with these and I love the idea of having them with some tzatziki sauce. Thanks for the recipe.

    - Eva G. on May 3, 2013 Reply
  • Awesome idea! Can’t wait to try

    - Judee Diehl on March 15, 2013 Reply
  • I had something similar to these when I was in college and was so excited to find this recipe. I had the same “wet” problem as other commenters but once I got the hang of it, the rest of the recipe went well.

    - Amanda S. on March 11, 2013 Reply
  • I loved these! My family was so excited when I made these because I rarely make fritters. The addition of dill was fantastic too!

    - Marcia on March 9, 2013 Reply
  • This is a big hit with my husband. I do add a little shedded carrot for even more color. These are delish!

    - Lisa Ballantyne on March 9, 2013 Reply
    • I like that idea, Lisa.

      - Jenn on March 9, 2013 Reply
  • Have fritters before, bur always felt they were so heavy….this recipe was delightfully light & delicious, was a big hit, at family gathering.

    - Barbara J on March 9, 2013 Reply
  • Made these as a delicious appetizer for a dinner party with your Tzatziki recipe. Delicious! Did not change a thing.

    - Ann Grandin on October 9, 2012 Reply
  • made this for my husband, guests, vegetarian best friend…loved by all! dried dill works just as well; i actually prefer a little more dill for a bit more zing. also, depending on how juicy the zucchini is, might need just a little more or little less flour to make the patties easier to fry. overall love this recipe!

    - Pamela G. on October 2, 2012 Reply
  • The zucchini fritters are delicious. Having recently been diagnosed with Type 1 diabetes, would it be possible to list calories and carbs for your recipes? I take insulin before every meal and it is so difficult when this information is not available. Thank you.

    - Catherine Weld on August 29, 2012 Reply
    • yes, I also have type 1 diabetes and it would be great! Maybe just put some sort of disclaimer up and do your best to estimate it!! :)

      - stacey on September 13, 2012 Reply
  • sounds absolutely yummy and perfect for those of us who have planted zucchini and yellow squash—thanx, can’t wait to try it

    - susie dyksinski on August 19, 2012 Reply
  • My hubby made these and so did a friend. Both families had the same problem. They were really wet. We had a hard time getting them to stick together. Any suggestions?

    - Pam on August 9, 2012 Reply
    • Hi Pam, Sorry to hear that. The trick is to squeeze as much liquid as possible out of the zucchini. There is a ton of water in there. You might try first wringing the grated zucchini with your hands, then wrapping it in paper towels (or a clean dish towel) and wringing again. Hope that helps!

      - Jenn on August 9, 2012 Reply
      • I made them and they were yummy. I used my potato ricer to squeeze out all the water. Use it also for squeezing frozen spinach.

        - barbara on August 9, 2012 Reply
      • Thanks Jenn! On to try the bean ragout….

        - Pam on August 10, 2012 Reply
  • I made these to go with chicken for dinner last night and I liked them. I am going to finish them for breakfast this morning. It is a nice change from the usual ways to use zucchini. Thank you for another recipe with predictable results.

    - Karen on August 5, 2012 Reply
  • This was absolutly delicious. I am having the leftovers tomorrow with eggs for breakfast. btw I use mustard as my dipping sauce. yummy

    - Karen on August 3, 2012 Reply
  • Made these for dinner tonight with a side of roasted carrots and a rustic peach tart for dessert. It was a great summer meal. I accidentally purchased crumbled goat cheese instead of feta at the grocery but it turned out fine. If I use dried dill vs fresh what amount do you recommend? Thanks for another goto recipe.

    - Danita on August 2, 2012 Reply
  • These were delicious! I made mine a bit too thick but next time, I will be sure to press them more in the pan. I think I would also like to make a zingy dill dipping sauce just to add a bit more flavor.

    - Ashley on July 29, 2012 Reply
    • Hi Ashley, They are delicious with tzatziki…try the recipe on my site :)

      - Jenn on July 29, 2012 Reply
  • The fritters were delicious. I did not have any fresh dill and used 1 Tbsp of dry, the flavor was awesome. Thanks for sharing.

    - Ellen on July 26, 2012 Reply
  • ohhhhhhhh, these would be a hit at a party! YUM

    - leslie on July 25, 2012 Reply
  • We have soooo many zucchini from our garden, been giving them away. Think I’ll include this recipe with each hand out. It sounds like a winner.

    - Gail on July 25, 2012 Reply
  • What a wonderful way to cook up those zucchini that got to large in my garden. Do you think they would freeze well?

    - Birgitta on July 24, 2012 Reply
    • Hi Birgitta, I do think they’d freeze well. Hope you enjoy!

      - Jenn on July 24, 2012 Reply
  • I would definitely eat these as a meal! They look amazing!

    - Ashley @ Wishes and Dishes on July 24, 2012 Reply
  • Looks perfect for a light dinner this week. Thank you.

    - Allison Douglass on July 24, 2012 Reply
  • Ohhhh now those look so tasty! Going to have to make them as I love zucchini

    - dogsmum on July 24, 2012 Reply
  • Sounds great. Will make them soon

    - barbara on July 24, 2012 Reply

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