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.
Then place the fritters on a parchment-lined sheet pan, or on a wire rack to finish cooking all the way through in the oven- without letting them get too dark on the outside.
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
Ingredients
- 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!
Instructions
- 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 powder 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
Notes
Can be made ahead and reheated!
Nutrition
- Calories: 257
Keywords: Zucchini Fritters, zucchini fritters recipe, how to make zucchini fritters
These were delicious and easy to make. I will be making them again! (I noticed that the ingredients listed baking powder but the instructions said baking soda. I used powder and they turned out great, but I was curious as to which was the intended ingredient. ? )
★★★★★
It was a typo, baking powder is correct!
These are also delicious with sweet chilli sauce.
Such a great idea! Thanks for sharing Louise!
Great recipe – they were delicious and turned out just like your pictures. I did add a bit of mint to my fritters to use some of my garden herbs. I couldn’t stop eating them. I ate the leftovers cold out of the fridge and they were still great.
★★★★★
Awesome Amy, glad you enjoyed and thanks for sharing!
Learn something new everyday, I will now salt my zucchini, I used to just squeeze. Thank you so much for the lesson!
Pretty, simple and oh so tempting! Love this recipe — and the photos, as usual, are super lovely. Thank you!
we’ve had these twice in the last week and i’m making another bactch today… SOOO delish!
Oh Good! Glad you liked them!
Sylvia, I always have to make things several hours before dinner when I have the time – how do I keep them crispy and crunchy until dinner? I made them last night for dinner and they were a huge hit!
I wonder if you could made them ahead, refrigerated, then crisp them up again in the oven right before serving ?
This is such a perfect recipe for me! We still have a bunch of zucchini and cucumbers. I love the addition of feta and dill in the fritters. Great recipe.
Uaaau this is amazing:) Love it!
What a dishes so yummy!
YUM, what a gorgeous meal – any time of the day.
I’m all over these! Delicious!
This looks yum, though I am not sure there are much zucchinis around these markets…
Love any kind of fritters and this is no exception, looks so good.
This looks like a great recipe, light and healthy meal. I just have to try and bake it in the oven instead frying, which I do not do any more. Thanks for sharing, Sara