30-Minute Dinner/ Dinner/ Side dish/ Summer Recipes/ vegetarian dinner

Zucchini Fritters (best crispy zucchini fritters with feta & dill)

25 August 2024 By Aleksandra

This is my absolute favorite recipe for zucchini fritters—crispy on the outside, soft in the middle, and perfectly seasoned. The addition of feta cheese, dill, garlic, and lemon zest to the batter makes these fritters truly irresistible.

A close up photo of zucchini fritters with feta and dill on a white plate.

Ingredients

Here’s what you need to make this easy recipe:

Labeled ingredients for zucchini fritters.

Instead of zucchini, you can also use yellow squash.

Instead of dill, you can use fresh basil or parsley.

How to make it step-by-step

Grated zucchini on a plate. Eggs flour and seasonings in a white bowl.

STEP 1: Grate the zucchini using the large holes of a box grater. Sprinkle with 1 teaspoon of salt and set aside for 15 minutes. Meanwhile, prepare the remaining ingredients.

(1 1/2 lbs (675g) zucchini, 2 medium)

STEP 2: In a large bowl, whisk together the eggs, chopped dill, minced garlic, basil, flour, lemon zest, and baking powder (all the ingredients except zucchini and feta).

(2 large eggs, 2 tablespoons chopped dill, 3 cloves garlic, pressed/minced, 1 teaspoon dried basil, 1/2 cup (60g) flour, spooned and leveled not scooped!, 1/2 teaspoon baking powder, zest grated from 1 lemon)

Liquid is being squeezed out of zucchini wrapped in kitchen towel.

STEP 3+4: Place the zucchini in a kitchen towel or cheesecloth and wring out the water thoroughly (this step is crucial for crispy fritters). Discard the liquid.

The batter for zucchini fritters in a white bowl.

STEP 5: Add the zucchini and feta cheese to the bowl, and season to taste with salt and pepper.

(2/3 cup (80g) crumbled feta cheese)

STEP 6: Stir with a spatula or spoon until well combined. Cook immediately!

Zucchini fritters are being cooked in a black pan.

STEP 7: Heat clarified butter or oil in a non-stick pan over medium-high heat (the more butter or oil, the more delicious and crispy the fritters will be). The best for cooking zucchini fritters is a cast iron pan.

Scoop about 1 heaped tablespoon of batter for each fritter. Don’t worry about shaping them into perfect rounds; uneven edges will make them super crispy. Avoid smoothing the surface as well; the uneven texture will contribute to a crispy result.

STEP 8: Cook until golden brown on one side, then flip and cook until golden brown and crispy on the other side.

Transfer the fritters to a wire rack or a plate and repeat with the remaining batter.

Enjoy!

An overhead photo of zucchini fritters with feta and dill on a white plate with sunny-side-up egg on the side.

Top tips for the best zucchini fritters

  • Wring out the water very thoroughly, as best as you can, to ensure wonderfully crispy fritters. This will also prevent the fritters from becoming soggy.
  • Don’t skimp on flour; it won’t make the fritters tough but rather crispier. In the past, I tried to add as little flour as possible to my fritters, but now I add more, knowing it contributes to their crispiness. The zucchini has plenty of moisture on its own, even if you squeeze it thoroughly.
  • Unfortunately, the more oil you use to cook the fritters, the crispier they will be. The best option for frying fritters is clarified butter, a type of butter suitable for frying that doesn’t burn quickly. You can easily make homemade clarified butter (with just one ingredient: butter) or buy it at the store.
  • Cook the fritters over medium-high heat if you have a powerful stove or medium heat if you have a regular stove. You want them to get nicely crispy and browned on the outside, but they should also be cooked through and soft in the center.
  • Cook the fritters immediately after preparing the batter. Adding salt to the batter will release even more moisture from the zucchini.
  • If your zucchini fritters are falling apart, it likely means they aren’t ready to be flipped. Cook them a little longer before turning them over. You may also need to reduce the heat on your stove. Another possible reason could be that you haven’t wrung out the zucchini well enough.
  • Don’t overcrowd the fritters in the pan, as this will cause the oil temperature to drop too much, resulting in soggy fritters.
  • Storage: These zucchini fritters store very well. Keep them in the fridge for up to three days, and reheat them in a dry non-stick pan. They will still be very good and crispy (though slightly less so).

What to serve with zucchini fritters

A stack of zucchini fritters with feta and dill on a white plate.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Zucchini Fritters (best crispy zucchini fritters with feta & dill)

This is my absolute favorite recipe for zucchini fritters—crispy on the outside, soft in the middle, and perfectly seasoned. The addition of feta cheese, dill, garlic, and lemon zest to the batter makes these fritters truly irresistible.
Pin This Recipe!
A close up photo of zucchini fritters on a white plate.
Print Recipe

RATE THE RECIPE

(click on the stars)

No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings (9 fritters)
Calories 1129kcal
Author Aleksandra

Ingredients

  • 1 1/2 lbs (675g) zucchini 2 medium
  • 2 large eggs
  • 2 tablespoons chopped dill
  • 3 cloves garlic pressed/minced
  • 1 teaspoon dried basil
  • 1/2 cup (60g) flour spooned and leveled, not scooped
  • 1/2 teaspoon baking powder
  • zest grated from 1 lemon
  • 2/3 cup (80g) crumbled feta cheese
  • salt and pepper to taste
  • clarified butter/frying oil for cooking the fritters

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Instructions

  • Grate the zucchini using the large holes of a box grater. Sprinkle with 1 teaspoon of salt and set aside for 15 minutes. Meanwhile, prepare the remaining ingredients.
    1 1/2 lbs (675g) zucchini
  • In a large bowl, whisk together the eggs, chopped dill, minced garlic, basil, flour, lemon zest, and baking powder (all the ingredients except zucchini and feta).
    2 large eggs, 2 tablespoons chopped dill, 3 cloves garlic, 1 teaspoon dried basil, 1/2 cup (60g) flour, 1/2 teaspoon baking powder, zest grated from 1 lemon
  • Place the zucchini in a kitchen towel or cheesecloth and wring out the water thoroughly (this step is crucial for crispy fritters). Discard the liquid.
  • Add the zucchini and feta cheese to the bowl, and season to taste with salt and pepper. Stir with a spatula or spoon until well combined. Cook immediately!
    2/3 cup (80g) crumbled feta cheese
  • Heat clarified butter or oil in a non-stick pan over medium-high heat (the more butter or oil, the more delicious and crispy the fritters will be). Best for cooking zucchini fritters is a cast iron pan.
  • Scoop about 1 heaped tablespoon of batter for each fritter. Don’t worry about shaping them into perfect rounds; uneven edges will make them super crispy. Avoid smoothing the surface as well; the uneven texture will contribute to a crispy result.
  • Cook until golden brown on one side, then flip and cook until golden brown and crispy on the other side.
  • Transfer the fritters to a wire rack or a plate and repeat with the remaining batter.
  • Enjoy!

Notes

  • Calories = whole recipe (2 servings = 9 fritters). This is only an estimate!
  • I like to serve them with sunny-side-up eggs and a dollop of plain yogurt on the side for a perfect light summer dinner.
Course Main Course, Side Dish
Cuisine American
Diet
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here