Zucchini Fritters with Feta and Dill

Tested & Perfected Recipes

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.

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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.

Servings: 12 Fritters


  • 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


  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.

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Reviews & Comments

  • 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?

    • — Cassandra on September 29, 2020
    • Reply
    • 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.

      • — Jenn on September 29, 2020
      • Reply
  • 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.

    • — Kim on September 17, 2020
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  • Excellent recipe! Turned out absolutely delicious and relatively easy to make, and once they were in the pan, and I got into the “groove”

    • — Marina on September 8, 2020
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  • Delicious! Definitely a do over!

    • — Mel on September 3, 2020
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  • 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!

    • — Shelly Walker on September 2, 2020
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  • 1st time making this recipe and was yummy!
    Will definitely make again! Keeping/saving

    • — DEbbie BEZAZIAN on August 29, 2020
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  • 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

    • — Kasia on August 23, 2020
    • Reply
  • 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.

    • — Susan S on August 21, 2020
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  • 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.

    • — Susan Clayman on August 20, 2020
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  • How many cups of shredded zucchini did you use?

    • — Grace Marie DelRocco on August 19, 2020
    • Reply
    • Hi Grace, I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!

      • — Jenn on August 19, 2020
      • Reply
  • 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 🙂

    • — Jeanne on August 13, 2020
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  • These are so so delicious!! I followed the recipe exactly except I had no feta so subbed Parmesan. These will now be a staple in our house.

    • — Jennifer P. on August 12, 2020
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  • We love these fritters, what a great way to use those huge zucchinis in our garden. Susan L.

    • — Susan Laneville on August 9, 2020
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  • Delicious! Made these tonight and they were a big hit, even though my husband thought the ingredients looked ominous. He devoured them and wants me to make a double batch next time!

    • — Christine on August 7, 2020
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  • These are excellent JUST AS THEY ARE.

    Jen, I made the sauce you put on the cucumber salad (which pairs with grilled salmon) to dip the fritters. Superb!

    • — Kelly Heck on August 7, 2020
    • Reply
  • Will dill from the jar work for these? Instacart said fresh wasn’t available. Seriously.
    I’m making these tonight for Shabbat with your grilled chicken and attempting your Challah with my granddaughter.
    Thank you for all of your amazing recipes!

    • — Sharon on July 31, 2020
    • Reply
    • Sure, Sharon – dried is fine.

      • — Jenn on August 2, 2020
      • Reply
  • 10 out of 10 from my husband!!
    Great recipe to use up courgettes. Accompanied with a sweet potatoe mash and a garlic-lemon-yoghurt dip it was delicious. I have made courgette fritters before but this recipe is the best so far. With greek music on it was like being on holiday 🙂 I’ll try some of your other recipes, too.

    • — Ute on July 30, 2020
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  • Two for two on your recipes so far….. loved the addition of the feta to this dish! I usually make a different version but the melting feta makes this one so much better. Also, the step of drawing out the water prevents a soupy build up in the bowl while waiting to make the next batch in the pan. I just wish I made more!!!

    • — Gia on July 30, 2020
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  • Can these be assembled in the morning and then fried at dinner time?

    • — Carol on July 22, 2020
    • Reply
    • Sure – that should work. Hope you enjoy!

      • — Jenn on July 22, 2020
      • Reply
  • The first time I made these, they were too wet – but I LOVED the flavour of the dill, feta, garlic, etc. So I tried again, but used a nut milk bag to squeeze out all the excess water – and the recipe worked like a charm! So my only advice is to really squeeze out all the liquid from the zucchini before mixing in the other ingredients.

    • — Ali L. on July 19, 2020
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  • I’ve made zucchini fritters before but the addition of feta and dill brought them to a whole new level. They were outstanding–my husband and I polished them off in one sitting. I had to cook them longer than the recipe said to really crisp them up but otherwise followed it exactly.

    • — Becky on July 16, 2020
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  • I have an over abundance of pattypan squash. Do you think you can use pattypan squash instead of of zucchini? What are your thoughts.
    Thanks so much. Sandy

    • — Sandy on July 5, 2020
    • Reply
    • Sure, Sandy, I think that will work. I’d love to hear how they turn out!

