How to make crispy light Zucchini Fritters! Never soggy or heavy! This Greek-inspired recipe for Zucchini Fritters is made with feta and dill, topped with optional Tzatziki sauce. Serve this with a hearty green salad for a simple delicious vegetarian meal or a tasty appetizer! Updated 7/20
Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

A simple recipe highlighting zucchini and summer squash- Zucchini Fritters! 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 tasty Zucchini Fritters. (New photos by Simply Suwannee)

I’ve discovered that my husband will eat pretty much anything that comes in the form of a fritter, so this is a tactic I  employ 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 a delicious vegetarian meal alongside a hearty green salad. Topped with creamy Tzatziki Sauce, they are dreamy!

Watch how to make Zucchini Fritters! | 30-sec video

What I love about these fritters, is they are heavy on the zucchini and summer squash, and very light on the “batter”.  They do not tasty “eggy” or heavy- but rather light and fluffy with a crispy exterior.
Ingredients in Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

How to make the BEST Zucchini Fritters (in a nutshell):

  1. grate zucchini
  2. salt zucchini to draw out water, drain.
  3. Mix into a thick batter
  4. Pan-sear in a hot skillet, finishing in the oven.
  5. Serve with sour cream, yogurt, or my favorite, Tzatziki!

 

It starts with the zucchini!

Use a food processor with the grater attachment to grate the zucchini. You can also do this by hand using a hand grater.  You’ll need 4- 5 cups.

Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

Sprinkle with salt to draw out the water. * This is a really important step in preventing soggy fritters! You want your fritters light and crispy, not heavy and soggy. Right? 😉

Why are my fritters soggy?

  • The number one reason why your fritters are probably soggy is not drawing out the water from the vegetable. The easiest way to do this, is to salt the veggie, let stand 15-30 minutes, strain, then press the remaining water out, patting dry. This will prevent soggy fritters and give you light, crispy fritters that plump up when cooking!
Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes
It might seem like a pain, but really it only requires a 15 minute period of salting, so not too long, and this is when I prep the other ingredients and make the Tzatziki Sauce.
Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

Look how much water will release!

After it releases its liquid, place in a strainer and press as much of the water out.  Blot with paper towels. Get them dry.

Mix in the rest of the ingredients and you will end up with a thick dough or “batter”, which will be full of good zucchini flavor and texture, and not taste eggy.

Fresh dill and scallions give these the BEST flavor!

I love adding feta, but you could sub another cheese- even cheddar or grated mozzarella if you are not a feta fan.

how to make zucchini fritters
Place ping-pong sized balls of the fritter batter in a hot skillet with olive oil and sear until golden brown. About 3-4  minutes each side.
Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

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.

Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

You will know they are done on the inside when they start to puff up slightly.

This “puffing up” is basically the egg inside telling you, “I’m fully cooked through“!

Keep this in your back pocket. 😉

Authentic Tzatziki Sauce - a healthy, flavorful Greek cucumber-yogurt sauce to use in wraps and gyros, or as a dip for pita, or as a delicious side to Mediterranean dishes. This simple EASY recipe can be made in 15 minutes! #tzatziki #tzatzikirecipe #tzatzikisauce #easy #cucumbersalad

Make the optional 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- or sub a little yogurt or sour cream.

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!

Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes

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, a simple easy way to use up summer squash and zucchini! Healthy and light! #zucchinifritters #zucchinicakes #zucchinirecipes
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Crispy Light Zucchini Fritters!

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 fritters 1x
  • Category: Appetizer, vegetarian dinner,
  • Method: pan-seared
  • Cuisine: Greek
  • Diet: Vegetarian

Description

How to make light and crispy Zucchini Fritters! An easy recipe with fresh dill, feta and tzatziki sauce. A Greek spin on our favorite fritters!


Ingredients

Scale
  • 1 1/2 lbs zucchini (about 4 medium zucchini)
  • 1 tsp salt
  • 1/2  cup chopped scallions
  • 1/2 cup chopped fresh dill (or sub half with Italian parsley)
  • 1/2 cup crumbled feta ( or sub another grated cheese- jack, mozzarella, cheddar)
  • 1 large egg
  • 1/2 cup all-purpose flour (or GF flour)
  • 1/2 tsp baking powder
  • 1/4 tsp fresh nutmeg
  • ——-
  • 2 tablespoons olive oil

 

Serve with  Tzatziki Saucesour cream or a dollop of plain yogurt. For a and extra kick, Zhoug yogurt is a great option too!


Instructions

  1. GRATE AND SALT ZUCCHINI: Using a hand grater or food processor, with grater attachment, 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 and give you light and crispy zucchini cakes!)
  2. In the meantime, prep the other ingredients and make the optional  Tzatziki Sauce.
  3.  After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels. You really want to get these fairly dry.
  4. Preheat oven to 350F
  5. MAKE THE BATTER: 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.
  6. SEAR: 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. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.
  7. Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
  8. Serve with a dollop of Tzatziki Sauce and dill sprig.

Notes

These and be cooked ahead, refrigerated for 3 days and reheated in a toaster oven ( right on the rack). Great for meal prep!

Nutrition

  • Serving Size: 3 fritters
  • Calories: 257
  • Sugar: 1.2 g
  • Sodium: 774.9 mg
  • Fat: 12.5 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 14.4 g
  • Fiber: 0.8 g
  • Protein: 6.3 g
  • Cholesterol: 63.2 mg

Keywords: Zucchini Fritters, zucchini fritters recipe, how to make zucchini fritters, crispy zucchini fritters, best zucchini fritters

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Comments

  1. These were amazing! However, I felt mine were not as “crispy” as maybe they should’ve been. As another reader stated her batter was very dry and mine too (I did not add another egg). Can you take too much water out of the zucchini? They seemed light on the inside. Tzatziki was also wonderful. I will certainly try these again.

  2. Very nice. My batter was a bit dry, so I added another egg. Perhaps did to good a job with drying out the zucchini.

  3. We enjoyed the fritters and tzatziki today using zucchini, cucumbers, scallions and dill from the garden. Quite a tasty meal! Thank you.

  4. Curious if many one has used this recipe in an air fryer. Also can you make a bunch and freeze them … take out as needed.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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