This post may contain affiliate links. Please read our disclosure policy
Craving a savory snack that’s both healthy and delicious? These zucchini fritters with spinach, feta, and dill are the answer. Packed with fresh ingredients and a crispy exterior, these fritters are perfect for a light meal, snack, or appetizer. With the addition of feta cheese, fresh dill, and a hint of garlic, each bite is bursting with flavor. Whether you’re looking to use up some extra zucchinis or simply want something tasty and nutritious, these fritters are sure to become a household favorite.
Why You’ll Love These Zucchini Fritters
If you love zucchini and are looking for new ways to enjoy it, these fritters are an absolute must-try. The blend of tender zucchini, vibrant spinach, and creamy feta cheese creates a perfect harmony of flavors. What’s more, they’re quick and easy to make, and you don’t need any fancy ingredients to prepare them. Whether served as a side dish, snack, or even a light lunch, these fritters are versatile and perfect for any occasion.
Zucchini Fritters Recipe Ingredients
- Zucchini: Make sure to squeeze out all excess moisture after grating the zucchini. This will help the fritters crisp up perfectly and prevent them from becoming soggy.
- Spinach: You can use either baby spinach or regular spinach. If you use regular spinach, be sure to chop it finely.
- Feta Cheese: The creamy and salty flavor of feta adds a lot of character to these fritters. If you don’t have feta, you can swap it with goat cheese or any other cheese of your choice for a different flavor profile.
- Eggs: Eggs bind the fritter mixture together, so don’t skip this ingredient! You can also try using egg substitutes if you’re looking for a vegan option.
- Flour: All-purpose flour works best here, but you can substitute it with a gluten-free flour blend if you need a gluten-free version of these fritters.
- Garlic: Fresh garlic enhances the flavor of the fritters, but if you’re in a pinch, garlic powder will work too.
How to Make Zucchini Fritters
Prep the Zucchini
- The first step in making zucchini fritters is prepping the zucchini. Start by washing the zucchinis and trimming the ends. Grate them using the large holes of a box grater or a food processor. Once grated, transfer the zucchini into a large mixing bowl. Sprinkle with about 1 teaspoon of salt, which will help draw out the moisture from the zucchini. Let it sit for 10 minutes. This will make it easier to squeeze out excess water, which is essential for achieving crispy fritters.
Remove Excess Moisture
- After 10 minutes, it’s time to get rid of the moisture. This is one of the most important steps when making zucchini fritters. Using your hands, squeeze the grated zucchini over the sink to remove as much liquid as possible. For best results, use a cheesecloth or a clean kitchen towel to help with this process. There’s usually more water than you’d expect, so make sure to get as much out as possible. Once drained, transfer the zucchini back to the bowl.
Make the Fritter Batter
- Now it’s time to make the fritter batter. Add the finely chopped spinach, crumbled feta, eggs, flour, fresh dill, minced garlic, baking powder, salt, and freshly ground black pepper to the bowl with the zucchini. Mix everything together until well combined. The batter should be thick enough to hold its shape when spooned into the pan but not too stiff.
Cook the Fritters
- Heat about 2 tablespoons of olive oil in a large non-stick or cast iron skillet over medium heat. Once the oil is hot, spoon the batter into the pan using a heaping tablespoon for each fritter. Gently flatten the tops with the back of the spoon to form small patties. It’s important not to overcrowd the pan to ensure the fritters cook evenly and get that perfect crispy texture.
Fry Until Golden
- Cook the fritters for 3-5 minutes on each side, or until they turn golden brown and crispy. If they’re browning too quickly, lower the heat slightly to avoid burning. You want them to be perfectly crispy on the outside while staying soft and flavorful on the inside.
Serve and Enjoy
- Once the fritters are golden and crisp, transfer them to a plate lined with paper towels to absorb any excess oil. Serve them warm with a dollop of sour cream or Tzatziki on the side. They’re also delicious the next day, so if you have any leftovers, they make a great snack or addition to lunch!
Tips for the Best Zucchini Fritters
- Don’t skip the moisture removal step: It’s crucial to remove as much water from the zucchini as possible to prevent soggy fritters. The drier the zucchini, the crispier the fritters.