      • — Jenn on July 6, 2020
      • Reply
  • I’m not usually the biggest fan of dill, but my bf likes it and we are having a vegetarian week so I decided to try these. SOOOO glad I did. They are really easy and taste amazing, not too overpowering or too subtle. Another winner.

    • — Laila on June 30, 2020
    • Reply
  • These were sooo good. Hubby & I both loved them!! I made them with the Israeli Salad with Feta, Tzatziki, and Middle Eastern Lamb Kofta – all from this site. Everything was wonderful!!

    • — Bunny on June 26, 2020
    • Reply
  • Good Evening Jenn!

    Quick question – I think my mother would really like these, however, she can’t have egg yolks (whites are ok). If I were to substitute only egg whites, how many do you think I would need to use? We both loved your recipes so much that we both now have your cookbook 🙂

    Thanks for helping to keep us sane during this insane time!

    • — Bethany on June 26, 2020
    • Reply
    • Hi Bethany, I’d use three egg whites. So glad you and your mom are enjoying the recipes!

      • — Jenn on June 27, 2020
      • Reply
  • So, so good. Wished I had tripled the recipe. 1 batch was so not enough. My husband and I could have eaten it all ourselves but instead had to share with two guests. Did not change anything. Thanks for another great recipe.

    • — Irene on June 16, 2020
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  • If you like dill and feta, you’ll love these.

    • — Bryn on June 15, 2020
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  • Jenn….OMG!!! I made these fritters yesterday and they are AMAZING!!! I used dried dill 1 tsp in place of fresh, and the flavor was so balanced. I’m on WW and they are only 3 points for 2 fritters, so they will become a permanent recipe for me. This recipe is a keeper! Thanks, Linda

    • — 5 on June 11, 2020
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  • These zucchini fritters taste just like the ones we eat in Greece every summer. This recipe is perfect in every way! In some places in Greece, they add mint instead of dill to the fritters. I have tried this recipe with both herbs and both versions are really, really delicious. I love your approach to cooking and your whole aesthetic. Thank you!!!

    • — Christine on June 10, 2020
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  • I made this recipe last night – yum!

    However, my fritters were pretty thin and flat. Please advise


    • — Denise on June 8, 2020
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    • Hi Denise, glad you hear you to hear you like them but sorry to hear they were a bit flat. While they shouldn’t be particularly thick, if you think they were flatter than they should’ve been, it may be due to too much moisture in the batter. Did you wring out all of the excess liquid from the zucchini?

      • — Jenn on June 8, 2020
      • Reply
      • I followed the directions but apparently didn’t manage to get enough of the liquid out of the zucchini so my fritters were pretty soggy. I don’t use shredded zucchini often but I think the method that had worked better for me is to lay the shredded zucchini on paper towels on a baking sheet, cover with more paper towels and another baking sheet and put a heavy pan on top for a while (and repeat of needed).

        • — Christie on July 20, 2020
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  • Wonderful dish. Crispy and delicious. I enjoyed using fresh dill from our garden and am looking forward to making this again when our zucchini is ready.

    • — Sarah on June 8, 2020
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  • WOW! Yet another fabulous and easy recipe. Only sub I made was used parmesan cheese since didn’t have any feta. Wish I had doubled the recipe.

    • — Chriss on June 5, 2020
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  • Hi Jenn, do you think it is possible to use ricotta instead of feta cheese? Thanks for all your time.

    • — Ana Maria on June 5, 2020
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    • Sure, Ana, that should work. Hope you enjoy!

      • — Jenn on June 5, 2020
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  • So Delicious and perfect addition to our meal. I made it exactly as written and served with T Joe’s tzatziki sauce. This is going in our summer rotation for sure!

    • — cathys on June 4, 2020
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  • This recipe turned out to be wonderful.
    How far in advance can the batter be made before frying?

    Thank you

    • — Jack on May 1, 2020
    • Reply
    • Hi Jack, glad you liked them! I think you could get away with making the batter several hours ahead of time.

      • — Jenn on May 1, 2020
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  • made these and, like every other recipe ive seen on this wesbite, they were delicious! I used less dill as im not a huge fan and it tasted amazing, was also dubious about the amount of oil in the pan but needed it all to fry and bind together. delicious.

    • — Ella on May 1, 2020
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  • Thanks for sharing this recipe. I was looking for something different and quick to use up left-over dill and this was great! I’ll be making it again.

