My easy homemade zucchini fritters are the ultimate way to use up an abundance of zucchini this summer! Crispy on the outside and tender on the inside, they’re packed with feta, pine nuts, fresh herbs, and lemon zest. Served with a tangy garlic Greek yogurt sauce, they make for a delicious appetizer, side dish or vegetarian main course.
What are zucchini fritters? They’re essentially little zucchini pancakes made by combining shredded zucchini with flour, eggs, and various seasonings and mix-ins. The zucchini provides moisture while the flour and eggs help bind everything together. They’re seriously irresistible, especially with that creamy sauce!
If you love this recipe, be sure to check out all of our easy side dishes, or try grilled corn salad, fried stuffed squash blossoms, or pan-fried sweet potato fritters next!
Ingredients
- Zucchini aka summer’s favorite produce! You’ll need about 4 coarsely grated zucchini to yield 6 servings.
- All-purpose flour, to help bind the fritters. If the fritters are falling apart a bit as you cook the first batch, you can also lightly coat them in a bit more flour to create a crispy coating and help them hold their shape.
- Eggs: These help bind the fritters and provide structure.
- Feta cheese: If you don’t have feta, consider goat cheese (which would be tangier), Parmesan, cotija or queso fresco.
- Pine nuts: Toasted pine nuts add crunch, nuttiness, and are just one of my al-time favorite ingredients!
- Fresh herbs and aromatics: Scallions, dill, mint, and lemon zest add bright, fresh flavor to the zucchini fritters.
- Kosher salt and black pepper
- Neutral oil, such as grapeseed oil, vegetable oil, canola oil, or avocado oil.
- Yogurt sauce: The creamy yogurt sauce is made of Greek yogurt (or sour cream), feta cheese, lemon juice, olive oil, dill (or mint) garlic, salt, and pepper. If you happen to have confit garlic on hand, stir in some of that!!
Ingredient Substitutions
- To make dairy-free, simply omit the feta cheese.
- If you have other fresh herbs on hand, add them! These would be fantastic with basil, cilantro, parsley, or tarragon. Fritters, in general, are a great way to use up and incorporate leftovers (and eliminating waste!).
- Feel free to use yellow squash in place of or in addition to the zucchini. It will also need to be drained and squeezed of excess moisture before cooking.
- Nuts: You can leave the pine nuts out entirely or switch them up with other nuts. You may want to chop finely if you use a larger nut, such as a walnut or pecan.
Quick and Easy Directions
Full quantities and instructions can be found in the recipe card below.
- Drain the Zucchini: Toss grated zucchini with salt, then drain for 20-30 minutes. This helps remove excess moisture.
- Make the Yogurt Sauce: Whisk together the yogurt sauce ingredients and refrigerate until needed.
- Squeeze Out Excess Liquid: After draining, squeeze the zucchini of any remaining liquid using a towel or cheesecloth.
- Make the Fritter Mixture: Combine the drained zucchini, flour, feta cheese, pine nuts, scallions, egg, dill, mint, and lemon zest, then stir to thoroughly mix.
- Cook the Fritters: You can either deep fry or pan fry the fritters. Deep frying yields the crispiest results, but pan-frying is typically my preference. Cook for 1-2 minutes per side until golden brown.
- Garnish and Serve: Transfer cooked fritters to a platter and serve warm with a dollop of yogurt sauce, chopped fresh herbs, and lemon wedges!
Bake The Fritters Instead
If you like, you can bake at 400°F for 15-20 minutes, flipping halfway through. However, frying will give you the crispiest texture.
Ari’s Best Tips!
- You really have to drain and squeeze the grated zucchini! This prevents the fritters from becoming soggy and falling apart.
- Use your hands to thoroughly combine the fritter mixture but don’t overmix.
- Be sure to fry the fitters in neutral oil, which has a higher smoke point than olive oil (which can burn easily).
- Let the oil return to temperature between batches to prevent soggy fritters.
- Serve the fritters hot from the pan/fryer for the crunchiest texture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The zucchini fritters can be fried up to 2 days in advance. Allow to cool completely on a wire rack (to keep them crisp and prevent them from turning soggy!), then store airtight in the fridge. Reheat on a baking sheet in a 350°F oven until hot.
- Leftovers and storage: Refrigerate leftover fritters for 3-4 days. Rewarm in a 350°F oven or toaster oven until hot. The garlic sauce can be stored separately for 5 days.
- To freeze: Allow the fritters to cool completely, then place in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Serving Suggestions
Zucchini fritters make a fantastic side dish or light main course. I love to serve them alongside a lamb dish like roasted rosemary lamb chops with a classic Greek salad or roasted lemon oregano potatoes. They also go perfectly with grilled chicken dishes like my grilled spatchcock chicken.
