Zucchini Fritters with Feta and Dill

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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.

You may also like

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


  • 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


  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.

See more recipes:


  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
        • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
        • Reply
  • 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
  • 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
    • Reply
  • 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

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.