Zucchini Fritters with Feta and Dill

Tested & Perfected Recipes

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.

My Recipe Videos

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 cornstarch 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.
  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

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

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.

Reviews & Comments

  • I just made this recipe and it was super tasty!! The combination of dill with feta was really satisfying. I followed the advice of other reviewers to fully drain the water out of the zucchini. After I shredded it, I placed the zucchini in a colander with a heavy plate pressing it down for an hour (In the meanwhile, I made another recipe from this site called ‘Chocolate Matzo Crack’). After 1 hour elapsed, I picked up the shredded zucchini and was amazed at how much water was still in it!! I grabbed small handfuls and squeezed them with my hands and I still got out about a half cup. Finally I made the mixture. I used 1/4 cup cornstarch as the binder.

    I had my stove on level 7 of 10 and dropped in 5 heaping spoonfuls of batter for 5 patties. Then I realized the recipe said medium heat so I lowered to level 5. This batch turned out better than the next batch which was on level 5 the whole time. The next batch also had 2 patties break. Perhaps the high initial heat helps consolidate the patty? Not sure.

    I took this to my husband’s work and two people tried it. The first person (teenager with a manbun) had the following comments: “does this have egg”, “this would be good for breakfast” and “this is really good”. He ate two. The other guy, an older man from Argentina, also liked it. I guess the only negative of the recipe is the time required to shred the zucchini, drain it, and squeeze it all out. Also, despite my careful attention to extracting the water, the patties were still quite fragile.

    Today’s recipe was a test batch. I felt that the patties could have been slightly more cohesive, so I am going to try them again with a 1/2 cup of cornstarch.

    Thanks for posting all these recipes; I am learning so many new dishes from your site.

    • — Sidra on October 29, 2018
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  • Yum! Made these for a dinner party and they were a huge hit. The dill and feta are a great combo!

    • — Anne Hellie on October 16, 2018
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  • this is a classic recipe, and the first one i found on this website. this recipe just reminds me of summer and a lovely use of the bounty of zuchini. we like it with poached eggs.

    • — dana on October 4, 2018
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  • I have made this recipe several times now served along with Jen’s recipe for Moroccan meatballs. Excellent recipes and both pair great with some homemade tzatzikj sauce and some dill basmati rice. Thanks!

    • — Gina Stav on October 4, 2018
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  • I have been making fritters for a while now, and this was a nice variation. I really liked the lightness and freshness the dill added. I sometimes add a little corn to them as well – tis the season! Delicious!

    • — Allise de Smet on October 4, 2018
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  • Our family always enjoyed zucchini fritters as one way to cook the abundant summer vegetable, but since I found this recipe, my family LOVES zucchini fritters, and it’s the way I usually serve it now. Thank you! This is delicious.

    • — Judy Cotter on October 4, 2018
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  • Hi Jen. Would these turn out well if cooked using the method described for oven fried latkes. If so, at what temperature and timing. Really enjoying cooking again since discovering your site

    • — Pam on September 26, 2018
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    • Hi Pam, for best results, I’d stick with pan-frying these – sorry!

      • — Jenn on September 26, 2018
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  • I made this recipe tonight, only one change: added 1/2 cup Jarlsberg grated cheese. I baked them in a hot oven 400 F, on lightly sprayed, parchment lined pans. They came out great, crispy, lightly browned and delicious. I wanted to write this review so others who don’t want to fry them, have this option. Another great recipe-thanks Jen.

    • — Janie on September 5, 2018
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    • Thanks for that excellent idea, Janie.
      How long did baking them at that temperature take?

      • — SJ on September 11, 2018
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  • Love your recipes and bought your cookbook for a wedding present! All my zucchini are baseball bat sized, so I wonder if you can tell me how many cups of shredded zucchini I should use? Thank you.

    • — Ann on August 31, 2018
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    • Hi Ann, So glad you like the recipes and I appreciate you gifting the cookbook to someone! I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!

      • — Jenn on August 31, 2018
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  • Easy to make and delicious to eat. Thanks for the recipe.

    • — Ian M. on August 26, 2018
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  • Well, yum! I mostly followed as written, but used dried dill as I didn’t have fresh. I used only 1 egg and for a little more crunch, I dropped a couple tablespoons of zucchini goop onto a plate covered/filled with bread crumbs. I sprinkled more crumbs on top, flattened to a patty and lifted it with a slotted spatula, tossing patty between my hands to get rid of extra crumbs, and put in my hot oil. Crunchy, yummy, zucchini-y, feta goodness. Thanks, Jenn!

