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’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?
Hi Cathy, Unfortunately, I didn’t measure and don’t remember. I would recommend just using a medium zucchini seeds and all for the most accurate measurement.
OMG! This is so good!
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!
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.
Can these be frozen and then heated before serving? Looks like a great recipe!
Thank you!
Hi Karen, Yes that will work fine.
I usually don’t like Zucchini but I though I would try this and they were delicious especially with the Tzatziki Sauce.
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.
I should add that I didn’t have any feta on hand, so I substituted parmesan which worked very well.
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.
Amazing. Enough said.
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 !
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.
My husband and I loved these fritters. They are indeed very light. A keeper!
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!
Love the idea of serving these with the Peruvian Chicken, Rebecca. I hadn’t thought of that. Thank you!
My daughter does not eat meat and this is one of my favorite recipes to make for her when she visits.
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.
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.
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
Recipe sounds yummy, but can we replace egg with some vegetarian binder? Please come back and let me know how they turn out 🙂
Hi Amee, Yes, that should work fine.
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.
Awesome idea! Can’t wait to try
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.
I loved these! My family was so excited when I made these because I rarely make fritters. The addition of dill was fantastic too!
This is a big hit with my husband. I do add a little shedded carrot for even more color. These are delish!
I like that idea, Lisa.
Have fritters before, bur always felt they were so heavy….this recipe was delightfully light & delicious, was a big hit, at family gathering.
Made these as a delicious appetizer for a dinner party with your Tzatziki recipe. Delicious! Did not change a thing.
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!
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.
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!! 🙂
sounds absolutely yummy and perfect for those of us who have planted zucchini and yellow squash—thanx, can’t wait to try it
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?
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!
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.
Thanks Jenn! On to try the bean ragout….
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.
This was absolutly delicious. I am having the leftovers tomorrow with eggs for breakfast. btw I use mustard as my dipping sauce. yummy
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.
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.
Hi Ashley, They are delicious with tzatziki…try the recipe on my site 🙂
The fritters were delicious. I did not have any fresh dill and used 1 Tbsp of dry, the flavor was awesome. Thanks for sharing.
ohhhhhhhh, these would be a hit at a party! YUM
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.
What a wonderful way to cook up those zucchini that got to large in my garden. Do you think they would freeze well?
Hi Birgitta, I do think they’d freeze well. Hope you enjoy!
I would definitely eat these as a meal! They look amazing!
Looks perfect for a light dinner this week. Thank you.
Ohhhh now those look so tasty! Going to have to make them as I love zucchini
Sounds great. Will make them soon
soggy