There are some recipes I've made so many times I just know them by heart. These zucchini fritters with feta, red onion, and dill are one of them! Whether you've got fresh zucchini and dill from the garden to use up, or you're just looking for some easy vegetarian comfort food, I hope you'll give these a try and love them like I do.
I've actually been meaning to post my zucchini fritters recipe for a few years. Not sure what was stopping me! But they're the perfect summer food, and better late than never right?
So, without further adieu, here's what you'll need.
Zucchini fritters ingredients
- Medium, ripe zucchini
- Crumbled feta
- Fresh or dried dill
- Diced red onion
- Baking powder
- Onion powder
- Panko crumbs
- Oil for frying (I use olive or avocado oil)
- Salt and pepper
You put all of this together, and get the these magically delicious, flavourful fritters! The feta, red onion, and dill go so well together and they help make this recipe unique.
An important note on wringing out zucchini
Now, if you've never cooked with shredded zucchini before, I want to offer you some tips for getting the water out of the zucchini. Otherwise, you'll end up with soggy fritters....Hmm...soggy fritters sounds like a good name for a kids book. Anyway...
Zucchini has a ton of water in it, but luckily it's pretty easy to get a lot of it out before cooking with it.
I've tried a bunch of different ways, but I keep coming back to the tea towel version.
I grate my zucchini with a cheese grater, plop it onto a large tea towel, sprinkle it with salt, and wring baby, wring. I wring it out over the sink several times. I rearrange the zucchini to make sure it's all getting "juiced," and I know I'm done when it's hardly dripping anymore.
Now the good news is the little bit of arm strength you'll use to wring out the zucchini is the toughest part of the recipe!
Oh by the way, I never peel my zucchini before cooking but you can if you want to. I really like the color and texture the skin adds though and they're nice and soft.
How to make zucchini fritters
First you'll shred the zucchini and wring the water out of it. In a large bowl, beat the eggs. Add the zucchini and all the other ingredients and mix really well.
I like to use my hands to incorporate everything to make sure it really gets mixed in. Once it's mixed, it'll look something like this:
Now you'll heat a frying pan on medium heat, with a few splashes 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.
I use a ¼ cup measuring cup sprayed with cooking oil and pack it with the zucchini mixture. I empty it into my hand and flatten the patty a bit before flattening it more while it cooks.
I cook each fritter on both sides for about four minutes, so about eight minutes of total cooking time. I check them occasionally to make sure they're not burning. If you don't use a ¼ cup fritter size, cooking time could vary.
Once they're lightly golden on one side, they're ready to be flipped and cooked on the other side.
Serve them HOT with sour cream and more dill on top or your other favorite fritter toppings. Or eat them on their own! They're just perfect as is.
Zucchini Fritters with Feta, Red Onion, & Dill
- 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.
That's it, that's all! Everything you need to make summer nights that much better.
Please let me know what you think once you give my beloved zucchini fritters a try. Can't wait to hear from you!
Until next time,
XO - C