Zucchini Fritters with Feta, Red Onion, & Dill

Crispy on the outside, tender on the inside, and bursting with fresh summer flavor — these Zucchini Fritters with Feta, Red Onion, and Dill are a total game-changer. They’re the perfect balance of savory and light, with that irresistible golden crunch giving way to a moist, herby center. Whether you serve them as an appetizer, a side, or even a light lunch, they’re guaranteed to impress.

Behind the Recipe

This recipe was born out of a summer garden overflow — you know that moment when you suddenly have more zucchini than you know what to do with. Instead of the usual bread or soup, I wanted something snackable and crisp. Adding feta brought in a lovely salty tang, while red onion and dill made the flavors pop. After a few tweaks, these fritters became a family favorite, disappearing faster than I could fry them.

Recipe Origin or Trivia

Zucchini fritters, or “kolokithokeftedes” as they’re known in Mediterranean cuisine, have roots in Greek and Middle Eastern cooking. They’re often paired with yogurt sauces and served at meze tables. The mix of feta and dill is a nod to those flavors, but this version keeps things simple and adaptable — no special ingredients required, just fresh produce and pantry staples.

Why You’ll Love Zucchini Fritters with Feta, Red Onion, & Dill

These fritters check every box for flavor, texture, and ease. Here’s why you’ll be making them on repeat:

Versatile: Perfect as an appetizer, side dish, or even breakfast topped with a fried egg.

Budget-Friendly: Made with everyday ingredients you probably already have.

Quick and Easy: Simple prep and fast frying — ready in under 30 minutes.

Customizable: Swap herbs, cheeses, or add a spicy twist with chili flakes.

Crowd-Pleasing: Everyone loves crispy fritters, even the veggie skeptics.

Make-Ahead Friendly: The batter can chill until you’re ready to fry.

Great for Leftovers: Reheat in the oven and they’re as crisp as day one.

Chef’s Pro Tips for Perfect Results

Getting the perfect fritter takes a little know-how. Here’s what makes them just right:

• Squeeze out every bit of water from the grated zucchini — it’s key for crispy edges.
• Use fresh dill for the best aroma and brightness.
• Don’t overcrowd the pan — give each fritter room to brown evenly.
• Fry over medium heat so the centers cook through without burning the outside.
• Drain on paper towels to keep that crisp texture.

Kitchen Tools You’ll Need

You don’t need anything fancy — just the basics to make magic happen:

Box grater: For shredding the zucchini.
Cheesecloth or clean towel: To wring out the water from zucchini.
Mixing bowls: To combine the batter.
Whisk and spatula: For mixing and folding ingredients gently.
Nonstick skillet or frying pan: To fry the fritters evenly.
Slotted spoon or spatula: For flipping and removing from oil.
Paper towels: To absorb excess oil after frying.

Ingredients in Zucchini Fritters with Feta, Red Onion, & Dill

Each ingredient works together to create a perfectly crisp, flavorful fritter. Here’s what you’ll need:

1. Zucchini: 4 medium, grated and well wrung out — the base that keeps fritters tender and moist.
2. Panko Crumbs: 2/3 cup, for light, airy texture and crispness.
3. Eggs: 2 large, to bind everything together.
4. Baking Powder: 1 teaspoon, adds a bit of lift and fluff.
5. Red Onion: 1/2 cup, finely diced, for sweetness and bite.
6. Flour: 1 cup, gives structure and helps the fritters hold shape.
7. Feta Cheese: 1/2 cup, crumbled or shredded, for a creamy, salty tang.
8. Dill: 2–3 teaspoons dried or about 1.5 tablespoons fresh, for fresh, herby aroma.
9. Onion Powder: 1/2 teaspoon, deepens the savory flavor.
10. Salt and Pepper: To taste, enhancing all the flavors.
11. Olive Oil or Avocado Oil: For frying, gives a rich, golden finish.

Ingredient Substitutions

Missing something? No problem — these swaps work beautifully:

Feta cheese: Try goat cheese or ricotta salata for a similar texture.
Dill: Use parsley, basil, or chives for a milder flavor.
Panko crumbs: Regular breadcrumbs work fine.
Olive oil: Canola or sunflower oil are good neutral alternatives.
Red onion: Use scallions or shallots if preferred.

Ingredient Spotlight

Zucchini: The star of the show — light, mild, and perfect for soaking up flavor while adding moisture.

Feta Cheese: Adds a salty, creamy punch that balances the zucchini’s freshness and makes every bite rich.

Instructions for Making Zucchini Fritters with Feta, Red Onion, & Dill

Now let’s get to the fun part — sizzling golden fritters coming right up!

