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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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!
Easy to make and so tasty! Both kids gobbled it up and asked for more
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.
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!
Love this recipe. I make these alot when I host. Can these be made ahead of time and warmed up in the oven?
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).
Restaurant grade. Perfect recipe. I have made many different zucchini fritters and your recipe was the best by far. Thank you Jenn!!!
I have made these fritters twice now. They are delicious but don’t crisp? Any suggestions Jennifer?
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.)
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.
Can these be made with out the feta?
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!
I need to buy a new food processor, which brand do you recommend?
I have a Cuisinart and I love it. (I wouldn’t recommend getting anything smaller than the 14 cup one.)
How many cups is 2 medium zucchini’s grated
Hi Naomi, I think you’ll need approximately 2.5 cups of shredded zucchini. Hope you enjoy!
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!!
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.
Thanks!
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.
Yum! Made these for a dinner party and they were a huge hit. The dill and feta are a great combo!
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.
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!
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!
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.
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…
Thanks
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!
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!
Thanks
Vanita
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
Vanita
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.
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.