    • — Eleni on April 30, 2020
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  • Hi Jen,

    I made these tonight, followed the recipe exactly and they were amazing!! My kids were annoyed that I only made 1 batch!
    I have made so many of your recipes and wanted to let you know I’m a huge fan. There are many great chefs but not all of them write great recipes. Your recipes are so well tested and easy to follow. Most important they are delicious!
    The French Apple cake is a staple in my house as well btw 😊
    Keen em coming!! We’ve been stuck at home for a long time and your food is helping so much!

    • — Randi on April 20, 2020
    • Reply
    • So glad you like the recipes!! ❤️

      • — Jenn on April 21, 2020
      • Reply
  • Made these because I wanted to rid of some zucchini I found in the fridge. They were fantastic. I’m planning to buy zucchini in order to make another batch. Thank you.

    • — Marcela B. on April 19, 2020
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  • Make these! They’re delicious! Thanks, Jen, for another fab recipe. I made a few substitutions as I didn’t have everything on hand: basil for dill, asiago for feta, and I would personally up the garlic next time. Jen, could these be baked in the oven to make them even lighter? Thank you!

    • — Jennifer on April 16, 2020
    • Reply
    • So glad you liked them! Unfortunately, these won’t work in the oven.

      • — Jenn on April 16, 2020
      • Reply
      • We have an egg intolerance in the house, is there anything I can substitute the eggs with?

        • — Robyn on June 14, 2020
        • Reply
        • Hi Robyn, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute.

          • — Jenn on June 15, 2020
          • Reply
          • Until recently my partner would not eat courgette no matter how much I tried he just wouldn’t eat it (he is also a self-confessed meat eater). I made these fritters and now he gladly eats courgette! They are such a light, flavoursome option and taste great the following day. We both play quite a lot sport and this meal sits well before vigorous exercise. We usually serve with lemon, parsley and mint couscous, a yoghurt sumac dip and some veggies. Thank you Jenn for this wonderful recipe and for showing my partner that courgettes aren’t as evil as he once thought!

            • — Sarah on July 31, 2020
  • My toddler LOVES these. He cannot get enough of them and neither can we. The perfect veggie side for the whole fam.

    • — Sarah on February 21, 2020
    • Reply
  • I am starting my New Years eve snacking with these – a FAVOURITE in our household:)
    Thank you and Happy New Years to you and your family Ms. Segal!!

    • — Laura on December 31, 2019
    • Reply
    • You too Laura (and happy new year to you)!

      • — Jenn on January 2, 2020
      • Reply
  • Amazing recipe! It enhanced our Chanukah table! Will for sure make again!!

    • — Deb on December 25, 2019
    • Reply
  • Hi Jenn! I also have the original Cook’s Illustrated version and I’m interested in the modification you made in the amount of cheese. Could you let me know why you quartered the amount of cheese that Cook’s Illustrated recommended (from 2 cups to 1/2 cup)? I’m wondering if you did this to make it taste lighter and/or less salty? Thanks so much!

    • — Andi on December 14, 2019
    • Reply
    • Also, have you ever made the batter in advance or does it get brown? Would it be better to assemble right before frying? Thanks!

      • — Andi on December 14, 2019
      • Reply
      • Hi Andi, I haven’t tried it, but think you could get away with making the batter in advance. Enjoy!

        • — Jenn on December 16, 2019
        • Reply
    • Hi Andi, I honestly don’t recall exactly what my motivation was behind cutting the cheese back so much but I suspect that I was looking for a taste that wasn’t quite so feta-forward. Hope you enjoy if you make them! 🙂

      • — Jenn on December 16, 2019
      • Reply
  • Made these for a light dinner tonight. I am usually rubbish at making fritters but these actually turned out well – though not as pretty as the ones in the picture! They were delicious too. Next time I will try to squeeze more liquid from the shredded zucchini as the batter was too moist (someone suggested squeezing in a towel which sounds messy but effective). My husband really liked them too.

    • — Cindy on December 7, 2019
    • Reply
  • Could you prepare this using the same oven technique you use for latkes?

    • — Evah Martel on November 19, 2019
    • Reply
    • Hi Evah, for the most predictable results, I’d stick with pan-frying these – sorry!