- Customize your fritters: Feel free to experiment with other ingredients. You can add herbs like parsley or thyme, or even swap the feta for another cheese like goat cheese or parmesan.
- Make it dairy-free: If you need a dairy-free version, swap the feta for a plant-based cheese or skip it entirely.
- Make ahead: These fritters can be made ahead of time and stored in the fridge for up to 2 days. Just reheat them in a hot skillet to crisp them back up.
Serving Suggestions
These zucchini fritters are super versatile and pair beautifully with a variety of sides to make a light lunch or a satisfying dinner. Here are some of my favorite ways to serve them — all of which you can find right here on the blog:
- Tzatziki – A cool, garlicky yogurt dip that complements the crispy fritters perfectly. Creamy, tangy, and refreshing!
- Persian Shirazi Salad – Fresh, zesty, and full of crunch. This cucumber-tomato-onion salad adds a lovely contrast.
- Smashed Cucumber Salad – A quick and fun side dish that’s juicy, garlicky, and a little spicy. Super refreshing next to the fritters.
- Cucumber and Avocado Salad – Creamy meets crisp in this beautifully simple salad. It’s light, nourishing, and deliciously green.
FAQ: Zucchini Fritters
Why are my zucchini fritters soggy?
Soggy zucchini fritters are usually the result of excess moisture in the zucchini. Zucchini contains a lot of water, so it’s essential to squeeze out as much liquid as possible after grating it. Be sure to let the zucchini sit with salt for about 10 minutes, and then press it out using your hands, a clean kitchen towel, or cheesecloth. If the batter is too wet, the fritters won’t crisp up properly in the pan. Another tip is to make sure your pan is hot and that you’re not overcrowding the fritters, as this can also prevent them from getting crispy.
What’s the best way to serve zucchini fritters?
Zucchini fritters are best served warm with a dipping sauce on the side. Greek yogurt, sour cream, or a simple tzatziki sauce complement the fritters perfectly. You can also pair them with a side salad for a light meal or snack.
How can I make these fritters without eggs?
Thanks so much for stopping by Essen Paradies!
If you give these Zucchini Fritters with Spinach, Feta, and Dill a try (or any other recipe from my blog), I’d love to hear how it went! 💬 Feel free to drop a comment and leave a ⭐️⭐️⭐️⭐️⭐️ rating — it really makes my day and helps more people discover these delicious, feel-good recipes. Happy cooking, and enjoy every golden, crispy bite! 💛
Crispy Zucchini Fritters
Ingredients
- 2 medium zucchinis grated
- 2 handfuls fresh baby spinach finely chopped
- 120 g feta cheese crumbled
- 2 tbsp fresh dill chopped
- 3 large eggs
- 3 garlic cloves minced
- 70 g all-purpose flour
- ½ tsp baking powder
- Salt and freshly ground black pepper to taste
- Olive oil for frying
Instructions
- Prep the zucchini: Wash and trim the ends off the zucchinis. Grate using the large holes of a box grater or a food processor grater attachment. Place the grated zucchini into a large mixing bowl, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out the moisture.
- Remove excess moisture: After 10 minutes, squeeze the zucchini firmly in your hands over the sink to remove as much liquid as possible. For best results, use a cheesecloth or a clean kitchen towel—there’s more water than you’d think! Transfer the well-drained zucchini back to the bowl.
- Mix the batter: Add the chopped spinach, crumbled feta, eggs, flour, dill, minced garlic, baking powder, salt, and pepper to the zucchini. Mix everything together until well combined.
- Cook the fritters: Heat about 3 tablespoons of olive oil in a large non-stick or cast iron skillet over medium heat. Once the oil is hot, spoon the batter into the pan using a heaping tablespoon for each fritter. Gently flatten the tops to form small patties.
- Fry until golden: Cook the fritters for 3–5 minutes per side, or until golden brown and crisp. If they’re browning too quickly, reduce the heat slightly to avoid burning.
- Serve: Serve warm, ideally with a dollop of sour cream, Greek yogurt or Tzatziki on the side. They’re just as delicious the next day—if you have any left!
