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 my chicken kabobs, grilled chicken or or Greek-style lamb burgers.
What You’ll Need To Make Zucchini Fritters
Step-by-Step Instructions
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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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.
OK?
Thanks.
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,
Heather
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:)
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.
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?