Crispy Greek Zucchini Fritters
Greek zucchini fritters are one of the simplest ways to turn a pile of summer squash into something you genuinely look forward to eating. The batter comes together quickly and the pan does the rest, giving you golden, craggy rounds that stay soft and cheesy inside.
Serve them hot with a spoonful of thick yogurt and a squeeze of lemon and they work as a meatless main, a side for grilled chicken, or a snack everyone grabs straight from the platter.
Why These Fritters Work
Feta carries a lot of weight here. It seasons the batter as it mixes in, then leaves creamy little pockets that brown and set while they fry. Dill and scallions keep the whole thing tasting fresh, so the fritters never feel heavy or greasy.
Once you get the hang of squeezing the zucchini dry, the rest is just stirring and pan-frying. You can have a batch ready in about half an hour, and the ingredient list leans on things you probably already have.
Ingredients
- 2 large zucchini (about 1 lb / 450g): no need to peel them, just grate on the large holes of a box grater.
- 1 tsp salt: for drawing moisture out of the zucchini; most of it drains away.
- 4 oz (115g) feta cheese, crumbled: use Greek feta packed in brine for the best creamy, salty kick.
- 3 scallions, thinly sliced: green and white parts both go into the bowl.
- 2 tbsp chopped fresh dill: dried dill can work, but fresh gives the bright herbal note you want.
- 2 large eggs: they bind everything together.
- 1/2 cup (60g) all-purpose flour: enough to hold the fritters’ shape without making them doughy.
- 1/2 tsp baking powder: keeps the interior light.
- olive oil, for frying: you’ll need a generous slick, added in batches.
Variations / Substitutions
- Herb swap: swap the dill for fresh mint or a mix of parsley and mint. The fritter will taste more herbal and slightly sweeter.
- Gluten-free: use a 1:1 gluten-free flour blend. The batter may spread a bit more in the pan, so keep the spoonfuls small and flip carefully.
- Add a little heat: a pinch of crushed red pepper flakes stirred into the batter gives a subtle warmth that plays nicely with the feta.
If you love these, try my Crispy Baked Zucchini Chips.
How to Make Greek Zucchini Fritters
Step 1: Salt and Drain the Zucchini
Grate the zucchini onto a clean kitchen towel or into a colander set in the sink. Sprinkle the 1 tsp salt over the shreds and toss them with your hands. Let them sit for 10 minutes. The salt pulls out water you really do not want in your batter.
After 10 minutes, gather the zucchini in the towel and wring it hard over the sink. Keep squeezing until no more liquid drips out. You should end up with about 1 packed cup of dry, fluffy shreds.
Step 2: Mix the Batter
In a large bowl, combine the squeezed zucchini, the 4 oz crumbled feta, 3 sliced scallions, 2 tbsp chopped dill, 2 eggs, 1/2 cup flour, and 1/2 tsp baking powder. Stir until no dry patches of flour remain. The batter will look shaggy and chunky, not smooth like pancake batter.
If it seems too wet to hold a spoonful, add another tablespoon of flour. If it feels stiff, a teaspoon of water loosens it right up. The mixture should drop easily from a spoon but hold its shape when it hits the pan.
Step 3: Fry the Fritters
Set a large nonstick or cast-iron skillet over medium heat and pour in enough olive oil to coat the bottom generously. When the oil shimmers, drop heaping tablespoonfuls of batter into the pan, flattening each one slightly with the back of the spoon. Fry for 3 to 4 minutes per side, until deeply golden and crisp. Work in batches, adding more oil as the pan dries out.
The edges will set before the center is ready, so peek underneath with a spatula before flipping. If the fritters brown too fast, lower the heat a notch. You want a steady sizzle, not smoke.
Step 4: Serve with Yogurt and Lemon
Move the fritters to a paper towel-lined plate to drain for a moment, then arrange them on a platter. Spoon a generous dollop of thick Greek yogurt alongside and tuck in a few lemon wedges. Scatter a little extra fresh dill over the top if you have it.
Serve them right away while the outside is crunchy and the feta inside is still soft and warm. They lose their crispness as they sit, so eating them hot is half the pleasure.
Tips for the Best Zucchini Fritters
- The squeeze decides everything. Wring the grated zucchini in a clean towel until you can’t get another drop out. Skipping the 10-minute salt rest makes the squeeze less effective, so don’t rush it.
- Feta salt levels vary. If yours is very briny, the batter probably won’t need extra salt. Taste a crumble before you add any.
- For crisp edges, the oil must be hot when the batter hits the pan. A tiny drop should sizzle immediately. Adding too many fritters at once drops the temperature and steams them instead.
- Keep finished fritters on a wire rack in a 200°F (95°C) oven while you fry the remaining batches. They’ll stay warm and crisp for up to 20 minutes without going soggy.
Storing Leftover Fritters
- Refrigerate: cool the fritters completely, then layer them in an airtight container and store in the fridge for up to 3 days. They will soften as they chill.
- Reheating: bring back the crunch in a dry nonstick skillet over medium heat for a minute or two per side. A quick pass in a toaster oven works, too. The microwave makes them rubbery, so skip it.
What to Serve With Greek Zucchini Fritters
A big Greek salad with tomatoes, cucumber, and olives turns these fritters into a full dinner. They’re also excellent next to grilled lamb chops or lemon chicken, where the bright, herbal notes tie the plate together. A small bowl of cool tzatziki for dipping never hurts, either.
Frequently Asked Questions
Can I make the batter ahead?
You can prep it up to a day in advance. Squeeze the zucchini, mix the batter, cover the bowl, and refrigerate. Stir once before frying, and add a tiny splash of water if it thickened overnight.
My fritters fell apart in the pan, what happened?
Too much moisture in the batter is usually the culprit. Squeeze the zucchini even harder next time and make sure you used the full half cup of flour. The mixture should hold its shape on the spoon.
Can I bake these instead of frying?
Yes, though they won’t have the same crisp crust. Drop spoonfuls onto a greased baking sheet and bake at 400°F (200°C) for 12 to 15 minutes per side, flipping once halfway through.
What if I only have dried dill?
Use 2 teaspoons dried dill in place of the fresh. The flavor will be milder and the batter won’t get the same bright green flecks, but the fritters still taste good. Fresh dill is worth grabbing if you can.
Greek Zucchini Fritters Recipe
Ingredients
Method
- Grate zucchini and toss with salt in a colander. Let rest 10 minutes, then squeeze out as much liquid as possible.
- In a large bowl, combine zucchini, feta, scallions, dill, eggs, flour, and baking powder. Stir until evenly mixed.
- Heat a generous slick of olive oil in a skillet over medium heat. Drop spoonfuls of batter into the pan, flatten slightly, and fry until golden, about 3 to 4 minutes per side. Work in batches, adding oil as needed.
- Drain briefly on paper towels, then transfer to a platter. Serve immediately with Greek yogurt and lemon wedges.
