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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 any Mediterranean-style fish, chicken or lamb dish.

What you’ll need to make Zucchini Fritters

ingredients for zucchini fritters

How to make Zucchini Fritters

Begin by shredding the zucchini on a box grater or in a food processor.

shredded zucchini

Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.

shredded zucchini in strainer

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.

strained and squeezed zucchini

Whisk the eggs in a medium mixing bowl.

whisked eggs in bowlAdd the zucchini, scallions, dill, feta, garlic, and pepper.

adding the feta, scallions, dill, garlic, salt and pepper to bowl

Mix well.

mixed zucchini mixture

Sprinkle the flour (or corn starch) and baking powder over top.

sprinkling flour and baking powder over zucchini mixture Stir again until evenly mixed.

finished zucchini fritter mixture in bowl

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.

pan-frying the zucchini fritters

Drain the zucchini fritters on paper towels.

draining 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.

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
  • 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

  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 flour (or 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. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
  4. 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

Powered by Edamam

  • 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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Comments

  • Yummy and healthy side dish, made a double batch for a family lunch today and there are none left! Thanks Jenn x

    • — Mel on November 20, 2022
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  • Absolutely delicious! I could eat these every day 😀

    • — Nadine on November 10, 2022
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  • These are absolutely delicious! I’ve made them several times already and plan on making several batches for the freezer. Thanks for a great recipe!

    • — Susan on October 12, 2022
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  • Absolutely DELICIOUS!!! It tastes so much better than most appetizers in the restaurant. The kitchen smells great when I fry them, and my family instantly knew it must be something good. This reminds me of my childhood street food in Shanghai – shredded daikon fritters. It was shredded daikon mixed with egg and flour. Not as fancy as this recipe for sure. Maybe I can use your recipe as a guideline to remake my childhood food. Thank you!

    • — Karen M on September 14, 2022
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  • These came out delicious. Substituted dill for fresh parsley and thoroughly squeezed out the water using hands.
    Will make again.

    • — Hosanna on August 20, 2022
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  • These turned out delicious!! They froze and reheated well. Since sour cream and dill go so well together, I ate some of them with a bit of sour cream. Great!! I will definitely make these again.

    • — Eileen S on August 14, 2022
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  • Made these for the first time today exactly by the recipe. They turned out just like the picture (yeah!). The taste was very good, but will probably not make them again because of the prepping. That said, I love all of Jenn’s recipes and will definitely be making her potato latkes (fried in a skillet like the fritters….yum!) in place of the zucchini fritters. Thank you Jenn for your wonderful recipes!

    • — Barbara K. on August 14, 2022
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  • Wanted something different for my zucchini so I tried the fritters. I usually tweak most recipes but not this time. Planned to have the fritters, ribeye steak and salad. Made the fritters and wife and I sat out on the deck and watched the boats go by. Had a glass or two of wine and ate all the fritters without being aware of what we were doing. So good. A great recipe. So later we’ll have the ribeye and a salad.

    • — Ara Simonian on July 31, 2022
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  • They are FANTASTIC. I used a very, very large zucchini … so I had to estimate quantities … and it worked out well which tells me you don’t have to be a great cook to make these taste great. This will be one of my go to recipes for family and friends with drinks.

    • — Heidi Francis on July 31, 2022
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  • I was looking forward to these since I love zucchini, garlic, and feta cheese. Unfortunately, it turned out to be the worst-tasting concoction I’ve ever tasted.

    • — Cheryl on July 29, 2022
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  • Wondering how these would be made on the griddle like a pancake instead of fried in the oil, has anyone tried that?

    • — MJM on July 28, 2022
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  • We got some HUGE zucchinis from our son and his wife, and had little idea what to do with them. That same day came your zucchini recipes! I made the fritters and they were delicious, and this is from someone who isn’t crazy about zucchini all by itself.
    An aside: I gave your most recent cookbook to a friend and she says it’s her favorite cookbook!

    • — nickalee jung on July 28, 2022
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  • Has anyone tried making these in an air fryer with a baking paper insert?

    • — Don Waring on July 28, 2022
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  • Can this be made with yellow squash? I’ve made this recipe in the past and love it, but I have an over abundance of yellow squash and am trying to find ways to use it.

    • — Eleni on July 25, 2022
    • Reply
    • Sure, yellow squash will work here. 🙂

      • — Jenn on July 26, 2022
      • Reply
  • What’s a good substitute for the feta cheese?
    Thank you. Kris

    • — Kris on July 25, 2022
    • Reply
    • Hi Kris, I’ve only used feta here but other readers have commented that they’ve used cheddar, parm, ricotta, and asiago here. I’d love to hear what you end up using and how you like them!

      • — Jenn on July 25, 2022
      • Reply
  • Hi, Jenn, Can I make these without the feta for a guest who is dairy-free? If so, do you recommend adding anything to make up for the loss of the tang that I imagine the feta imparts? Thank you! Yours is my go-to website for recipes.

    • — Judy on July 25, 2022
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    • Hi Judy, So glad you like the recipes! You can omit the feta but you may need to add more salt to the mixture as the feta adds a decent amount of salty flavor. Enjoy!

      • — Jenn on July 25, 2022
      • Reply
  • Another winner! This was fantastic- great flavour! Definitely will make again!

    • — Kathryn on July 22, 2022
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  • The fritters turned out perfectly delicious! I have made them several times. You can use dried dill also. I squeeze as much water out of the zucchini as I can after it has drained. Then I put it between paper towels and press some more. It helps them to be crispy when browned in the olive oil.
    I usually serve with sautéed salmon.

