Description
These Zucchini Fritters with Feta, Red Onion, and Dill are crispy on the outside, tender inside, and full of herby flavor. Perfect as a side, snack, or light meal, they bring a burst of Mediterranean freshness to your plate.
Ingredients
Units
Scale
- 4 medium zucchini, grated and well wrung out
- 2/3 cup panko crumbs
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 cup finely diced red onion
- 1 cup flour
- 1/2 cup feta cheese, crumbled or shredded
- 2-3 teaspoons dried dill (or 1.5 tablespoons fresh dill)
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Olive oil or avocado oil, for frying
Instructions
- Grate the zucchini and squeeze out excess water using a clean towel or cheesecloth.
- In a bowl, whisk together eggs and baking powder. Add flour, onion powder, salt, pepper, and panko crumbs. Stir until combined.
- Add the grated zucchini, feta, dill, and red onion. Mix gently to combine.
- Heat a nonstick skillet over medium heat and add enough oil to coat the bottom.
- Form small patties using about 2 tablespoons of mixture per fritter and gently flatten.
- Fry each fritter for 3–4 minutes per side until golden brown and crisp.
- Transfer to paper towels to drain excess oil.
- Serve warm with Greek yogurt, tzatziki, or sour cream.
Notes
- Squeeze zucchini thoroughly to prevent soggy fritters.
- Use fresh dill for the most aromatic flavor.
- If the mixture feels too wet, add a bit more flour or panko.
- Keep cooked fritters warm in a 200°F oven while finishing the batch.
- Top with extra feta and dill before serving for a fresh finish.
Nutrition
- Serving Size: 2 fritters
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg