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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.
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
How to make Zucchini Fritters
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
- 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 all-purpose flour (or cornstarch)
- 1/2 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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Reviews & Comments
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I love these fritters, and have made them many times since finding this recipe. I used to make zucchini fritters with a dill and feta dip, but I like them SO much better with the feta and dill incorporated! I either eat these on their own, or make a garlicky lemony Greek yogurt dip for them (sometimes I get extra fancy and sprinkle sumac on the dip, oo la la!). This is a great brunch dish with a crisp green salad.
Until I started writing reviews here tonight, Jenn, I don’t think I realized just how many recipes I’ve made from your site! This has been fun!
Thanks for gracing my kitchen and table, Jenn!
Yummy!
Have been making these and loving them for quite some time. Dill and feta are a match made in heaven. Made them large for a Main Dish, made them small for a size….any size is delish!
Found a easy way to drain the zucchini, I use my potato ricer! Makes fast work of it and gets the zucchini very dry. Give it a try!
Hands down this is a five star recipe. These pair with everything! I don’t change a thing and they come out perfect every time.
This is one of my favorite side dishes. It’s a great way to use up zucchini in the fridge or the over abundance from the garden. It’s super easy to make and a veggie loaded dish my kids will eat
Yummy snack! At night I sometimes want a snack. I try to think of something that is quick (and not junk food) and I am always looking for ways to add more veges each day. This is better tasting (and better for you) than doing the ‘traditional’ white potato ones. I ate them all, or I would have sent a pic.
After doubling the recipe, I added a shredded, microwaved (for 4 minutes) sweet potato to the mix for some extra color, sweetness, and nutrition. I thought I had made too much, but they were polished off immediately!
I love this recipe and make it often. Actually making it again tonight .
A great way to use up the zucchini I grated and froze from my summer garden. So simple and tasty. Thanks so much. Enjoy your recipes.
These fritters are so worth it! Any recipe with fresh dill is a keeper 🙂 They are easy and fun to make, are a good side, and also a nice option when you don’t feel like having meat.
These are absolutely delicious. Made them as a side with pork. Everyone asked for the recipe! Highly recommend.
DELICIOUS recipe. Not always easy to find fantastic vegetarian recipes but this is wonderful!
We first made these this past summer when we had an abundance of zucchini and dill from our garden. They are delicious!!! Wonderful flavor and a favorite for our whole family. They’re simple enough to for children to make, too!
I’ve made these a few times and they are soooo good! Mine didn’t stay together quite as well as pictured above, but it’s really all about the taste isn’t it? I think it’s a bit harder to get the recipe right using a cast iron pan (I only cook with stainless steel or cast iron). They’re just as good heated up as leftovers in the toaster oven (I don’t use a microwave either).
I’m not a huge zucchini fan as I usually find them too watery and flavourless if just pan fried, but these are delicious, and they do freeze well. Feel free to play around with the ingredients. If you don’t like dill, try thyme or tarragon. A little lemon zest adds extra oomph. If you want to make them gluten-free, use gram flour (chickpea flour) instead of regular flour. Indian cuisine makes fritters all the time with gram flour.
These are a great way to use up some of that zucchini. They are good for any meal. They have so much flavor. They freeze well if you have extras. I also freeze zucchini in little bags to make fresh later. Great in mid winter!
These fritters were delicious! It was a great way to use up some of the many zucchinis and other squash that we received from our summer CSA (subbing squash other than zucchini works well with this recipe). The key – as with all recipes that include squash – is getting enough liquid out of them so the mixture isn’t too wet. We added a little sambal oelek to the fritter mixture for a kick, and paired with a dip made of greek yogurt, garlic and feta. A very satisfying and healthy meal!
These look fantastic. I will make them soon.
I made these Fritters exactly as shown and they were delicious. They are very versatile,very tasty and I will definitely make them again!
The steps are clear to follow. I did this for New Year’s as an appetizer and it was well appreciated. I will redo for Valentine’s day. look great, tastes good and budget wise!
These fritters are so good I could gobble a whole plate of them! They are easy to make, too. Some of Jenn’s recipes rely on prepared/bottled sauces, which can have a lot of sugar, and even though they are delicious, I try to avoid those. But this one uses all “whole” foods and is simple yet elegant. I was not able to get the fritters very crispy, probably because the oil wasn’t hot enough, but they were still quite yummy!
