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Crispy Light Zucchini Fritters!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews
  • 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


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!


Units 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!


  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.


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


  • 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