They’re fantastic with a cool, creamy sauce for dolloping on top. Either my garlicky Greek yogurt sauce or homemade tzatziki would be great! Alternatively, you could serve with a side of marinara sauce for a different taste!
So remember, when you have an abundance of zucchini in your garden this summer, this is the recipe you should save to use them up!
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Zucchini Fritters with Feta & Pine Nuts
My Zucchini Fritters with Feta & Pine Nuts are surprisingly easy to make, require minimal ingredients, and make a perfect summer appetizer, light lunch, or side dish. These fluffy, golden fritters are packed with savory zucchini, salty feta cheese, and lots of fresh herbs. They're pan-fried until crispy and have a delightful crunch from pine nuts. Be sure to serve them with my easy garlicky Greek yogurt sauce!
Servings: 6 servings
Calories: 446kcal
Equipment
Kitchen towel
Large pan or pot with deep sides
Paper towels
Ingredients
For the yogurt sauce
- ½ cup Greek yogurt or sour cream
- ¼ cup feta cheese
- ½ medium lemon, juiced, about 2 Tbsp
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh dill or mint, finely chopped
- 1 clove garlic, grated
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the zucchini fritters
- 4 medium zucchini, coarselygrated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup all-purpose flour
- 8 oz feta cheese
- ¼ cup pine nuts, toasted
- 2 scallions, thinly sliced
- 1 large egg
- ¼ cup fresh dill, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 2 tsp fresh lemon zest, from 1 medium lemon (cut the lemon into wedges for serving)
- Neutral oil, for frying
- Flaky sea salt, for serving
Instructions
- Drain the zucchini. Place the grated zucchini in a colander set over a large bowl. Season with 1 tsp Kosher salt, then use your hands to toss well. Place a plate or a sheet of plastic wrap over the zucchini, then weigh it down with something heavy – canned food works great! Allow this to sit for 20-30 minutes.
- Make the yogurt sauce. In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup feta cheese, 2 Tbsp fresh lemon juice, 2 Tbsp extra virgin olive oil, 2 Tbsp chopped dill or mint, 1 grated clove of garlic, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir well, then taste and adjust seasoning. Refrigerate until needed.
- Squeeze out excess water. Place the zucchini in a large kitchen towel, then squeeze out as much excess liquid as you can. Transfer to a large bowl.
- Make the fritter mixture. To the zucchini, add ½ cup all-purpose flour, 8oz feta cheese, ¼ cup toasted pine nuts, 2 thinly sliced scallions, 1 large egg, ¼ cup chopped dill, 2 Tbsp chopped mint, and 2 tsp lemon zest. Use your hands or a spatula to thoroughly mix, trying to leave some larger pieces of feta.
- Cook the zucchini fritters. You can either deep fry or pan fry the fritters, whichever you prefer. Deep frying will yield crispier overall results, but both are delicious. To deep fry: Add enough neutral oil over medium-high heat to come up the pan about 2 inches. The oil should register 375F. Shape the zucchini mixture into 2-inch long oblong fritters then, working in batches, carefully lower the fritters into the hot oil. Fry for 1-2 minutes, or until golden brown on all sides. Use tongs to flip them over as needed to ensure even browning. Immediately transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters.
- To pan-fry: Heat enough neutral oil over medium-high heat to come up the pan about ½-inch. Shape the zucchini mixture into 2-inch rounds that are about ¼-½-inch thick. When the oil is hot, carefully add a few of the fritters into the oil. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters, adding a bit more oil, if needed, in between batches. Be sure to let the oil heat up before adding more fritters or you’ll end up with greasy zucchini fritters.
- Garnish, then serve! Transfer the fritters to a platter or bowl, then serve with the yogurt sauce, a sprinkle of fresh dill or mint, and lemon wedges. Enjoy!
Notes
- To make-ahead: The zucchini fritters can be fried up to 2 days in advance. Allow to cool completely on a wire rack (to keep them crisp and prevent them from turning soggy!), then store airtight in the fridge. Reheat on a baking sheet in a 350°F oven until hot.
- Leftovers and storage: Refrigerate leftover fritters for 3-4 days. Rewarm in a 350°F oven or toaster oven until hot. The garlic sauce can be stored separately for 5 days.
- To freeze: Allow the fritters to cool completely, then place in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- The zucchini must be drained of excess liquid, do not skip! The mixture needs to hold together when pressed in your hand or it will fall apart in the oil. Removing water helps with this. You can add additional flour as needed, but ½ cup should be enough.
Nutrition
Calories: 446kcal | Carbohydrates: 17g | Protein: 13g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1115mg | Potassium: 502mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 32mg | Calcium: 280mg | Iron: 2mg
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Photography by: Alana of Your Home Made Healthy.
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