1. Preheat Your Equipment:
   Heat a nonstick skillet over medium heat and add enough oil to lightly coat the bottom.
2. Combine Ingredients:
   In a large bowl, whisk eggs and baking powder together. Stir in flour, onion powder, salt, pepper, and panko crumbs.
3. Prepare Your Cooking Vessel:
   Add the grated, squeezed zucchini to the bowl along with feta, dill, and red onion. Mix gently until evenly combined.
4. Assemble the Dish:
   Form small patties using about 2 tablespoons of mixture per fritter. Press gently to flatten.
5. Cook to Perfection:
   Place fritters in the hot skillet and fry for about 3–4 minutes per side until golden brown and crisp.
6. Finishing Touches:
   Remove fritters and drain on paper towels. Sprinkle with a bit more salt or feta if desired.
7. Serve and Enjoy:
   Serve warm with a dollop of Greek yogurt, tzatziki, or sour cream and a sprinkle of fresh dill.

Texture & Flavor Secrets

The secret to these fritters is the balance of crisp and soft. The outside crackles with golden panko and flour, while the inside stays moist and tender with zucchini and feta. The dill and onion give a fresh herby lift, and every bite feels rich without being heavy.

Cooking Tips & Tricks

Here’s how to take your fritters from good to unforgettable:

• Let the batter rest 5 minutes before frying — it helps the crumbs absorb moisture.
• Don’t overmix or the fritters may become dense.
• If the mixture feels too wet, add a little extra flour or panko.
• Keep finished fritters warm in the oven at 200°F while you cook the rest.

What to Avoid

Avoid these common pitfalls for the best results:

• Don’t skip draining the zucchini — extra water makes soggy fritters.
• Avoid high heat — the outside will burn before the inside cooks.
• Don’t overcrowd the pan — you’ll lose that crispness.
• Don’t skip seasoning — a pinch more salt brings the flavors alive.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can make the fritter mixture ahead and store it in the fridge for up to 6 hours before frying. Cooked fritters can be refrigerated for 2 days or frozen for up to 1 month. Reheat in the oven at 375°F until crisp again — they’ll taste freshly made.

How to Serve Zucchini Fritters with Feta, Red Onion, & Dill

Serve them warm with Greek yogurt or tzatziki sauce, or pile them on a plate with poached eggs and a green salad for brunch. They also pair beautifully with grilled meats or roasted veggies.

Creative Leftover Transformations

Turn leftover fritters into something new:

• Sandwich between pita bread with hummus and veggies.
• Crumble over a salad as a crispy topping.
• Reheat and top with a fried egg for a quick breakfast.

Additional Tips

• Sprinkle a little lemon zest on top before serving for a bright finish.
• Add a pinch of chili flakes for subtle heat.
• Use fresh herbs to enhance aroma and flavor — dried works, but fresh dill shines here.

Make It a Showstopper

Serve your fritters stacked high on a platter, drizzled with yogurt and sprinkled with extra feta and dill. Add a few lemon wedges on the side for color and freshness. It’s simple, rustic, and absolutely beautiful.

Variations to Try

• Spicy Kick: Add minced jalapeño or chili flakes to the batter.
• Cheesy Twist: Mix in parmesan or mozzarella with the feta.
• Herb Lovers: Swap dill for basil, parsley, or mint.
• Gluten-Free: Use gluten-free flour and breadcrumbs.
• Baked Version: Bake at 400°F for 20 minutes, flipping halfway for a lighter option.

FAQ’s

Q1: How do I keep the fritters from falling apart?

Make sure your zucchini is well-drained and your mixture isn’t too wet.

Q2: Can I bake these instead of frying?

Yes, they’ll be slightly less crispy but still delicious.

Q3: What can I serve with them?

Yogurt, tzatziki, or a simple garlic aioli work perfectly.

Q4: Can I use other cheeses?

Yes, try parmesan, ricotta, or halloumi.

Q5: Can I make them vegan?

Replace the eggs with flax eggs and use vegan feta.

Q6: Can I use whole wheat flour?

Yes, though it’ll give a heartier texture.

Q7: How do I make them extra crispy?

Use plenty of oil and fry until deep golden brown.

Q8: What’s the best way to grate zucchini?

Use the coarse side of a box grater and squeeze out moisture with a towel.

Q9: Can I freeze them?

Absolutely — freeze on a tray, then store in a bag for up to a month.

Q10: How do I reheat them?

Bake in a 375°F oven for 10 minutes until hot and crisp.

Conclusion

Zucchini Fritters with Feta, Red Onion, and Dill are everything you want in a comfort food — crisp, flavorful, and full of fresh ingredients. They’re easy to make, endlessly adaptable, and perfect for any meal of the day. Trust me, once you try them, they’ll become a go-to recipe whenever zucchini season rolls around.

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