These zucchini fritters are golden crisp on the outside and deliciously tender inside with a flavor boost from feta cheese and fresh dill.

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One of the best parts of sharing recipes here on the blog is when you, the reader, share your recipe ideas right back with me. A few years ago, reader Don emailed me this recipe for Zucchini Fritters. They are a serious triple threat: Easy to make, light and healthy, and absolutely delicious! I asked if I could share them with you and he graciously agreed, and so here we are. The base of this recipe—made with shredded zucchini, onion, egg, and flour—is all Don. I added a Mediterranean touch with spunky feta cheese and fresh dill. This zucchini fritter recipe fits any menu, working well for breakfast, brunch, lunch, or as a bite-size appetizer. I serve them with a squeeze of lemon but dipping them in tzatziki sauce would be tasty, too.

Why You’ll Love Them

• These zucchini fritters with baking powder have a perfectly crisped exterior with a light and airy inside.
• They can be served as a main, a side dish, or an appetizer.
• They take just a few minutes to make and can be served warm or at room temperature.

What’s In Zucchini Fritters

• Zucchini—Choose medium size zucchini with smooth, soft skin. Older, larger, hard-skinned zucchini make the fritters tough.
• Red onion—Dice the onion on the smaller side so it cooks quickly with the zucchini.
• All-purpose flour—Use a gluten-free flour if desired
• Baking powder—This adds loft and airiness to the fritters
• Kosher salt and freshly ground black pepper
• Eggs—Whole eggs are the only liquid in this recipe, binding the mixture together
• Feta cheese—Tangy and light, dry feta cheese adds flavor without the moisture other cheeses might.
• Fresh dill—Snips of fresh dill weed give these zucchini fritters s a fresh flavor
• Neutral oil like canola oil or grapeseed oil—I like using a neutral oil so the flavors of the pancakes aren’t clouded by oil
• Butter—Butter melted into the oil adds flavor to fried food, with the oil tempering the butter so it doesn’t burn

How to Make Zucchini Fritters

• Shred the zucchini on the large holes of a box grater. Larger strands of zucchini hold up best to create a crust in these zucchini fritters.
• Gently fold the onion, dry ingredients, and egg into the zucchini. The batter is more of a coating for the zucchini rather than the zucchini floating in a thick batter. Gently folding the mix keeps the zucchini strands intact.
• Add the crumbled feta cheese and dill to the batter. Larger chunks of feta give more flavor.

• Melt butter into a neutral oil for frying. Oil raises the smoke point of butter so it doesn’t burn and adds flavor.
• Spoon ¼ cup dollops of the batter into the skillet. Shape the fritters into rounds after adding them to the frying pan.
• Cook the fritters for 3-5 minutes or until golden and crisp, flip, and repeat on the other side.
• Remove from the pan and keep warm in a 250°F oven or serve at room temperature.

Ingredient Substitutions and Variations

Leave out the feta cheese and butter to make this dairy-free.

Instead of red onion, try green onion or minced shallot

Substitute the dill for thyme or rosemary, or leave the dill out entirely

Swap the feta cheese for grated Parmesan cheese or cotija cheese, or leave it out entirely

Add a dollop of Dijon mustard or grainy mustard for a little heat and tang

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Print Pin

5 from 3 votes

Zucchini Fritters (with Feta and Dill)

These zucchini fritters are golden crisp on the outside and deliciously tender inside with a flavor boost from feta cheese and fresh dill.

Course Said Dish

Cuisine American

Keyword zucchini pancakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 396kcal

Ingredients

• 2 medium zucchini grated to make 3 cups
• 1 cup chopped red onion
• 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 eggs whisked
• ⅓ cup crumbled feta cheese
• ¼ cup chopped fresh dill
• ½ cup canola or grapeseed oil divided
• 2 tablespoons butter divided
• sliced lemon

Instructions

• Place the zucchini in a large bowl and mix it with the flour, baking powder, kosher salt, black pepper, and eggs until well combined. Fold in the feta cheese and chopped dill.
• Heat ¼ cup of the oil with 1 tablespoon of butter in a large cast iron or non-stick skillet. When hot, spoon ¼ cup of the mixture into the pan, molding it into a round pancake. Repeat to make 2-3 more cakes. Cook for 3-4 minutes or until golden, flip, and cook for 2-3 more minutes. Transfer to a plate lined with a paper towel. Add more oil and butter to the skillet and repeat the cooking process until the batter is gone.
• Serve warm or at room temperature and garnish with more feta and chopped dill with a squeeze of lemon.

Notes

The pancakes can be made ahead, refrigerated, then reheated in a 350°F oven for 10 minutes.
Serve with tzatziki sauce if desired