    • — Fran on August 23, 2018
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  • Word to the wise…even if you don’t know the shredder attachment from the chopper on your food processor, and end up accidentally pureeing all the zucchini as a result, these still turn out great!! (Not that I would know anything about this…). Missing the shredded texture, but the taste is still great, and the fritters fry up nicely!

    • — Sarah T on August 1, 2018
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  • Can you make these up in a waffle maker? If so, would you recommend any changes to the recipe?

    • — Barbara on July 30, 2018
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    • Hi Barbara, I’ve never thought to do that, but I think it would work (with no adjustments to the recipe). Please report back on how they turn out!

      • — Jenn on August 1, 2018
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  • These are fantastic and light.
    What would the baked version of this recipe be Jenn?

    • — Mari on July 25, 2018
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    • Glad you like them, Mari! Unfortunately, it won’t work to bake these – sorry!

      • — Jenn on July 25, 2018
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  • Made these last night and they were a hit. Loved the fact I was able to pick all the fresh ingredients from my garden.

    • — Lynda Calkins on July 12, 2018
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  • Deserves a five star

    • — Nazia Khan on June 11, 2018
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  • Made this recipe to go with our fish dinner and it was a hit. My daughter turns her nose up to any steamed green vegetable but “if you fry it i will try it” is her motto and these did not disappoint!

    • — jkaufer on March 1, 2018
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  • I have made these zuchinni fritters many times before, they’re super easy to make and the flavors are incredible. It’s key to allow the shredded zuchinni to drain well as stated in the recipe; I’ve made it before without being patient enough to wait a bit longer and the juices spill out when the mixture is ladled onto the skillet. Personally I add plenty of feta and dill since I love the taste and it really highlights the flavors of the fritters. I serve them with tzatziki sauce. Great recipe!

    • — Gabriela Czochara on December 4, 2017
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  • Delicious. Made these a few times already and paired them with different grilled meat, i.e. seasoned chicken breast. I love the feta cheese and dill combination. All the sesonings are on point, well balanced. Highly recommend!

    • — Elena on December 1, 2017
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  • These were very good. I really like the feta addition. I served with plain Greek yougurt and it was a lunch hit with my work associates.

    • — Jenny D on September 14, 2017
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  • My family loved these fritters. I served it with your chicken curry. The entire dinner was a huge hit!! I followed the recipe exactly, especially drying out the zucchini as well as I could. The fritters stayed together pretty well. I might add a bit more corn starch and/or flour next time. The flavors in both recipes was fantastic! Thanks, Jenn!!

    • — C. Marcev on September 14, 2017
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  • Delicious! Even though I’ll give it another try to get it right. I drained the zucchini with salt and also used cheesecloth to wring the rest of the water out. However, the mixture just seemed too wet so I kept adding flour. I think I might have made them a little too “cakey” because they browned before they cooked all the way through. Or maybe I made them too big. Reheating took care of that, still delicious, but wonder how I can improve on my technique. Is the batter supposed to be that loose? Thanks.

    • — Vivian on August 24, 2017
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    • The batter is a bit wet, Vivian, but it firms up as it cooks. Hope that helps!

      • — Jenn on August 28, 2017
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      • Thank you. Made them again and trusted the recipe as far as the flour/corn starch. They were delicious, light and totally addictive. Doubled the recipe and my guests finished them all up in no time!

        • — Vivian Dafoulas on August 29, 2017
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        • So glad to hear it, Vivian– thanks for the follow-up!

          • — Jenn on August 29, 2017
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  • Yummy, with one small caveat. Do not add all of that dill unless you really, really love dill. I found it too dill-y & I do enjoy dill in the ranch recipe on this same website. That’s just my personal taste though, I will try this again with different fresh herbs. Cilantro and parsley!

    • — SuZ on August 23, 2017
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  • Delicious! Light, and flavorful, and easy to make. My whole family absolutely loved them!

    • — Amy on August 23, 2017
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  • Do these freeze well?

    • — Kim on August 11, 2017
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    • Yes, Kim, they should freeze nicely. Enjoy!

      • — Jenn on August 12, 2017
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      • What is the best way to reheat these from the freezer? Thaw first? I put them in a single layer on a parchment-lined pan in the freezer. ( LOVE these, by the way!!)

