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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Love the recipe especially since my zucchini abounds. Made it a few times. Used a hand grater. Made it today with fresh basil and oregano since my dill had gone to seeds. Beware of letting the salt draw out the liquid too long; did it for 1 hour and the zucchini became too mushy.
Love this recipe! I use it during that part of the harvest season when I’m drowning in zukes and freeze the excess fritters to enjoy later in the year. After LOTS of experimenting, I discovered the perfect tool for wringing out the zucchini (which is absolutely necessary if you don’t want oily fritters)—mesh reusable produce bags. I use the earthwise brand and they work perfectly.
These were the best I’ve ever made, so light and fluffy, I used 1/2 flour and 1/2 cornstarch. Halved the recipe because I was cooking for one and ate them all for dinner with a salad. Definitely a keeper.
A lot of messy prep. I used a dish towel to wring them out, still soggy. Flavor OK, not great. Lots of cleanup, probably will not make again. Too much oil.
Commenting on my previous post. Much better the second day, microwaved to reheat. Will try again, hopefully better organized with prep.
Love, love, love this recipe and have made it several times. I salt the zucchini and put it in a nut milk bag which makes squeezing the excess moisture out really easy. Today I had fresh dill from my garden and they are so delicious. Served with a roasted spatchcocked chicken, but they’re great alone as lunch or even breakfast with a fried egg on top.
Excellent recipe, will have it often.
Lauri
These were a hit. I also added extra garlic and green onions, as well as less dill and some parsley. So good!
THESE ARE ABSOLUTELY DELICIOUS! I DO ADD EXTRA GREEN ONION AND GARLIC, BUT OTHERWISE FOLLOW THE RECIPE TO THE LETTER AND JUST LOVE THESE!!!
Made these as an appetizer for a dinner party and they were a huge hit! Have made them before and used flour but after using the corn starch (great for the GF folks), I thought they were much better and seemed fluffier and lighter. Will only use corn starch from now on.
I also liked that I could make things ahead, like drain the Zucchini earlier in the day, then later squeeze the life out of it to get it as dry as possible. Then mixed the batter a few hrs before dinner and refrigerate. FANTASTIC and HIGHLY RECOMMEND.
Hi Jenn,
Making these for a dinner party tonight as they are so delicious! Would it be okay to grate the Zucchini now, drain and then put in an airtight container for later assembly so that part is done? Thank Jenn
Glad you enjoyed them! And, sure, that should be fine.
What is the role of baking powder in this recipe?
Hi Eugenia, it just helps make the fritters slightly lighter and fluffier.
I misread the recipe and put in only 1/4 teaspoon of corn starch LOL. That resulted in a little bit more of a cooking time and less cohesive patties. That said they are delicious! next time ill do it right…
These are easy and delicious. We enjoyed them served hot and I enjoyed them again cold from the refrigerator the next day. Very solid!
Delicious!!!
Yummy and healthy side dish, made a double batch for a family lunch today and there are none left! Thanks Jenn x
Absolutely delicious! I could eat these every day 😀
These are absolutely delicious! I’ve made them several times already and plan on making several batches for the freezer. Thanks for a great recipe!
Absolutely DELICIOUS!!! It tastes so much better than most appetizers in the restaurant. The kitchen smells great when I fry them, and my family instantly knew it must be something good. This reminds me of my childhood street food in Shanghai – shredded daikon fritters. It was shredded daikon mixed with egg and flour. Not as fancy as this recipe for sure. Maybe I can use your recipe as a guideline to remake my childhood food. Thank you!
These came out delicious. Substituted dill for fresh parsley and thoroughly squeezed out the water using hands.
Will make again.
These turned out delicious!! They froze and reheated well. Since sour cream and dill go so well together, I ate some of them with a bit of sour cream. Great!! I will definitely make these again.
Made these for the first time today exactly by the recipe. They turned out just like the picture (yeah!). The taste was very good, but will probably not make them again because of the prepping. That said, I love all of Jenn’s recipes and will definitely be making her potato latkes (fried in a skillet like the fritters….yum!) in place of the zucchini fritters. Thank you Jenn for your wonderful recipes!
Wanted something different for my zucchini so I tried the fritters. I usually tweak most recipes but not this time. Planned to have the fritters, ribeye steak and salad. Made the fritters and wife and I sat out on the deck and watched the boats go by. Had a glass or two of wine and ate all the fritters without being aware of what we were doing. So good. A great recipe. So later we’ll have the ribeye and a salad.
They are FANTASTIC. I used a very, very large zucchini … so I had to estimate quantities … and it worked out well which tells me you don’t have to be a great cook to make these taste great. This will be one of my go to recipes for family and friends with drinks.
I was looking forward to these since I love zucchini, garlic, and feta cheese. Unfortunately, it turned out to be the worst-tasting concoction I’ve ever tasted.
Wondering how these would be made on the griddle like a pancake instead of fried in the oil, has anyone tried that?
We got some HUGE zucchinis from our son and his wife, and had little idea what to do with them. That same day came your zucchini recipes! I made the fritters and they were delicious, and this is from someone who isn’t crazy about zucchini all by itself.
An aside: I gave your most recent cookbook to a friend and she says it’s her favorite cookbook!
Has anyone tried making these in an air fryer with a baking paper insert?
