Zucchini Fritters with Feta, Red Onion, & Dill
These flavorful zucchini fritters with feta, red onion, and dill are so easy to make and they're the perfect dish for summer nights.
- 4 medium zucchini grated and well wrung out! (see notes in post)
- ⅔ cup panko crumbs
- 2 large eggs
- 1 teaspoon baking powder
- ½ cup red onion finely diced
- 1 cup flour
- ½ cup feta cheese crumbled or shredded
- 2-3 teaspoon dried dill or about 1.5 tablespoon fresh dill
- ½ teaspoon onion powder
- salt and pepper
- olive oil or avocado oil for frying
Grate your zucchini with a cheese grater and wring it out (see post for more info) very well with a tea towel (Don't skip this step!)
In a large bowl, beat the eggs. Add the zucchini and all the other ingredients and mix really well.*
Heat a frying pan on medium heat and add about a tablespoon of oil. I usually fit about 4 zucchini fritters in the pan at a time. I use just enough oil to lightly coat the bottom of the pan.
Spray a ¼ cup measuring cup with cooking oil and pack it with the zucchini mixture to form each fritter. Flatten it a bit more with your hand before you flatten it more with the spatula while it cooks. Cook each fritter on both sides for about four minutes once the oil is heated – about eight minutes of total cooking time. Pat a few times with your spatula to flatten and check occasionally to make sure they're not burning. Once they're lightly golden on one side, they're ready to be flipped and cooked on the other side. You can add a little bit more oil before cooking each batch.
Serve them HOT with sour cream and more dill on top or your other favorite fritter toppings, or enjoy them on their own.
*I like to use my hands to incorporate everything to make sure it really gets mixed in.
** If you don't use a ¼ cup fritter size, cooking time could vary. This recipe makes about 14 fritters, give or take a few, if you measure each fritter in a ¼ cup before cooking.