        • — MJ on January 31, 2018
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        • Hi MJ, I’ve never frozen these, but I don’t think they’d need to be defrosted before reheating them. One other reader commented that she reheated them on a cookie sheet in a 200-degree oven until heated through. Hope you enjoy!

          • — Jenn on January 31, 2018
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  • Tasty and easy. I made these for a quick lunch and they were a hit with my 2 year old and my husband. Definitely a repeat.

    I stumbled on a trick get most of the water out. I made these the night before (minus the baking soda and corn starch) and in the morning there was a lot of water pooled on the edges and this was after I had already squeezed it out thoroughly. I dumped it out and the fritters were perfect. Next time I will just shred and salt the zucchini the night before and add the rest of the ingredients when I am ready to cook.

    • — Elizabeth on August 6, 2017
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    • When you made these the night before did you store it in the fridge or room temperature? Thanks in advance!

      • — Ana Dimco on September 11, 2018
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  • Looking forward to trying this recipe . Did use fine or medium shred disk for zucchini? Also I do not like feta or goat cheeses so what can I substitute and what amount would I use?

    • — Debbie on August 1, 2017
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    • Hi Debbie, I’d use the medium shredding disk for these. And Parmesan cheese would also work nicely here. Hope you enjoy!

      • — Jenn on August 2, 2017
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      • Should I use the same amount i.e. 1/2 cup or less because of saltiness of Parmesan cheese? Thanks!

        • — Debbie on August 2, 2017
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        • Good point– you may want to cut back by a tablespoon or two.

          • — Jenn on August 3, 2017
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  • This is a fantastic recipe! I’ve made these 5 times exactly as the recipe is written. Delicious!! Thank you, Jenn.

    • — Dee on July 26, 2017
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  • Could I make these with the long slim purple eggplant instead of the zucchini? I need a good recipe for this eggplant, but I would prefer one from you since everything else you do is so good. Thanks so much!

    • — Janice on July 15, 2017
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    • Hi Janice, Unfortunately, I don’t think that eggplant would work here. But I’m currently working on a ratatouille recipe…stay tuned :).

      • — Jenn on July 17, 2017
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  • Made these fritters today for my family for lunch. We all enjoyed. My hubby thought they were really flavourful as did I. Both my 5 year old & 2 year ate them without complaint. I made the Tzatziki (Low Fat Yogurt & Cucumber Dip) also on your site to go with these fritters & we thoroughly enjoyed with the fritters. My first time making fritters & it was really easy. Had the fritters & yogurt & cucumber dip on the table in 45 minutes. Another great couple of recipes Jenn – haven’t come across a bad recipe yet on this site!!!

    • — TracyV on May 27, 2017
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  • Yum yum yum! You really do have to make sure the zucchini is dry! I think its the most important step, mine was not and it was a soupy mess that didn’t fry well. I added another 1/4cup of flour and that helped a ton. So really do take the time to remove as much water from the zucchini as possible. Other than that hiccup I had these taste amazing!

    • — Christina on May 11, 2017
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  • Hi Jen,
    What could I substitute the egg for? I am preparing for a vegetarian, eggless crowd… So please help!
    Thanks
    Vanita

    • — Vanita on May 3, 2017
    • Reply
    • Hi Vanita, maybe you could use an egg substitute here. Also, You may want to consider trying a flax egg. I’ve never prepared this (or anything!) with a flax egg, so I’m not certain, but I suspect it should work. If you make them, I’d love to know how they turn out!

      • — Jenn on May 3, 2017
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      • Hi Jen, I too have read about flax egg but not ever tried it. I took a chance and added a small mashed boiled potato to this and it turned out nice. It possibly changed the texture but the flavours blended quite well.
        Thanks though for the response
        Vanita

        • — Vanita on May 4, 2017
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        • Glad to hear you found something that worked- thanks for reporting back!

          • — Jenn on May 4, 2017
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  • Hi! This looks and sound delicious. Just a couple of questions, could I use goat cheese instead of feta and also would I be able to bake instead of fry? Thank you in advance.

    • — Christina on April 26, 2017
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    • Hi Christina, goat cheese will work here, but unfortunately baking won’t work for these– sorry!

      • — Jenn on April 26, 2017
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  • Can the patties be assembled early in the day, refrigerated, and fried later?

    • — elaine sullivan on March 25, 2017
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    • Yes, Elaine, I think that would work. Enjoy!