      • — Jenn on November 20, 2019
      • Reply
  • *****These fritters were delicious. So glad I made 2 recipes to enjoy later. Will use one along with breakfast. made these to go with the Orecchiette pasta along with salad. I used a large pot of water and 2 bags of pasta..my mistake but that is how one learns

    • — Datemasch Dorothy on November 5, 2019
    • Reply
  • I made this last week with as I had some zucchini magically appear in my fridge??!? I served them along with the traditional Sunday roast lamb. Massive hit !! Thanks Jenn

    • — Phil on October 20, 2019
    • Reply
  • These are delicious! I made these as a side dish with salmon and they were perfect. They don’t need any sauce or dip because they have so much flavour. These were amazing fresh and reheated really well in the toaster oven. Thank you!

    • — Teresa on October 15, 2019
    • Reply
  • I’ve made these fritters twice in the last couple of weeks since this is certainly zucchini season. They are really tasty and don’t seem to be too rich. Also they taste just as good room temp as hot. I served then the first time with tsasiki sauce and it was great!

    • — Linda Harden on September 2, 2019
    • Reply
  • To all who comment on too much moisture. I have found once salted and drained, squeezing shredded zucchini ( or any other veggie that needs to have moisture removed) that my potato ricer works better than anything. Pop a cup to two at a time in and give a good squeeze. Works great.

    • — Evelyn on August 22, 2019
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  • We just made this recipe and it was delicious minus the dill since I didn’t have any. Next time I will make a sauce for it unless you can recommend anything that would work.

    • — Dave on August 16, 2019
    • Reply
  • The zucchini is abundant from the garden and it just keeps coming! These fritters are soooo delicious. Eating them makes me wish we had more zucchini:). Made Jenn’s tzatziki sauce which was amazing, also. Gave me a chance to use some cucumbers from the garden, too.

    • — Wendie Morin on August 15, 2019
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  • Excellent side! I prepared exactly according to the recipe and wouldn’t change a thing.

    • — John on August 15, 2019
    • Reply
  • Decided to try this recipe out and added all ingredients except for cheese and split my batch in half. Used feta on the one half and a vegan mozzarella cheese on the other half since my son doesn’t eat dairy and both of them even asked for more and neither one of them is crazy about zucchini so definitely a winning recipe. Thanks!!!

    • — Nancy A on August 12, 2019
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  • Needed to use up some zucchini from the garden. These were a hit with my daughters! I added Italian parsley to the mix and served them with Siggis 9% triple cream vanilla yogurt. Thank you for the inspiration!

    • — Baltimore Craig on August 11, 2019
    • Reply
  • Delicious! Made this week, turned out perfectly. After sitting in the strainer for 1/2 hour, I squeezed the zucchini dry in a clean dish towel. Thank you for another great, weeknight doable recipe Jenn.

    • — Stef on August 11, 2019
    • Reply
  • Made these last night. Love that they are lighter than most. Mine didn’t turn out very ‘together’, a bit sloppy but think perhaps I made them too thin with pressing down. Also may have had too much zucchini; will weigh them next time. I will give this recipe another go for sure but they were delicious both room temperature and the next day out of the fridge. Thanks, Jen!

    • — Judi Gibbs on August 10, 2019
    • Reply
  • Easy to make and has a wonderful taste. Used it as a side dish and needed nothing else.

    • — Wanda on August 9, 2019
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  • Had a Zucchini double header this evening! These fritters and your chocolate zucchini bread. The fritters were really delicious. Made two minor changes: used goat cheese rather than feta and added a little bit of finely chopped oil based sun dried tomatoes. I did not have fresh dill but used some dried. The choco zucchini bread was also excellent! I did not add the chocolate chips but otherwise followed the recipe exactly, including using the espresso powder. Very good! Thank you for your great recipes!

    • — Stephanie on August 8, 2019
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  • Hi,
    would almond flour be a good substitution for regular all purpose flour? (Keto dieter here)? If so, what ratio?


    • — Dalia Isaac on August 8, 2019
    • Reply
    • Hi Dalia, I think it’d work, and I’d use the same amount. I’d love to know how it turns out!

      • — Jenn on August 9, 2019
      • Reply
      • Hi there, I did substitute almond flour for regular. It was good but next time I will add parmesan so that it sticks together better. But I loved it, I served it with lemon slices and sour cream. It was a treat.

