Why You’ll Love Crispy Zucchini Fritters with Feta and Fresh Dill Recipe
- Crispy on the outside and tender on the inside
- Packed with fresh herbs and tangy feta flavor
- A great way to use up fresh zucchini
- Quick and easy to prepare with simple ingredients
- Works as an appetizer, side dish, or light lunch
- Customizable with different herbs and seasonings
- Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 medium zucchinis (about 600 g), grated and well-drained
- 1 cup crumbled feta cheese (150 g)
- 2 tablespoons fresh dill, finely chopped
- 2 large eggs, room temperature
- ½ cup all-purpose flour (60 g) or almond flour for gluten-free option
- 1 clove garlic, minced (optional)
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Olive oil for frying
Directions
- Wash and trim the zucchinis, then grate them using a box grater or food processor into a large bowl.
- Place the grated zucchini in a clean kitchen towel, cheesecloth, or fine mesh sieve. Squeeze out as much liquid as possible. This step is essential for crispy fritters.
- In a large mixing bowl, combine the drained zucchini, feta cheese, dill, green onions, and garlic if using.
- Add the eggs and flour, then season with salt and pepper. Mix gently until just combined.
- Heat olive oil in a skillet over medium heat until shimmering.
- Scoop about ¼ cup of the mixture per fritter into the pan and gently flatten.
- Cook for 3–4 minutes per side until golden brown and crispy. Work in batches, adding more oil as needed.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm.
Servings and timing
- Servings: 12 fritters
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Add chopped parsley or mint for a fresh herb twist
- Swap feta for goat cheese for a creamier flavor
- Add chili flakes for a spicy kick
- Use chickpea flour instead of all-purpose flour for extra protein
- Mix in grated carrot or potato for a heartier fritter
- Add lemon zest for a brighter flavor profile
Storage/Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
To reheat, warm them in a skillet over medium heat for 2–3 minutes per side to restore crispiness. You can also reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes. Avoid microwaving if you want to keep them crispy.
FAQs
Why are my zucchini fritters soggy?
Sogginess usually happens when the zucchini is not squeezed dry enough before mixing.
Can I bake these instead of frying?
Yes, bake at 200°C (400°F) on a lined baking sheet for about 20–25 minutes, flipping halfway.
Can I make the mixture ahead of time?
It is best to cook immediately, but you can prep the mixture a few hours in advance and refrigerate.
What can I use instead of feta cheese?
Goat cheese, ricotta, or even shredded cheddar can work as substitutes.
How do I keep fritters crispy?
Drain zucchini well, avoid overcrowding the pan, and serve immediately after cooking.
Can I freeze zucchini fritters?
Yes, freeze cooked fritters in a single layer, then transfer to a container. Reheat in the oven or air fryer.
Do I need to peel the zucchini?
No, the skin adds color, texture, and nutrients.
What oil is best for frying?
Olive oil or any neutral oil with a medium-high smoke point works well.
Can I make them gluten-free?
Yes, replace all-purpose flour with almond flour or chickpea flour.
What should I serve with zucchini fritters?
They pair well with yogurt dip, tzatziki, sour cream, or a fresh salad.
Conclusion
Crispy Zucchini Fritters with feta and dill are a quick, versatile recipe that delivers big flavor with minimal effort. Perfectly golden and packed with fresh ingredients, they make a delicious dish for any occasion, whether served as a snack, appetizer, or light meal.
Crispy Zucchini Fritters with Feta and Fresh Dill
Crispy zucchini fritters made with fresh herbs, feta cheese, and a light batter, pan-fried until golden and served warm for a flavorful appetizer or side dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 3 medium zucchinis (about 600g or 1.3 lbs), grated and well-drained
- 1 cup crumbled feta cheese (150g)
- 2 tablespoons fresh dill, finely chopped
- 2 large eggs, room temperature
- ½ cup all-purpose flour (60g) (can substitute almond flour for gluten-free)
- 1 clove garlic, minced (optional)
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Wash and trim the ends of the zucchinis, then grate them using a box grater or food processor into a large bowl.
- Transfer the grated zucchini to a fine mesh sieve or clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine drained zucchini, feta, dill, green onions, and garlic if using.
- Add eggs and flour, then season with salt and pepper. Mix gently until just combined.
- Heat olive oil in a skillet over medium heat until shimmering.
- Scoop about ¼ cup of batter per fritter into the pan and flatten slightly. Cook for 3–4 minutes per side until golden and crispy.
- Cook in batches, adding more oil as needed.
- Transfer fritters to a paper towel-lined plate to drain excess oil.
- Serve warm, optionally topped with extra feta and fresh dill.
Notes
- Removing as much moisture from the zucchini as possible is key for crisp fritters.
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Fritters are best served fresh but can be reheated in a skillet or oven.
- Avoid overcrowding the pan to maintain crispiness.
Nutrition
- Serving Size: 1 fritter
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