      • — Jenn on March 26, 2017
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  • My family enjoyed this very much. It was the perfect amount for my family of four and I was pleased that there weren’t any left overs because I don’t think this type of dish reheats well. I do have to say that I added the ingredients as listed, opting for the corn starch instead of the flour, and found that it was a bit too soupy looking. I added flour (eyeball measuring) until it firmed up a bit and that helped. I probably added less than 1/4 cup, and I would guess that the consistency depends on how well the zucchini is drained in step one. I served it with the recommended lemon, and instead of tzatziki sauce, just a little sour cream. I will definitely make this again. Thanks for the wonderful recipe!

    • — Maria on March 19, 2017
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  • Was great made it today. The recipe as is, except used duck fat that I had reserved. It was excellent! Thank you for sharing.

    • — Fellini on January 18, 2017
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  • Yum! A great recipe. Fresh dill wasn’t available but a commercial lemon dill spice mix substitute did the trick.

    • — Marguerite Besier on January 17, 2017
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  • Can I make these smaller and serve as appetizer? Dos the cooking time change?

    • — Wendy on December 6, 2016
    • Reply
    • Hi Wendy, Sure, you can make them smaller. The cooking time will be about the same. Enjoy!

      • — Jenn on December 6, 2016
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  • Very good recipe – there are a lot of zucchini fritter recipes out there but this is my go to. Made this many times and it’s very delicious.

    • — Hanah on December 4, 2016
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  • I made these last night and it was a hit in our house. My 4 year old devoured them.

    • — Ali on December 1, 2016
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  • My family, some of them not-exactly-vegetable-lovers, raved about the zucchini feta fritters. The only change I made was substituting mint for the dill, since we have some non-dill people, and I cooked them on a griddle with just a slight glaze of olive oil (which worked really well). Some left-over fritters went to the office the next day and got a warm reception there, as well. Excellent taste and easy to prepare. Thanks, Jen.

    • — Peggy M on October 14, 2016
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  • I had a lot of zucchini, so I thought I’d give this recipe a try tonight. It was delicious! I didn’t have feta cheese so I used whatever shredded cheese I had in the fridge. I think next time I’ll add a bit more garlic and spices than listed. I had them with sour cream and it was yummy 🙂 I will make this again!

    • — Roxanne on October 12, 2016
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  • Made these over and over, the best zucchini fritters ever! Did not have dill so I substituted fresh mint! Utterly mouthwatering!

    • — Nayla on October 12, 2016
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  • we love these but can you prepare these the night before and cook them the next day

    • — Pam on September 7, 2016
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    • Hi Pam, I’m assuming you mean you want to make the batter and refrigerate it until you’re ready to make the fritter. If so, yes I think that would work.

      • — Jenn on September 7, 2016
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  • I made these last night exactly as directed and they turned out perfectly, nice and crispy on the outside, very flavourful. I enjoyed the last of them this morning with my eggs.

  • Can I use another kind of cheese for this recipe. I love feta, but my husband is not a fan.

    • — Andrea on August 9, 2016
    • Reply
    • Sure Andrea, I think Parmesan or goat cheese would both work well.

      • — Jenn on August 9, 2016
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  • I wrote last evening as my first batch cooked and was loose and took a very long time to brown….I used flour and baking powder per the recipe; sprinkled some corn starch on the remaining batter, and bingo! The remaining batter held together fine and browned up as the picture and recipe indicate….next time, will use only cornstarch-tasted great and good way to use up lots of garden zucchini!

    • — Kathryn on August 8, 2016
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    • Hi Kathryn, sounds like a creative solution and so glad that they turned out well!

      • — Jenn on August 8, 2016
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  • Middle of cooking these now….followed recipe exactly (used flour) and find they are not staying together or browning in any 2-3 minutes…..much longer. Love the idea…what went wrong?

    • — Kathryn on August 7, 2016
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  • I just made these today and they were really good. I added a cup of sweet corn. Next time I would add more salt, as the recipe needed more salt IMHO. Thanks for another good recipe!

    • — BarB G. on August 7, 2016
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  • Hello!
    I would like to prepare the fritter batter in the morning, refrigerate all day, and then, fry fritters in the evening.
    OK?
    Thanks.

    • Yes Pam, I think that would work. Enjoy!

      • — Jenn on August 7, 2016
      • Reply
  • Delicious summer recipe. My daughter, who said she doesn’t care for zucchini, gobbled them up and asked for seconds!

