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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Comments
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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.
We love these fritters, what a great way to use those huge zucchinis in our garden. Susan L.
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!
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!
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!
Sure, Sharon – dried is fine.
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.
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!!!
Can these be assembled in the morning and then fried at dinner time?
Sure – that should work. Hope you enjoy!
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.
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.
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
Sure, Sandy, I think that will work. I’d love to hear how they turn out!
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.
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!!
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
Hi Bethany, I’d use three egg whites. So glad you and your mom are enjoying the recipes!
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.
If you like dill and feta, you’ll love these.
Can you do a healthier version by baking them ?
Unfortunately, these really can’t be baked — sorry!
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
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!!!
I made this recipe last night – yum!
However, my fritters were pretty thin and flat. Please advise
Denise
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?
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).
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.
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.
Hi Jenn, do you think it is possible to use ricotta instead of feta cheese? Thanks for all your time.
Sure, Ana, that should work. Hope you enjoy!
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!
This recipe turned out to be wonderful.
How far in advance can the batter be made before frying?
Thank you
Hi Jack, glad you liked them! I think you could get away with making the batter several hours ahead of time.
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.
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.
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!
So glad you like the recipes!! ❤️
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.
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!
So glad you liked them! Unfortunately, these won’t work in the oven.
We have an egg intolerance in the house, is there anything I can substitute the eggs with?
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.
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!
My toddler LOVES these. He cannot get enough of them and neither can we. The perfect veggie side for the whole fam.
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!!
You too Laura (and happy new year to you)!
Amazing recipe! It enhanced our Chanukah table! Will for sure make again!!
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!
Also, have you ever made the batter in advance or does it get brown? Would it be better to assemble right before frying? Thanks!
Hi Andi, I haven’t tried it, but think you could get away with making the batter in advance. Enjoy!
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! 🙂
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.
Could you prepare this using the same oven technique you use for latkes?
Hi Evah, for the most predictable results, I’d stick with pan-frying these – sorry!
*****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
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
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!
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!
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.
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.
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.
Excellent side! I prepared exactly according to the recipe and wouldn’t change a thing.
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!!!
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!
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.
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!
Easy to make and has a wonderful taste. Used it as a side dish and needed nothing else.
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!
Hi,
would almond flour be a good substitution for regular all purpose flour? (Keto dieter here)? If so, what ratio?
Thanks
Hi Dalia, I think it’d work, and I’d use the same amount. I’d love to know how it turns out!
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.
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.