        • — Danielle Theriault-Lindquist on August 9, 2019
        • Reply
        • Made these tonight. The recipe is very easy and they are delicious. Have a forest of dill in the garden this year and was glad to find another yummy recipe that uses dill. Certainly will make them again.

          • — Kathy on August 21, 2019
          • Reply
  • Made these tonight and served with tzatziki sauce and a simple Greek salad. So delicious! Recipe made exactly 12 when using an 1/8 cup measure.
    I used cheesecloth to wring out the zucchini because you can really squeeze it dry.
    The fritters came out crispy and so delicious!

    • — Lynn on August 6, 2019
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  • Easy to make and so tasty! Both kids gobbled it up and asked for more

    • — Inna on July 27, 2019
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  • I made these delicious fritters for breakfast this morning…I used grated shallot instead of scallions as I was out of them. I served them with a squeeze of lemon and a spoonful of tzatziki dip. These are absolutely delicious and I will be making them regularly for breakfast or with a salad for light lunches.

    • — Christine Maree Cieplucha on July 24, 2019
    • Reply
  • Made this and added a touch more garlic and dill. I used the feta in brine from Trader Joe’s (white/blue box). It was AMAZING. So flavorful and delicious! I would recommend a squeeze of lemon on top which really brightens the already fresh flavors. This is a major crowd pleaser – thank you , Jenn for another WINNER!

    • — Claire M. on July 21, 2019
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  • Love this recipe. I make these alot when I host. Can these be made ahead of time and warmed up in the oven?

    • — Jaspreet on July 18, 2019
    • Reply
    • Glad you like them, Jaspreet! Yes, you can make them ahead and reheat, but they won’t be quite as crisp on the exterior (still good, just not as crispy).

      • — Jenn on July 18, 2019
      • Reply
  • Restaurant grade. Perfect recipe. I have made many different zucchini fritters and your recipe was the best by far. Thank you Jenn!!!

    • — Goga Luna on July 4, 2019
    • Reply
  • I have made these fritters twice now. They are delicious but don’t crisp? Any suggestions Jennifer?

    • — Anne Spiteri on June 27, 2019
    • Reply
    • Hi Anne, Sorry to hear these aren’t crisping up for you. It could be due to a couple of things: are you squeezing the liquid out of the zucchini after you’ve grated it? Are you crowding the pan at all when cooking the fritters? (That can cause them to steam instead of fry.)

      • — Jenn on June 27, 2019
      • Reply
      • Thanks for the suggestions Jenn. I am squeezing lots of liquid out but maybe I am crowding the pan. I will try to cook less in the pan.

        • — Anne Spiteri on July 7, 2019
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        • Can these be made with out the feta?

          • — Lisa on July 11, 2019
          • Reply
          • Sure, Lisa, that will work, but you may need to add more salt to the mixture as the feta adds a decent amount of salty flavor. Enjoy!

            • — Jenn on July 15, 2019
  • I need to buy a new food processor, which brand do you recommend?

    • — Ana on April 2, 2019
    • Reply
    • I have a Cuisinart and I love it. (I wouldn’t recommend getting anything smaller than the 14 cup one.)

      • — Jenn on April 3, 2019
      • Reply
    • How many cups is 2 medium zucchini’s grated

      • — Naomi on July 5, 2020
      • Reply
      • Hi Naomi, I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!

        • — Jenn on July 6, 2020
        • Reply
  • So delicious and pretty easy to make. It was my first time cooking with shredded zucchini and you definitely have to wring it out a ton to get all the water out. I made these along with your baked salmon with pecan/honey mustard topping and both were awesome!!

    • — Liz C on February 26, 2019
    • Reply
  • Well, it’s zucchini season here in the southern hemisphere, and this is my new go-to recipe. These fritters are NEXT LEVEL delicious!! Especially teamed with the tzatziki (and a side salad). Slight modifications: I used wholemeal wheat flour, and I was out of dill so I used a mix of fresh basil, oregano, thyme and soft-leaf parsley. Still delizioso! Previously, I have found that zucchini fritters can stay soggy in the centre, but with this recipe they cook through well while staying soft and yummy.