    • — Jennifer D on August 7, 2016
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  • These were amazing! So light and fluffy. Thanks for another great recipe.

    • — Holly on August 4, 2016
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  • We love zucchini fritters and can’t wait to try them with the feta. They are also wonderful with any leftover sweet corn scraped from the cobs, or with red onion, or with leftover chopped up cooked cauliflower. Sour cream goes nicely on the side if you lack other ingredients. I always have to eat a few before the meal, just to make sure they are OK. haha

    • — Karen on August 4, 2016
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  • Hi! Can you substitute the feta for cheddar? Thanks,

    Heather

    • — Heather on July 26, 2016
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    • Hi Heather, I haven’t tried these with Cheddar, but I think that would work.

      • — Jenn on July 26, 2016
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  • I’m in Sweden and work with metric measurements, so I wonder how big the cup is you use in the recipe, please?

    • — Kate on June 16, 2016
    • Reply
    • Hi Kate in Sweden :), I’ve just added metric conversions to the recipe. Just scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy!

      • — Jenn on June 16, 2016
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  • I got this recipe on my FB feed and they looked yummy, I was going to bed everyday thinking about making them, and I finally just made them and they are so good!!!!!!! I didn’t have scallions and added onions instead, also I was trying to eyeball measure the flour and I got more because I sneezed while adding it, but they were still really good, I got 13 fritters and they were on the large side, yummy! Thank you so much!

    • — Susy Q on June 5, 2016
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  • These were excellent! I used both feta and parmesan, dried dill an no onion. As a tip, I use a jelly bag to squeeze out the liquid in shredded zucchini, shredded cucumber, and thawed frozen spinach when I need them for various recipes. Works great! Keep the recipes coming Jenn!

    • — Melissa on April 30, 2016
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  • I have been looking at recipes for Zucchini Tots (similar to tater tots) for an easy pick-up kind of food/snack. Possibly with a dip. I always like your flavor combinations. Have you experimented with taking your fritter recipe in that direction? Or could you offer some suggestions to do so? Thanks.

    • — Paula on April 28, 2016
    • Reply
    • Hi Paula, While I’ve never tried them this way, you could add enough flour to the fritter batter so that you can shape them into balls and then pan-fry them as you would the fritters. I would love to know how they turn out if you try them this way!

      • — Jenn on April 29, 2016
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  • Can I substitute the egg with a flax egg?

    • — Sonia on April 6, 2016
    • Reply
    • Hi Sonia, I’ve never prepared this (or anything!) with a flax egg, so I’m not certain, but I suspect it should work. If you make them, I’d love to know how they turn out!

      • — Jenn on April 6, 2016
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  • Do you think it would be okay to make the batter 24 hours ahead and refrigerate overnight so I could just fry them when I get home the next day instead of frying then reheating?

    • — Megan on April 5, 2016
    • Reply
    • I think that should work Megan. I would love to know how they turn out if prepared that way!

      • — Jenn on April 5, 2016
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      • I ended up making and frying them the same evening, but after seeing the consistency, I agree it would have been fine to refrigerate the batter.

        I also made your tzatziki and, WOW, perfect combo. I will never buy tzatziki sauce again!

        Thanks for a great one!

        • — Megan on April 8, 2016
        • Reply
  • Have made this recipe many times since I came across it a month or so ago. I add ¼ cup bread crumbs and some lemon juice, and it’s wonderful. I usually re-heat a few for lunch. My only issue is with the serving size… unless you’re making quarter sized fritters, this recipe has never yielded 12 for me.

    • — Stephanie on March 14, 2016
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  • Love this recipe! Its a perfect way to get my young son to eat vegetables without a lot of added fat. They are great off the griddle or chilled as a snack. Great way to use up extra zucchini from the garden, too. Thanks for a great recipe!

  • Just made them and they are delicious !!
    A little bit wet in the middle, but not a problem at all 🙂

    • — Ildi on October 26, 2015
    • Reply
  • Great way to use Zucchini I really liked it as a side dish or for breakfast with bacon and eggs.
    I did a variation for dinner where I grated carrots, potatoes and green pepper and added them with the zucchini. My husband really liked it, tasted great.

    • — Louise on October 4, 2015
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  • Is it possible to bake it in a 9×13 pan if I am crunched for time?

    • — Rina on September 7, 2015
    • Reply
    • Hi Rina, Unfortunately, that won’t work. Sorry!