I’ve used an old family recipe for zucchini latkas for years, but this is now my new favorite. I love the addition of dill and feta! Baking powder is a good addition as well.
I’ve made a lot of zucchini pancakes and fritters over the years when the summer produce starts coming in and I have to keep up with all the zucchini.This recipe is the one I’ve stuck with. The feta adds a little somethin’, somethin’ that makes these fritters special and better than the rest. I use a clean kitchen towel to wring out the shredded zucchini. Really, I haven’t yet found a recipe here that hasn’t been a keeper! Thanks, Jenn.
They were delicious. I have made many of your recipes and never disappointed. They are my go to recipes.
These are a hit in our house even with our toddler! He loves them. Quick tip for those who don’t have fresh dill all the time-freeze dill and it works well too – use as needed 🙂
Hi Jenn,
Absolutely love all your recipes. Can you tell me if I can use oatmeal flour instead of regular white flour.
Hi Lena, Do you have cornstarch? If so, I’d use that. I’ve never worked with oatmeal flour, so I can’t say for sure how it will impact these, but because the recipe calls for a pretty small amount of flour, I suspect you could get away with it. Please LMK how they turn out! 🙂
My husband and I LOVE these! They’re now a staple in our home. 🙂
Delicious! Made these several times!
What would be a some good desserts to have with a Mediterranean type of dinner?
Hi Heather, I don’t have any traditional Mediterranean desserts, but the first thing that comes to mind is something lemony. You can check out several options here. Hope that helps!
I wouldn’t have thought of that. I love it! Very helpful, thank you! I remember once you had a blog post about an outside family get together you hosted that had Greek food I think. Can you please give me the link to that?
Hi Heather, I don’t remember a post I had related to just Greek food – I’m sorry! Here is a link to all of my Middle Eastern recipes which include all the Greek options. Hope that helps!
These are delicious, I have made them a few times. I grate mature cheddar into them instead of feta, only because my daughter doesn’t like it. But they are perfect and tasty each time. I go very generous with the black pepper as we like a nice peppery kick. Yum.
I made this quick, easy, and tasty recipe. I thoroughly enjoyed it. Had leftovers for breakfast added maple syrup.
Delicious!!!
The fritters were very tasty, but were more like pancakes (soft) than fritters (crispy). I did make the batter about 2 hours before I fried them. Do you suppose that’s why they were not crispy?
Hi Cassandra, I don’t think making the batter ahead would’ve made a difference. I suspect the heat on your stove was just a bit too low. If you make them again, up the heat just a touch.
Kind of bland. I made with queso fresco and cilantro because that’s what I had, otherwise I followed the recipe. If I were to make them again I would use roast garlic for deeper flavor and or maybe some worcestershire or maggi seasoning. Lemon zest or some mustard might be tasty. An aioli would be a good sauce.
I think it’s the dill that makes them as tasty as they are, but I don’t think I’d add Worcestershire seasoning as that would completely change what they are supposed to be like. Hope they turn out better for you next time.
Excellent recipe! Turned out absolutely delicious and relatively easy to make, and once they were in the pan, and I got into the “groove”
Delicious! Definitely a do over!
I’m not one to comment on recipes I try. In fact, this is probably the first time. But we tried the fritters last night and they were delicious! I wish I had made a double batch. The fresh dill, feta and garlic really upped the flavor profile!
You’re right Shelly. That’s my experience with the flavors.
1st time making this recipe and was yummy!
Will definitely make again! Keeping/saving
It came out really good! I tried other recipes in the past but they weren’t as good as yours 🙂
I substituted 2 teaspoons of dried dill with 2 tablespoons of fresh dill. Next time I’ll use the fresh one as you suggested!
God bless you
Made these just now as my garden has been producing zucchini …. they are excellent and more importantly, to me, they were super easy. I did add two more cloves garlic. I also love that Jenn provides freezing methods.. because I doubled recipe.
We made these tonight and they are amazing. My husband is not a lover of vegetables and he even liked them!! The only change we made was to add more garlic.
I love that you add in your instructions that you can freeze them. Thanks for adding that comment.
How many cups of shredded zucchini did you use?
Hi Grace, I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!
I just finished making and eating the Fritters….OMG so delish!!
The next time I will be making 2 batches, one wasn’t enough! I didn’t grow dill this year and looked for fresh dill in the stores, after 3 stores and coming up empty , decided to use dried. Next year will be planting some dill for sure!! Thank you Jenn 🙂