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Zucchini Fritters

These zucchini fritters are a great way to use up a bumper crop and go great with tzatziki, zhug and hummus.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: fritters, zucchini
Servings: 12 fritters
Author: Wheeler Cowperthwaite


  • 2 lbs zucchini
  • 1 1/2 tsp salt
  • 2 eggs beaten
  • 1/2 to 1 medium onion
  • 4 tbsp minced fresh dill
  • 1/2 cup Feta cheese
  • 2 garlic cloves finely minced
  • 1/4 tsp pepper
  • 1/3 cup flour
  • 1 tsp baking powder
  • oil as needed for pan frying


  • Shred the zucchini through the large holes of a grater. Transfer to a strainer on top of a bowl and toss with the salt and let sit for 10-30 minutes.
  • Wring out the zucchini shreds, either by hand or by putting handfuls into the center of a clean dishtowel and twisting the towel. Try to get out as much water as possible.
  • Finely mince the onion or shred it with the grater. Mince the fresh dill and the garlic.
  • Beat the eggs in a large bowl.
  • Heat a large skillet on medium heat and add a little bit of oil.
  • Mix in the zucchini, the feta cheese, the onions or scallions, the dill, the garlic and the pepper. Mix.
  • Sprinkle and mix in the baking powder and flour until well combined.
  • Drop large spoonfuls of the batter onto the skillet, but do not crowd them together. Lightly press down on the fritters with the back of a spoon.
  • Turn when golden brown, about three minutes. After the other side is golden brown, remove to a plate and serve with tzatziki and hummus.