    • — Suzie on December 9, 2018
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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

    • Hi Pam, for best results, I’d stick with pan-frying these – sorry!

  • 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.

    • Thanks for that excellent idea, Janie.
      How long did baking them at that temperature take?

    • Did you omit the feta or was the Jarlsberg in addition to the feta? Hubby is not a big feta fan…

      • — Mary on August 8, 2019
      • Reply
  • 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.

    • 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!

  • Easy to make and delicious to eat. Thanks for the recipe.

  • 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!

  • 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!

  • Can you make these up in a waffle maker? If so, would you recommend any changes to the recipe?

    • 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!

  • These are fantastic and light.
    What would the baked version of this recipe be Jenn?

    • Glad you like them, Mari! Unfortunately, it won’t work to bake these – sorry!

  • Made these last night and they were a hit. Loved the fact I was able to pick all the fresh ingredients from my garden.

  • Deserves a five star

  • 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!

  • 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
    • Reply
  • 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!

  • 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.

  • 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!!

  • 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.

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

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

        • So glad to hear it, Vivian– thanks for the follow-up!

  • 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!

  • Delicious! Light, and flavorful, and easy to make. My whole family absolutely loved them!

  • Do these freeze well?

    • Yes, Kim, they should freeze nicely. Enjoy!

      • 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!!)

        • 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!

  • 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.

    • When you made these the night before did you store it in the fridge or room temperature? Thanks in advance!

  • 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?

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

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

        • Good point– you may want to cut back by a tablespoon or two.

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

  • 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!

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

  • 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!!!

  • 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!

  • Hi Jen,
    What could I substitute the egg for? I am preparing for a vegetarian, eggless crowd… So please help!

    • 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!

      • 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

        • Glad to hear you found something that worked- thanks for reporting back!

  • 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.

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

  • Can the patties be assembled early in the day, refrigerated, and fried later?

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

  • 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!

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

  • Yum! A great recipe. Fresh dill wasn’t available but a commercial lemon dill spice mix substitute did the trick.

    • — Marguerite Besier
    • Reply
  • Can I make these smaller and serve as appetizer? Dos the cooking time change?

    • Hi Wendy, Sure, you can make them smaller. The cooking time will be about the same. Enjoy!

  • 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.

  • I made these last night and it was a hit in our house. My 4 year old devoured them.

  • 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.

  • 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!

  • Made these over and over, the best zucchini fritters ever! Did not have dill so I substituted fresh mint! Utterly mouthwatering!

  • we love these but can you prepare these the night before and cook them the next day

    • 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.

  • 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.

    • Sure Andrea, I think Parmesan or goat cheese would both work well.

  • 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!

    • Hi Kathryn, sounds like a creative solution and so glad that they turned out well!

  • 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?

  • 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!

  • Hello!
    I would like to prepare the fritter batter in the morning, refrigerate all day, and then, fry fritters in the evening.

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

  • Delicious summer recipe. My daughter, who said she doesn’t care for zucchini, gobbled them up and asked for seconds!

  • These were amazing! So light and fluffy. Thanks for another great recipe.

  • 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

  • Hi! Can you substitute the feta for cheddar? Thanks,


    • Hi Heather, I haven’t tried these with Cheddar, but I think that would work.

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

    • 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!

  • 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!

  • 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!

  • 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.

    • 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!

  • Can I substitute the egg with a flax egg?

    • 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!

  • 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?

    • I think that should work Megan. I would love to know how they turn out if prepared that way!

      • 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!

  • 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.

  • 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 🙂

  • 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.

  • Is it possible to bake it in a 9×13 pan if I am crunched for time?

    • Hi Rina, Unfortunately, that won’t work. Sorry!

  • Could these be made as mini tarts in mini tart pans and baked rather than fried?

    • Hi Susan, Unfortunately, I don’t think that will work with this recipe — sorry!

    • 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.

  • I have an allergy to onions and so many recipe’s call for onions, shallots etc. Any recommendations to a replacement for flavor?

    • How about garlic?

  • 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.

  • 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!

  • 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
    • Reply
  • How can they get any better!!! Perfect! Thank you.

  • 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.

    • Hi Ellen, I’d freeze them after frying. They should reheat just fine.

  • Love all your recipes! Can I bake instead of fry these? Thanks!