      • — Jenn on September 8, 2015
      • Reply
  • Could these be made as mini tarts in mini tart pans and baked rather than fried?

    • — Susan on September 5, 2015
    • Reply
    • Hi Susan, Unfortunately, I don’t think that will work with this recipe — sorry!

      • — Jenn on September 8, 2015
      • Reply
    • I went ahead and made them as mini-patties — bite size, and served them room temperature with your Tzatziki (Low Fat Yogurt and Cucumber Dip) recipe. Even my husband, who is no zucchini fan, ate 5 of them. One of the tricks is to make sure the oil you cook them in is REALLY hot so they brown and crisp.

      • — Susan on September 8, 2015
      • Reply
  • I have an allergy to onions and so many recipe’s call for onions, shallots etc. Any recommendations to a replacement for flavor?

    • — Tehani Hoge on August 29, 2015
    • Reply
    • How about garlic?

      • — Jenn on September 8, 2015
      • Reply
  • I’ve tried several recipes for zucchini fritters over the years and these are the absolute best!! Not only are they delicious fresh made, but are so good warmed up later – even for breakfast.

    • — Jane Palmer on August 27, 2015
    • Reply
  • I made these two days ago and they were so good. The best way to use of all the summer squash growing in the garden!

    • — Fran on August 27, 2015
    • Reply
  • I made your zucchini fritters last night for a big family dinner! They were outstanding, everyone commented on them…the taste of the feta and dill was amazing!
    The fritters immediately became a family favorite! My son asked that I make them again when he and his wife come to visit!
    Thank you:)

    • — Trish DiChiaccho on August 24, 2015
    • Reply
  • How can they get any better!!! Perfect! Thank you.

    • — Joani Frenette on August 20, 2015
    • Reply
  • Do you think these can be frozen prior to frying? I have so much zucchini it would be nice to put away for the winter.

    • — Ellen on July 31, 2015
    • Reply
    • Hi Ellen, I’d freeze them after frying. They should reheat just fine.

      • — Jenn on July 31, 2015
      • Reply
  • Love all your recipes! Can I bake instead of fry these? Thanks!

    • — Allison on July 30, 2015
    • Reply
    • Hi Allison, Thank you! Unfortunately, these can’t be baked. Sorry!

      • — Jenn on July 31, 2015
      • Reply
  • have goats cheese but no feta, dont have dill but have basil, thyme, oregano…think i’ll be successful?

    • — pattie on July 27, 2015
    • Reply
    • Yes, they will still be delicious 🙂

      • — Jenn on July 27, 2015
      • Reply
  • What do you do with the 1/4 cup of flour? Sprinkle on with the baking powder and cornstarch?

    • — Mitch Berdinka on July 26, 2015
    • Reply
    • Hi Mitch, The recipe calls for corn starch or flour — so just use one or the other.

      • — Jenn on July 29, 2015
      • Reply
  • Wow – so I admit I usually don’t write reviews often, but I just had to with these, they are SOOO delicious!!! They came out perfect and I literally can’t stop eating them. I am usually quick to use condiments and sauces for dipping, but honestly these are so good you can eat them plain. I love the hint of dill and scallions and will definitely be making these a lot. Thanks so much!

    • — Corey on July 6, 2015
    • Reply
  • Very flavorful but mine had too much moisture and we not as crisp as I would have liked. I did make the suggested tzatziki sauce and a greek salad which were perfect accompaniments.

    • — Carol F. on July 5, 2015
    • Reply
  • These were light, crispy on the outside and very tasty! I substitued fresh grated parmesan cheese for feta, not having any feta on hand and it was still really good. Highly recommend this recipe.

    • — Debs on June 4, 2015
    • Reply
  • The BRST thing on my plate tonight. Absolutely love, love, love this recipe.

    Question: could I double this and freeze half before frying and fry thawed batter latter?

    • — Karen on April 30, 2015
    • Reply
    • Hi Karen, I would cook the fritters and then freeze.

      • — Jenn on May 1, 2015
      • Reply
  • loved loved loved this recipe! even better because you added a paleo option and nutritional data. thank you! can’t wait to discover more of your recipes!

    • — rootloves on April 23, 2015
    • Reply
  • I made these with your Perfectly Grilled Chicken – what a tasty dinner!! I think I would do a yogurt sauce with them next time, perhaps the one that goes with your Moroccan Meatballs.

    There are not enough days in the week to try all your recipes as fast as I’d like to!