    • — Lynn on July 21, 2022
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  • These are outstanding! The flavor was immense and they turned out better than I expected. Honestly, the egg was floating a bit in the bowl and seemed to separate from the zucchini in my experience, but it didn’t effect the end result. I do recommend to wring out with hands, as the first time I just pressed with a rubber spatula and the 2nd time was much better. So much water comes out of this veggie, so don’t be afraid to get your hands dirty. Amazing tasty healthy!

    • — Jen on July 12, 2022
    • Reply
  • I received lots of zucchini from the CSA I belong to and decided to make these on a whim. Wow, what a great recipe! Easy to make and delicious! Perfect for a light supper.

    • — Melissa Panaggio on June 27, 2022
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  • As always, easy to follow directions, your recipes always turn out as described. This was especially delicious because it was Zucchini from my garden. ❤️ It doesn’t get any better!
    Thank you for sharing!

    • — Marlinta on June 25, 2022
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    • My husband hates Zucchini but he really liked these. Obviously never told them what was in it lol. I used almond flour and worked out well. Definitely make again.

      • — Kathleen on October 19, 2022
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  • Made these last summer and have been patiently waiting for a nice zucchini crop from the garden so I could make them again. Tonight is the night, and I can’t wait!

    • — Jess on June 1, 2022
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  • Can you do a different flour or arrowroot starch to make them gf? I don’t like using cornstarch.

    • — Abigail on April 10, 2022
    • Reply
    • Sure, Abigail, you can definitely use gluten-free flour here. Enjoy!

      • — Jenn on April 11, 2022
      • Reply
  • These turned out pretty good – though I would recommend increasing the feta to zucchini ratio (adding 1/4 cup more of crumbled feta), since I found them a bit on the bland side when it came to savory flavors. That said, it’s a very delicious and fresh-tasting recipe, and I would recommend it to anyone exploring vegetarian options!

    • — Tom on January 22, 2022
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    • I made these and they turned out a sloppy mess, not at all crispy.
      I thoroughly dried the zucchini so I don’t know what I’m missing?
      Flavour was nice, pity it was sloppy!

      • — Julia Ovington on April 15, 2022
      • Reply
      • Hi Julia, I’m sorry you had a problem with these! When you say sloppy mess, do you mean that they didn’t bind together or fell apart while you were cooking them? Did you make any adjustments to the recipe?

        • — Jenn on April 15, 2022
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      • I had the same problem but it also tasted nasty so threw it out with the recipe.

        • — Cheryl on July 29, 2022
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  • Made these today, they are so good. I let my zucchini sit about 1/2 hr to drain and then I squeezed all the water out of them by hand. I used Wondra quick mixing flour instead of regular flour. Mine took a lot longer to brown up but that could be because I added all of the patties to the a very large frying pan. I didn’t rush them and they were fantastic. The fresh squeezed lemons add the perfect amount of flavor to them.

    • — RSINCT on January 12, 2022
    • Reply
  • Zucchini fritters are delicious. I used a half white onion shredded and added it to the shredded zucchini and it was very tasty. The hardest thing was getting the zucchini to dry out enough, and my fritters took a little longer than the recipe suggested because they were kind of wet still, but they were quite yummy.

    • — Dianne on November 9, 2021
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  • Off the chart delicious!! I was roasting garlic for another recipe so popped in 2 roasted cloves. This is a total keeper

    • — Judy B on September 30, 2021
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  • These were fantastic! I baked them instead of frying them (always trying to cut down on the calories) – brushed them on both sides with a little olive oil and placed on a baking sheet, turning over once when browned. These were as good as what I had in Greece!

    • — anthony merolla on September 9, 2021
    • Reply
  • Hi Jenn – These are delicious! I’d like to know – can they be baked like your potato latkes?

    • — Leslie on August 21, 2021
    • Reply
    • Glad you like them. 🙂 Unfortunately, they can’t be baked — sorry!

      • — Jenn on August 23, 2021
      • Reply
      • 400 degrees, 20-25 minutes, flip half way. Brush each side first with olive oil and spray the pan or use parchment paper.

        • — Tracey Eisenberg Holmes on September 15, 2021
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  • Another great recipe! A nice way to use up those garden fresh zucchini without resorting to zucchini bread. I served these with a relish made of cucumbers, mint & a little seasoned rice vinegar. Everyone enjoyed them!

    • — Judy on August 11, 2021
    • Reply
    • Can these be frozen like potato latkes? How would you cook them, defrosted or frozen? I put latkes in a 400 F oven til sizzling and they are great

      • — Judy on July 21, 2022
      • Reply
      • Yep – see the freezing and reheating instructions at the very bottom of the recipe. 🙂

        • — Jenn on July 21, 2022
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  • Amazing as always Jenn! I didn’t have feta so I used grated parmigiano reggiano and the fritters still tasted great.

    • — Ellen on August 10, 2021
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  • These sound amazing, but I am on a Keto diet. Can you think of a Keto replacement for the flour/corn starch?

    • — ROBIN on August 5, 2021
    • Reply
    • Hi Robin, another person following the keto diet mentioned that she used almond flour. I haven’t tried it myself but I think it should work. Please LMK what you think if you try them!

      • — Jenn on August 9, 2021
      • Reply
  • These fritters were crispy and delicious. Even my husband commented on how good they were (even cold!)

    • — Jude on August 3, 2021
    • Reply
  • I made these for dinner tonight and we loved them…such a great way to use up my zucchini

    • — Lois on July 27, 2021
    • Reply
  • Simple and so good! The feta was a great addition.

    • — Renée on July 25, 2021
    • Reply
  • Yummy yum yum. Made exactly as said, and was so flavorful and moist! Surprisingly filling after a few. I enjoyed mine dipped in kimchee mayo for a little zing. Will make again!

    • — Delci on July 24, 2021
    • Reply

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