How to make Zucchini Fritters! An easy recipe for Zucchini Fritters with dill, feta and Tzatziki sauce. Serve with a hearty green salad – a simple, delicious vegetarian meal!
If you are like me, you’ve probably come close to your fill of zucchini and summer squash for the season. When we get to this point at our house, I know it is time to whip up these beautiful Zucchini Fritters.
I’ve discovered that my husband Brian will eat pretty much anything that comes in the form of a fritter, so this is a tactic I often emply when trying to get through the last mound of summer produce.
Zucchini Fritters seasoned with fresh dill and feta cheese are full of flavor and make for delicious vegetarian meal alongside a hearty green salad. Topped with creamy Tzatziki Sauce, they are dreamy!
Grate the zucchini by hand ( largest holes) or use a food processor with the grater attachement. You’ll need 4- 5 cups.
After it releases its liquid, place in a strainer and press as much of the water out. Blot with paper towels. Get them dry.
Fresh scallions and fresh dill give the fritters good flavor.
Mix in the rest of the ingredients and you will end up with a thick “batter”, which will be full of good zucchini flavor and texture, and not taste too eggy.
You will know they are done in the inside when they start to puff up slightly.
Make your Tzatziki Sauce. If you are swimming in Zucchini, Tzatziki can also be made with zucchini instead of the traditional English cucumber!
Tzatziki, a Greek-style yogurt sauce is a really refreshing and cool topping for the crispy warm fritters.
Pull the zucchini fritters out of the oven and serve warm. Leftovers can be stored in the fridge and reheated, uncovered in a toaster oven and surprisingly will get crispy again. Every time I make zucchini fritters, I often wish I would have made a double batch. They tend to go very quickly.
Spoon a dollop of tzatziki sauce on top and serve with a salad. This can be a light dinner or hearty lunch.
Or, to serve as a fun appetizer, make much smaller fritters ( 1 1/2 inch in diameter) and top with tzatziki and a fresh sprig of dill -and pierce a mini fork down through the top, for the perfect appetizer bite.
Zucchini Fritters with Dill, Feta and Tzatziki Sauce
How to make Zucchini Fritters! An easy recipe with dill, feta and tzatziki sauce. A Greek spin on our favorite fritters !
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 fritters 1x
- Category: Appetizer
- Method: seared
- Cuisine: Greek
- 1 1/2 lbs small summer squash (about 3 medium zucchini)
- 1 tsp salt
- 1/2 C chopped scallions
- 1/3 C chopped fresh dill
- 1/2 C crumbled feta
- 1 large egg
- 1/2 C all-purpose flour (or GF flour) or dry bread crumbs
- 1/2 tsp baking powder
- 1/4 tsp fresh nutmeg
Get the recipe for Tzatziki Sauce Here!
- Using a grater or food processor, grate the zucchini. You need about 4 Cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water.)
- Make the Tzatziki Sauce.
- Place the zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. You really want to get these fairly dry.
- Preheat oven to 350F
- Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well.
- In a separate bowl mix flour and baking soda together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
- In a heavy bottom skillet, heat 1-2 T olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Brown each side until golden about 3 minutes each side, and place in a warm oven- either on a wire rack or on a parchment-lined sheet pan.
- Make in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
- Serve with a dollop of Tzatziki Sauce
Can be made ahead and reheated!
- Calories: 257
Keywords: Zucchini Fritters, zucchini fritters recipe, how to make zucchini fritters