Zucchini Fritters with Feta and Dill

zucchini-fritters-2

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

Print Recipe
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.
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  • barbara

    Sounds great. Will make them soon

  • dogsmum

    Ohhhh now those look so tasty! Going to have to make them as I love zucchini

  • Allison Douglass

    Looks perfect for a light dinner this week. Thank you.

  • I would definitely eat these as a meal! They look amazing!

  • Birgitta

    What a wonderful way to cook up those zucchini that got to large in my garden. Do you think they would freeze well?

    • Jenn

      Hi Birgitta, I do think they’d freeze well. Hope you enjoy!

  • Gail

    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.

  • ohhhhhhhh, these would be a hit at a party! YUM

  • Ellen

    The fritters were delicious. I did not have any fresh dill and used 1 Tbsp of dry, the flavor was awesome. Thanks for sharing.

  • Ashley

    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.

    • Jenn

      Hi Ashley, They are delicious with tzatziki…try the recipe on my site :)

  • Danita

    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.

  • Karen

    This was absolutly delicious. I am having the leftovers tomorrow with eggs for breakfast. btw I use mustard as my dipping sauce. yummy

  • Karen

    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.

  • Pam

    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?

    • Jenn

      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!

      • barbara

        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.

      • Pam

        Thanks Jenn! On to try the bean ragout….

  • susie dyksinski

    sounds absolutely yummy and perfect for those of us who have planted zucchini and yellow squash—thanx, can’t wait to try it

  • Catherine Weld

    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.

    • stacey

      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!! :)

  • Pamela G.

    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!

  • Ann Grandin

    Made these as a delicious appetizer for a dinner party with your Tzatziki recipe. Delicious! Did not change a thing.

  • Barbara J

    Have fritters before, bur always felt they were so heavy….this recipe was delightfully light & delicious, was a big hit, at family gathering.

  • Lisa Ballantyne

    This is a big hit with my husband. I do add a little shedded carrot for even more color. These are delish!

    • Jenn

      I like that idea, Lisa.

  • Marcia

    I loved these! My family was so excited when I made these because I rarely make fritters. The addition of dill was fantastic too!

  • Amanda S.

    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.

  • Judee Diehl

    Awesome idea! Can’t wait to try

  • 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.

  • Amee

    Recipe sounds yummy, but can we replace egg with some vegetarian binder? Please come back and let me know how they turn out :)

    • Jenn

      Hi Amee, Yes, that should work fine.

  • sue w

    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

  • Natalie

    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.

  • Linda

    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.

  • My daughter does not eat meat and this is one of my favorite recipes to make for her when she visits.

  • Rebecca

    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!

    • Jenn

      Love the idea of serving these with the Peruvian Chicken, Rebecca. I hadn’t thought of that. Thank you!

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