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
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
- 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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When making these fritters be frugal with the salt you add to draw the water out during draining. Obviously the water drains away but the salt remains. Because of the salt in the feta the fritters are already seasoned enough without adding more salt.
This turned out delicious! I think squeezing out as much moisture from the zucchini is key. Love the combination of fresh dill and feta. I think I threw in a little bit of fresh parsley too.
Two eggs makes this more like an omelet. For a real brownable fritter use just one egg.
I made this to have Copper River Salmon. The flavors were great with the salmon. Mine didn’t look like the picture. Much thinner and flatter but I am sure that was on me because I like to prep my dinner ahead then sit down and have a glass of wine with my husband. The mixture got really watery. I didn’t add the flour & baking soda until I was ready to fry but it was still pretty watery. Next time I will add the zucchini just before frying.
2nd recipe that was a solid hit. I used feta, parmesean and NY cheddar. Cornstarch, and threw in some fresno for a touch of heat. Used a nonstick pan and didn’t need as much oil. Best recipe for these fritters to date.
OMG these are a solid 10 out of 10!
Absolutely delicious! And timely, because the zucchini are invading my kitchen😁
Thank you for another delicious recipe. Looking forward to trying more of your zucchini recipes☺️
I added shredded carrots (juice drained), shredded fresh basil, and chopped garlic.
It would help to have a measurement for the zucchini. Thought mine could have used more. Otherwise, yummy
These are so delicious! I could eat the whole batch.
I added some freshly cooked corn.
More pancake than fritter. Disappointing
I didn’t have that problem at all. Perhaps you didn’t drain them enough? I even rolled mine up in several layers of paper towel as my zucchini were very moist.
Can you recommend a substitute for feta to lure kids into eating these? My 12 year old has a pretty good palate and I think I can get him to eat if I call them pancakes, but feta is a pretty strong flavor. Would shredded mozzarella work? Other ideas? Thanks. 🙂
Unfortunately, mozzarella won’t work here. Goat cheese and parmesan would be good substitutes if you think he’d be open to either of those.
These were AMAZING! I’d used another recipe in the past and hated how badly they always fell apart. These held their shape beautifully and tasted incredible. I followed others’ recommendations to replace the flour with cornstarch. Definitely using this recipe from now on!
So simple and uncomplicated and yet really fantastic! I just made them couldn’t wait to try even though they’re piping hot. Delicious!.