Best 4 Zucchini Fritters With Feta And Dill Recipes

Zucchini fritters are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are made with grated zucchini, flour, eggs, and seasonings, and then fried until golden brown. This recipe includes three variations of zucchini fritters: classic zucchini fritters, zucchini fritters with feta and dill, and zucchini fritters with corn and black beans. All three recipes are easy to follow and can be made in under 30 minutes. The classic zucchini fritters are a great way to use up leftover zucchini, and the feta and dill and corn and black bean variations add extra flavor and texture. Serve the fritters with your favorite dipping sauce, such as tzatziki sauce, sour cream, or salsa. No matter how you choose to serve them, zucchini fritters are sure to be a hit!

Here are our top 4 tried and tested recipes!

CRISPY LIGHT ZUCCHINI FRITTERS!

Crispy Light Zucchini Fritters! image

How to make light and crispy Zucchini Fritters! An easy recipe with fresh dill, feta and tzatziki sauce. A Greek spin on our favorite fritters!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Appetizer

Time 40m

Number Of Ingredients 11

Ingredients

1 1/2 lbs zucchini (about 4 medium zucchini)
1 tsp salt
1/2 cup chopped scallions
1/2 cup chopped fresh dill (or sub half with Italian parsley)
1/2 cup crumbled feta ( or sub another grated cheese- jack, mozzarella, cheddar)
1 large egg
1/2 cup all-purpose flour (or GF flour)
1/2 tsp baking powder
1/4 tsp fresh nutmeg
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2 tablespoons olive oil

Steps:

Using a hand grater or food processor, with grater attachment, grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)
In the meantime, prep the other ingredients and make the optional Tzatziki Sauce.
After 15 minutes, 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. Pat dry with a few paper towels. You really want to get these fairly dry.
Preheat oven to 350F
Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well. In a separate bowl mix flour and baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
In a heavy bottom skillet, heat 1-2 T olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.
Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
Serve with a dollop of Tzatziki Sauce and dill sprig.

Nutrition Facts : ServingSize 3 fritters, Calories 191 calories, Sugar 1.2 g, Sodium 774.9 mg, Fat 12.5 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0.8 g, Protein 6.3 g, Cholesterol 63.2 mg

ZUCCHINI FRITTERS WITH FETA AND DILL

Zucchini Fritters with Feta and Dill image

These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories Appetizers

Yield 12 Fritters

Number Of Ingredients 12

Ingredients

1 pound zucchini (about 2 medium), trimmed
1 teaspoon salt
2 large eggs
2 scallions, minced
2 tablespoons minced fresh dill
½ cup crumbled feta cheese
1 medium garlic clove, minced or pressed through a garlic press
¼ teaspoon black pepper
¼ cup all-purpose flour (or cornstarch)
½ teaspoon baking powder
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving

Steps:

Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg

ZUCCHINI FRITTERS WITH FETA AND DILL RECIPE

Zucchini Fritters with Feta and Dill Recipe image

Zucchini fritters with feta, dill, and scallions are a new way to enjoy this summer staple. Serve them as a side dish or as a healthy appetizer.

Provided by Tracy Boyd

Categories Pan-Fry & Skillet

Time 23m

Yield 12

Number Of Ingredients 12

Ingredients

1 lb (about 2 medium), trimmed zucchini
1 tsp salt
2 large eggs
2 minced Scallions
2 tbsp minced fresh dill
½ cup crumbled feta cheese
1 medium minced or pressed through a garlic press garlic clove
¼ tsp black pepper
¼ cup or cornstarch all purpose flour
½ tsp baking powder
3 tbsp plus more if necessary olive oil
for serving Lemon Wedges

Steps:

Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition Facts : Carbohydrate 4.49g, Cholesterol 36.56mg, Fat 5.67g, Fiber 0.73g, Protein 2.81g, SaturatedFat 1.70g, ServingSize 12.00, Sodium 159.19mg, Sugar 0.00, UnsaturatedFat 3.07g

ZUCCHINI KEFTEDES WITH FETA AND DILL

Zucchini Keftedes with Feta and Dill image

Provided by Michael Symon

Categories Appetizer Fry Easter Vegetarian Low Cal Feta Zucchini Spring Party Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Ingredients

1 1/3 pounds medium zucchini, trimmed
1 teaspoon coarse kosher salt
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon finely grated lemon peel
1 cup panko (japanese breadcrumbs)
1 large egg, beaten to blend
1 cup coarsely crumbled feta cheese
Canola oil (for frying)
Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
Additional chopped fresh dill (for garnish)
Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

Steps:

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Tips:

Use a large box grater to quickly and easily grate the zucchini.
Squeeze the grated zucchini well to remove excess moisture. This will help the fritters to be crispy.
Be careful not to overmix the batter. Overmixing will make the fritters tough.
Heat the oil over medium-high heat. This will help the fritters to cook evenly.
Cook the fritters in batches so that they don't overcrowd the pan. Overcrowding will make the fritters soggy.
Serve the fritters hot with your favorite dipping sauce.

Conclusion:

Zucchini fritters with feta and dill are a delicious and easy-to-make appetizer or side dish. They are perfect for using up fresh zucchini from your garden. The fritters are crispy on the outside and soft and fluffy on the inside. The feta and dill add a savory and tangy flavor. These fritters are sure to be a hit with your family and friends.