    • — Sarah on March 28, 2015
    • Reply
  • My daughter is a picky eater and so I made these fritters in an attempt to sneak in zucchini and it worked! 🙂 She loved them and could not tell that it had zucchini. I didn’t have fresh dill, so I used the dried version, but it tasted really nice. I will make this again for sure.

  • Made these and then tried them with broccoli. Both are amazing!!! I make large batches and freeze them to eat later in the week for lunches. DELISH!

    • — Elizabeth Short on March 19, 2015
    • Reply
  • I had a similar problem with too much moisture, and I did squeeze after letting them sit with salt and I used my potato ricer to squeeze out moisture; my problem was that as I went along making batches, the mixture got wetter and wetter (sorry grammar types)..I had to keep adding flour/cornstarch, and the end product was good, but not all that flavorful. I used French feta, which has less bite than Greek. I have loved everything I’ve made on Jenn’s site, but these were just OK…I added homemade tzatziki on top, but otherwise these were a bit bland for my I taste.

    • — Jacqueline Griffin on March 14, 2015
    • Reply
    • I’m with you on this recipe, they’re ok but not worth the prep work. A one shot deal for me, won’t be making them again

      • — Michele on April 25, 2015
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  • Hi Jenn,

    I was wondering if you have a suggestion for substituting the egg in this recipe… my two year old is allergic to quite a few things, and I was looking at this recipe to try for him. He is allergic to dairy too, but I figure I can just omit that. I’m not sure what to use instead of the egg though. In baking I usually sub it out for applesauce. Any ideas?

    Thanks – love your site.

    • — Shazia on January 29, 2015
    • Reply
    • Hi Shazia, Can you use an egg substitute?

      • — Jenn on February 1, 2015
      • Reply
  • Can I use Panko crumbs in place of the corn starch?

    • — Becky on January 15, 2015
    • Reply
    • Hi Becky, I think flour would work better but panko should be ok.

      • — Jenn on January 16, 2015
      • Reply
  • This recipe is absolutely amazing!! i have tried several others, changing ingredients trying to achieve what this recipe has, a beautifully balanced blend of zucchini and flavors that doesnt have that cakey texture. The recipe on it’s own wants for nothing, but during the summer I added some fresh corn off the cobb and cilantro and wow, the combo was amazing! thanks again Jenn!!!

    • — Lana Pietro on December 4, 2014
    • Reply
  • having trouble with my computer if possible any other way i can obtain receipes

    • — lucy volpicelli on October 12, 2014
    • Reply
    • Hi Lucy, I can email a few specific recipes to you if your email is working.

      • — Jenn on October 13, 2014
      • Reply
  • These are absolutely fabulous made as published. A great way to get ‘non-zucchini lovers” to eat zucchini or other summer squashes. Flavors are fresh, unusual and the texture is fantastic (who like mush-y squash?). I serve them alongside chili, lamb shish-kebab, and other spice driven dishes. A nice counterpoint.

    • — riopixie on September 30, 2014
    • Reply
  • These fritters are amazing!

    Well many of Jen’s recipes are amazing, why did it take so long for me to find this amazing website?

    I enjoyed these fritters along side the Kale and roasted chickpea salad! Delicious and nutrient packed.

    This evening I am having the Butternut squash soup, which I must admit, I am struggling with because it has a lot of skin from the red pepper. Did I not puree it enough? Also, while I realize it is a mild soup and it not supposed to pack a punch, it seems a bit bland. Did I miss something?

    None the less, I am thoroughly enjoying your recipes, Jen!

    Thank you so much!

    • — Stacey on September 18, 2014
    • Reply
    • Hi Stacey, Glad you enjoyed the fritters and salad! For the soup, definitely purée until it is completely smooth. Not sure why it’s bland; any chance you left anything out or made some substitutions? Did you add the full amount of salt and sugar?

      • — Jenn on September 18, 2014
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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?

    • — Cathy on August 26, 2014
    • Reply
    • 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.

      • — Jenn on August 30, 2014
      • Reply
  • OMG! This is so good!

    • — Olga on August 22, 2014
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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.

  • Addictive. Enough said.

    • — Jillian on July 18, 2014
    • Reply
  • 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
  • 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
  • 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
  • These are great as a snack.

    • — Patty on July 10, 2014
    • Reply
  • 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
  • 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
  • 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
  • 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.

  • 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.

  • 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

  • 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!

  • 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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