Description
These crispy zucchini fritters with feta and dill are a flavorful and delightful starter or side dish, perfect for summer zucchini. The combination of fresh herbs, tangy feta, and a hint of garlic creates a savory bite, pan-fried to golden perfection.
Ingredients
Zucchini Mixture
- 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
Dry Ingredients
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon baking powder
For Cooking and Serving
- 3 tablespoons olive oil, plus more if necessary
- Lemon wedges, for serving
Instructions
- Prepare zucchini: Shred the zucchini using a box grater or food processor with a shredding disk. Transfer shredded zucchini to a fine mesh strainer set over a bowl, toss with salt, and let sit for 10 minutes. Afterward, squeeze out all excess liquid thoroughly with your hands and set aside.
- Mix batter: In a large bowl, beat the eggs. Add the drained zucchini, minced scallions, fresh dill, crumbled feta, minced garlic, and black pepper. Sprinkle the flour and baking powder on top, then stir until the mixture is evenly combined into a batter.
- Cook fritters: Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon portions of batter into the pan, gently pressing them with the back of a spoon into 2-inch-wide fritters. Pan-fry until golden brown on both sides, approximately 2-3 minutes per side.
- Drain and repeat: Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. Add more olive oil to the pan if necessary, and repeat the frying process with the remaining batter.
- Serve: Serve the zucchini fritters warm or at room temperature with fresh lemon wedges for a bright, zesty finish.
- Freezer-friendly tip: Cooked fritters can be frozen for up to 3 months. To reheat, place them on a cookie sheet in a 200°F oven until heated through.
Notes
- Pressing the water out of the zucchini is essential to achieve crispy fritters.
- You can substitute all-purpose flour with cornstarch for a gluten-free alternative.
- Cook fritters in batches to avoid overcrowding the pan, which helps maintain crispiness.
- Lemon wedges add a fresh, acidic contrast to the rich feta flavor.
- For a dairy-free version, omit feta or substitute with a plant-based cheese.
- These fritters freeze well after cooking—reheat them gently to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