Can this be made with yellow squash? I’ve made this recipe in the past and love it, but I have an over abundance of yellow squash and am trying to find ways to use it.
Sure, yellow squash will work here. 🙂
What’s a good substitute for the feta cheese?
Thank you. Kris
Hi Kris, I’ve only used feta here but other readers have commented that they’ve used cheddar, parm, ricotta, and asiago here. I’d love to hear what you end up using and how you like them!
Hi, Jenn, Can I make these without the feta for a guest who is dairy-free? If so, do you recommend adding anything to make up for the loss of the tang that I imagine the feta imparts? Thank you! Yours is my go-to website for recipes.
Hi Judy, So glad you like the recipes! You can omit the feta but you may need to add more salt to the mixture as the feta adds a decent amount of salty flavor. Enjoy!
Another winner! This was fantastic- great flavour! Definitely will make again!
The fritters turned out perfectly delicious! I have made them several times. You can use dried dill also. I squeeze as much water out of the zucchini as I can after it has drained. Then I put it between paper towels and press some more. It helps them to be crispy when browned in the olive oil.
I usually serve with sautéed salmon.
These are outstanding! The flavor was immense and they turned out better than I expected. Honestly, the egg was floating a bit in the bowl and seemed to separate from the zucchini in my experience, but it didn’t effect the end result. I do recommend to wring out with hands, as the first time I just pressed with a rubber spatula and the 2nd time was much better. So much water comes out of this veggie, so don’t be afraid to get your hands dirty. Amazing tasty healthy!
I received lots of zucchini from the CSA I belong to and decided to make these on a whim. Wow, what a great recipe! Easy to make and delicious! Perfect for a light supper.
As always, easy to follow directions, your recipes always turn out as described. This was especially delicious because it was Zucchini from my garden. ❤️ It doesn’t get any better!
Thank you for sharing!
My husband hates Zucchini but he really liked these. Obviously never told them what was in it lol. I used almond flour and worked out well. Definitely make again.
Made these last summer and have been patiently waiting for a nice zucchini crop from the garden so I could make them again. Tonight is the night, and I can’t wait!
Can you do a different flour or arrowroot starch to make them gf? I don’t like using cornstarch.
Sure, Abigail, you can definitely use gluten-free flour here. Enjoy!
These turned out pretty good – though I would recommend increasing the feta to zucchini ratio (adding 1/4 cup more of crumbled feta), since I found them a bit on the bland side when it came to savory flavors. That said, it’s a very delicious and fresh-tasting recipe, and I would recommend it to anyone exploring vegetarian options!
I made these and they turned out a sloppy mess, not at all crispy.
I thoroughly dried the zucchini so I don’t know what I’m missing?
Flavour was nice, pity it was sloppy!
Hi Julia, I’m sorry you had a problem with these! When you say sloppy mess, do you mean that they didn’t bind together or fell apart while you were cooking them? Did you make any adjustments to the recipe?
I had the same problem but it also tasted nasty so threw it out with the recipe.
Made these today, they are so good. I let my zucchini sit about 1/2 hr to drain and then I squeezed all the water out of them by hand. I used Wondra quick mixing flour instead of regular flour. Mine took a lot longer to brown up but that could be because I added all of the patties to the a very large frying pan. I didn’t rush them and they were fantastic. The fresh squeezed lemons add the perfect amount of flavor to them.
Zucchini fritters are delicious. I used a half white onion shredded and added it to the shredded zucchini and it was very tasty. The hardest thing was getting the zucchini to dry out enough, and my fritters took a little longer than the recipe suggested because they were kind of wet still, but they were quite yummy.
Off the chart delicious!! I was roasting garlic for another recipe so popped in 2 roasted cloves. This is a total keeper
These were fantastic! I baked them instead of frying them (always trying to cut down on the calories) – brushed them on both sides with a little olive oil and placed on a baking sheet, turning over once when browned. These were as good as what I had in Greece!
Hi Jenn – These are delicious! I’d like to know – can they be baked like your potato latkes?
Glad you like them. 🙂 Unfortunately, they can’t be baked — sorry!
400 degrees, 20-25 minutes, flip half way. Brush each side first with olive oil and spray the pan or use parchment paper.
Another great recipe! A nice way to use up those garden fresh zucchini without resorting to zucchini bread. I served these with a relish made of cucumbers, mint & a little seasoned rice vinegar. Everyone enjoyed them!
Can these be frozen like potato latkes? How would you cook them, defrosted or frozen? I put latkes in a 400 F oven til sizzling and they are great
Yep – see the freezing and reheating instructions at the very bottom of the recipe. 🙂
Amazing as always Jenn! I didn’t have feta so I used grated parmigiano reggiano and the fritters still tasted great.
These sound amazing, but I am on a Keto diet. Can you think of a Keto replacement for the flour/corn starch?
Hi Robin, another person following the keto diet mentioned that she used almond flour. I haven’t tried it myself but I think it should work. Please LMK what you think if you try them!
These fritters were crispy and delicious. Even my husband commented on how good they were (even cold!)
I made these for dinner tonight and we loved them…such a great way to use up my zucchini
Simple and so good! The feta was a great addition.
Yummy yum yum. Made exactly as said, and was so flavorful and moist! Surprisingly filling after a few. I enjoyed mine dipped in kimchee mayo for a little zing. Will make again!