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 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, then 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
Ingredients
- 1 lb 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 clove garlic, minced
- ¼ teaspoon freshly ground 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 cornstarch) and baking powder over the 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-in (5-cm)-wide fritters. Pan-fry until golden brown on both sides, 2 to 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.
Notes
Nutrition Information
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!