This Zucchini Fritters recipe is not as basic as you think. The addition of crumbled feta cheese gives it a cheesy Greek twist that is oh so irresistible.
If you love zucchini dishes, then you should try these Paleo Chicken Zucchini Fritters and these Air Fryer Zucchini Fries.
Table Of Contents
Recipe Details
I love this Zucchini Fritter recipe. It’s so easy and makes a great snack or side dish – even kids love it!
- TASTE: These are your basic zucchini fritters with a Greek twist. The crumbled feta and fresh dill add amazing flavor.
- TEXTURE: These fritters are perfectly fluffy and crispy. You’ll love this delicious mix of textures.
- TIME: This recipe will take about 40 minutes to make.
- EASE: These Zucchini Fritters are super simple and easy to make. Grate, mix, and cook – that’s all it takes!
Ingredient Notes
- Zucchini– Choose good quality squash that is about 6-8 inches long and has no blemishes. They should be firm yet tender, and have a shiny, glossy skin with little bristles.
- Eggs- These act as a binder holding all the components together.
- Salt- This is essential to drawing the water out of the zucchini, as well as adding flavor to this mild vegetable.
- Dill- Fresh dill adds an earthy herbaceous flavor to the dish that can’t be beat.
- Feta cheese- Salty, briny, and pungent, this dry cheese adds so much deliciousness to these fritters. Don’t skip it.
Add-ins and Substitutions
- Substitute other vegetables– You can also make this dish with yellow squash, or add mushrooms, potato, eggplant, and cauliflower.
- Add different seasonings – Try this recipe with fresh herbs like chives, mint, or parsley. You can also add other spices, like cumin, lemon pepper, or paprika.
- Add meat- Mix in shredded or ground chicken, pork, beef, or salmon to add flavor and also make these fritters even more satisfying.
- Substitute another cheese- Make these Zucchini Fritters with Gouda, cheddar, or Parmesan cheese, too.
How to Make Zucchini Fritters
- Shred the zucchini. First, you’ll want to shred up the zucchini using a box grater and place it in a colander. Then squeeze out all the juices.
- Add the seasonings and eggs. Now, combine the zucchini, dill, salt, pepper, and eggs in a large bowl. Then, add the flour, garlic, and feta cheese.
- Fry the zucchini fritters. Heat the avocado oil in a skillet over medium-high heat and place scoops of the zucchini fritter batter in. Cook until both sides of the fritters are golden brown.
Pro Tip: I use a large ice cream scoop to portion the batter. It’s less messy and keeps them to a uniform size.
Recipe Tips
- Use good quality ingredients- For a simple dish like this, you want to have the best ingredients. That means ripe zucchini, fresh herbs, and feta cheese soaked in brine (a block you crumble yourself, if possible) for the very best flavors.
- Don’t grate the zucchini too finely- You want to make sure the zucchini shreds are still big enough to see and also give some texture to the fritter.
- Salt it- This is so important because squeezing alone won’t get out all the extra water. Salt causes the zucchini to release the water so you can wring it out for a crisp fritter.
- Don’t let them overcook- These Zucchini Fritters are not very thick and the higher temperature and oil make cooking happen fast. Keep an eye on them to avoid them burning.
FAQs
The most likely reason for soggy zucchini fritters is not getting all the extra moisture out of the zucchini before it was combined with the other ingredients and cooked. Adding salt will help the zucchini release water, which you can then squeeze out or wring with a cheesecloth. Just do your best to get the moisture out to avoid soggy fritters.
Your fritter batter will likely be on the thicker side due to the flour and larger ingredients, like the grated zucchini. It’s somewhat sticky, but not runny. If your zucchini fritter batter is watery, then you have too much liquid in it (perhaps from the zucchini) and it will result in soggy fritters. It’s better to have too thick a batter than too runny.
Serving Suggestions
These versatile Zucchini Fritters are great as a snack or served alongside other favorites. Here are some servings ideas to try.
- Sauces: You can serve these easy zucchini fritters with tzatziki sauce, sour cream, or Greek Yogurt Sauce, as well as Copycat Chick-Fil-A Sauce.
- Chicken: I like to serve them with some Simple Lemon Chicken, Oven Roasted Chicken, or Air Fryer Chicken Thighs.
- Pasta: You can also pair these fritters with Cheesy Baked Orzo, Greek Chicken Pasta Salad, or Spaghetti with Zucchini and Garlic.
- Sides: Enjoy this with other side dishes, such as Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, and Simple Roasted Vegetables.
Make This Recipe in Advance
Make ahead: You can prepare the zucchini fritter batter and store it in the fridge to cook later in the day. Or just fry and let the fritters cool, storing in the fridge until you’re ready to serve.
Storing: Store these cooled Zucchini Fritters in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3-4 days. You can warm them on the stovetop in a dry skillet before serving.
Freeze: Flash-freeze these fritters by laying them in a single layer on a baking sheet pan and freezing for a few hours until solid. Then store them in a freezer-safe container or ziplock bag for up to 3 months. Thaw and reheat to serve.
More Tasty Zucchini Dishes!
Full Recipe Instructions
Zucchini Fritters Recipe
Equipment
Ingredients
- 4 small zucchinis about 1 1/2 lb. total
- 1 1/2 tsp salt
- 3 eggs
- 1 Tbsp dill chopped
- 1/4 tsp black pepper
- 1 small garlic clove pressed
- 6 Tbsp all-purpose flour
- 1/3 cup feta cheese crumbled
- avocado or vegetable oil for frying
Instructions
- Shred the zucchini then use your hands to squeeze out all the juices.
- Place the shredded zucchini, 1 Tbs chopped dill, 1 1/2 tsp salt, 1/4 tsp pepper, and 3 eggs in a bowl and stir to combine.
- Add 1 pressed garlic clove, 1/3 cup crumbled feta cheese, and 6 Tbps flour and mix until incorporated.
- Heat about 1/4 inch avocado oil in a skillet over medium-high heat and scoop out large spoonfuls of the zucchini fritter batter. I used a large ice cream scoop. I found it to be the perfect size. Cook each side until golden brown. Serve warm with tzatziki or Greek yogurt sauce.
Notes
- Use good quality ingredients- For a simple dish like this, you want to have the best ingredients. That means ripe zucchini, fresh herbs, and feta cheese soaked in brine (a block you crumble yourself, if possible) for the very best flavors.
- Don’t grate the zucchini too finely- You want to make sure the zucchini shreds are still big enough to see and also give some texture to the fritter.
- Salt it- This is so important because squeezing alone won’t get out all the extra water. Salt causes the zucchini to release the water so you can wring it out for a crisp fritter.
- Don’t let them overcook- These Zucchini Fritters are not very thick and the higher temperature and oil make cooking happen fast. Keep an eye on them to avoid them burning.
Nutrition
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Lena says
Hey! Planning to try these but the ingredient list mentions avocado or veg oil but the directions say olive oil? Just want to make sure I get correct oil 🙂
Dina says
Hi Lena, that’s a great question! Thank you for catching that! I recently updated the recipe so it used to be olive oil, but I now use avocado oil since it has a higher smoke point and works better for frying. I hope that helps clear up some confusion. Enjoy! 🙂