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Greek Zucchini Fritters Recipe

These zucchini fritters are light and crispy, never soggy or heavy! Made with zucchini or summer squash, feta cheese, green onions, and dill, they make a great starter, side dish, or vegetarian entree.

4.9 from 148 votes
50 mins
Total Time
12
fritters
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Greek Zucchini Fritters

How to Make the Best Greek Zucchini Fritters

These Greek zucchini fritters are the perfect way to use up summer’s abundant zucchini harvest. Light, crispy, and packed with flavor from crumbled feta cheese, fresh dill, and green onions, they’re a world apart from the heavy, soggy fritters you might have encountered elsewhere. The secret is properly salting and draining the zucchini to remove excess moisture before mixing the batter.

Whether you serve them as an elegant appetizer, a satisfying side dish, or a vegetarian main course, these fritters are sure to impress. The combination of Greek flavors—tangy feta, aromatic dill, and a hint of nutmeg—creates a taste that’s both familiar and exciting. A finishing touch of cool, creamy tzatziki sauce brings everything together beautifully.

Best of all, these fritters are freezer-friendly, so you can make a double batch and enjoy them anytime the craving strikes. Simply reheat in a 375°F oven until crispy and warmed through for a quick and delicious snack.

Greek Zucchini Fritters

Greek Zucchini Fritters

These zucchini fritters are light and crispy, never soggy or heavy! Made with zucchini or summer squash, feta cheese, green onions, and dill, they make a great starter, side dish, or vegetarian entree.

4.9 from 148 votes
CourseAppetizer
CuisineGreek
Keywordzucchini fritters, zucchini fritters recipe, zucchini patties, zucchini fritters with feta, gluten-free zucchini fritters, crispy zucchini fritters
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings12 fritters
Calories191kcal
AuthorChristina Hill
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Ingredients

Fritters

Instructions

Prepare the Zucchini

  1. Using a hand grater or food processor with a grater attachment, grate the zucchini. You need about 4 cups of grated zucchini placed in a medium-sized bowl.
  2. Sprinkle with the salt, stir well, and let sit in the bowl for 15-20 minutes, stirring occasionally. This will release the water and give you light and crispy zucchini cakes.
  3. Place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse.
  4. Dump zucchini on a kitchen towel, gather up the corners and wring out the zucchini. You want to get these fairly dry.

Make the Fritters

  1. Preheat oven to 350°F.
  2. Place the egg in a medium bowl and whisk. Add the grated zucchini, dill, green onions, feta cheese, lemon zest, nutmeg, salt, and pepper.
  3. Sprinkle in the flour and baking powder, incorporating all. This will be a fairly thick batter.
  4. In a large, non-stick or cast-iron skillet, heat 1-2 tablespoons olive oil over medium heat.
  5. When the oil is hot, spoon ping-pong-sized balls of the batter into the pan. Lightly sear each side until golden brown, about 3 minutes each side.
  6. Transfer fritters to a wire rack or parchment-lined sheet pan and place in the warm oven for 10-15 minutes. This allows them to cook all the way through and puff up without getting too brown in the skillet.
  7. Serve with a dollop of tzatziki sauce and a fresh dill sprig.

Notes

  • For gluten-free fritters, use a gluten-free flour blend or almond flour with an extra egg.
  • You can substitute flat leaf parsley for the dill.
  • Can also be served with a dollop of sour cream or yogurt instead of tzatziki.
  • Make a double batch and freeze some for later—they reheat well.
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