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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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Off the chart delicious!! I was roasting garlic for another recipe so popped in 2 roasted cloves. This is a total keeper
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!
Hi Jenn – These are delicious! I’d like to know – can they be baked like your potato latkes?
Glad you like them. 🙂 Unfortunately, they can’t be baked — sorry!
400 degrees, 20-25 minutes, flip half way. Brush each side first with olive oil and spray the pan or use parchment paper.
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!
Amazing as always Jenn! I didn’t have feta so I used grated parmigiano reggiano and the fritters still tasted great.
These sound amazing, but I am on a Keto diet. Can you think of a Keto replacement for the flour/corn starch?
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!
These fritters were crispy and delicious. Even my husband commented on how good they were (even cold!)
I made these for dinner tonight and we loved them…such a great way to use up my zucchini
Simple and so good! The feta was a great addition.
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!