    • Hi Allison, Thank you! Unfortunately, these can’t be baked. Sorry!

  • have goats cheese but no feta, dont have dill but have basil, thyme, oregano…think i’ll be successful?

    • Yes, they will still be delicious 🙂

  • What do you do with the 1/4 cup of flour? Sprinkle on with the baking powder and cornstarch?

    • Hi Mitch, The recipe calls for corn starch or flour — so just use one or the other.

  • 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!

  • 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.

  • 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.

  • 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?

    • Hi Karen, I would cook the fritters and then freeze.

  • 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!

  • 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!

  • 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!

  • 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
    • 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

  • 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.

    • Hi Shazia, Can you use an egg substitute?

  • Can I use Panko crumbs in place of the corn starch?

    • Hi Becky, I think flour would work better but panko should be ok.

  • 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!!!

  • having trouble with my computer if possible any other way i can obtain receipes

    • Hi Lucy, I can email a few specific recipes to you if your email is working.

  • 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.

  • 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!

    • 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?

  • 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?

    • 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.

  • OMG! This is so good!

  • 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!

  • 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.

  • Can these be frozen and then heated before serving? Looks like a great recipe!
    Thank you!

    • Hi Karen, Yes that will work fine.

  • I usually don’t like Zucchini but I though I would try this and they were delicious especially with the Tzatziki Sauce.

  • 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.

    • I should add that I didn’t have any feta on hand, so I substituted parmesan which worked very well.

  • 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.

  • Amazing. Enough said.

  • 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 !

  • 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.

  • Can I make these ahead and reheat for a party?

    • Hi Margaret, Yes you can but they won’t be quite as crisp on the exterior. No one will mind 🙂

  • Most amazingZucchini Fritters! Love it! it seems too simple, but blows your mind when done right.

  • what is the nutritional break down on the
    zucchini fritters? I tried clicking on the link didn’t work

    Thank you

    • Hi Carolyn, Sorry about that; you will find it under the recipe now.

  • 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!

    • Hi Seema, Yes, that would work fine.

  • These are great as a snack.

  • 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:)

  • 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.

  • 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!

  • what other cheese can be substituted for the feta?

    • Hi Hope, I think goat cheese or Parmesan would both work well.

  • My husband and I loved these fritters. They are indeed very light. A keeper!

  • 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!

    • Love the idea of serving these with the Peruvian Chicken, Rebecca. I hadn’t thought of that. Thank you!

  • 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.

  • 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.

  • 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

  • Recipe sounds yummy, but can we replace egg with some vegetarian binder? Please come back and let me know how they turn out 🙂

    • Hi Amee, Yes, that should work fine.

  • 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

  • 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.

  • I loved these! My family was so excited when I made these because I rarely make fritters. The addition of dill was fantastic too!

  • This is a big hit with my husband. I do add a little shedded carrot for even more color. These are delish!

    • I like that idea, Lisa.

  • Have fritters before, bur always felt they were so heavy….this recipe was delightfully light & delicious, was a big hit, at family gathering.

  • Made these as a delicious appetizer for a dinner party with your Tzatziki recipe. Delicious! Did not change a thing.

  • 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!

  • 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.

    • 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!! 🙂

  • sounds absolutely yummy and perfect for those of us who have planted zucchini and yellow squash—thanx, can’t wait to try it

  • 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?

    • 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!

      • 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.

      • Thanks Jenn! On to try the bean ragout….

  • 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.

  • This was absolutly delicious. I am having the leftovers tomorrow with eggs for breakfast. btw I use mustard as my dipping sauce. yummy

  • 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.

  • 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.

    • Hi Ashley, They are delicious with tzatziki…try the recipe on my site 🙂

  • The fritters were delicious. I did not have any fresh dill and used 1 Tbsp of dry, the flavor was awesome. Thanks for sharing.

  • 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.

  • What a wonderful way to cook up those zucchini that got to large in my garden. Do you think they would freeze well?

    • Hi Birgitta, I do think they’d freeze well. Hope you enjoy!

  • I would definitely eat these as a meal! They look amazing!

  • Looks perfect for a light dinner this week. Thank you.

    • — Allison Douglass
    • Reply
  • Ohhhh now those look so tasty! Going to have to make them as I love zucchini

  • Sounds great. Will make them soon

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