:max_bytes(150000):strip_icc()/2025060925-GreekFritters_Melati_Citrawireja14-SEA-92ac0d86d55c4bd083c67091e03d7d4d.jpg?w=1024&resize=1024,1024&ssl=1 "The Crispy, Cheesy Zucchini Fritters I Make Every Summer")
Why It Works
- Salting and draining the grated zucchini removes excess moisture and prevents the fritters from becoming soggy.
- Feta gives the pancakes a touch of salinity and tang.
While some gardeners dread the onslaught of zucchini that arrives every summer—our senior culinary editor, Leah, describes harvesting her zucchini as a “game of wack-a-mole”—I look forward to it with glee. I stew zucchini, incorporate the gourd into pasta, and make loaves and loaves of zucchini bread. I slice zucchini for salads, add it to lasagna, and bake slices of it into crisp fries. When I want an easy snack or appetizer, I make these Greek zucchini fritters, which are especially delicious served with tzatziki.
Serious Eats / Melati Citrawireja
The recipe for these fritters comes from former Serious Eats editor Carrie Vasio Mullins, who first published it on the site in 2011. Over the years, these fritters have become a summertime staple in my kitchen; they are almost always the first thing I make when zucchini pops up at our farmers market. Fresh dill brings a herbaceous kick, a touch of ground nutmeg adds a hint of warmth, and crumbled feta gives the fritters a wonderfully salty, tangy flavor. Though there are many fantastic ways to cook with zucchini, this remains one of my favorite methods. If you find yourself with more zucchini than you know what to do with, start here.
April 2011
This recipe was developed by Carrie Vasio Mullins; the headnote was written by Genevieve Yam.
The Crispy, Cheesy Zucchini Fritters I Make Every Summer
Cook Mode
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For Fritters:
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3 cups packed grated zucchini (13 1/4 ounces; 375 g), see notes
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1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
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6 tablespoons dill (about 1 ounce; 28 g), chopped
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8 scallions (5 3/4 ounces; 163 g), white and pale green parts finely chopped
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1/2 teaspoon ground nutmeg
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1 1/2 cups crumbled feta (6 ounces; 170 g)
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4 large eggs, lightly beaten
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1 cup all-purpose flour (4 1/2 ounces; 128 g), plus more as needed
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Freshly ground black pepper
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1/4 cup (60 ml) extra-virgin olive oil
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Tzatziki, homemade or store-bought, for serving
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For the Fritters: Place zucchini in a colander set over a sink or large bowl, sprinkle with salt, and let sit for at least 30 minutes and up to an hour. Using a flexible spatula, press zucchini against the sides of the colander to extract liquid. Wrap vegetables in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid.
Serious Eats / Melati Citrawireja
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Place drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Toss to combine. Add eggs, stirring to combine. Add flour and, using a flexible spatula, fold to incorporate. If dough is too wet to form a patty, add flour, 1 tablespoon at a time, until dough can be shaped into a patty. Using your hands, form dough into patties about 3 to 4-inches in diameter.
Serious Eats / Melati Citrawireja
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In a large cast iron, carbon steel, or stainless steel skillet, heat olive oil over medium-high heat until shimmering. Working in batches if necessary, place patties into skillet, spaced 1/2 to 1inch apart. Cook until golden brown on one side, about 3 minutes. Carefully flip pancakes and cook until bottoms are golden brown, about 2 minutes more. Repeat with remaining patties. Serve with tzatziki.
Serious Eats / Melati Citrawireja
Special Equipment
Colander; flexible spatula; clean kitchen towel or cheesecloth; cast iron, carbon steel, or stainless steel skillet
Notes
Zucchini can be grated using the large holes of a box grater or shredded in a food processor fitted with a grating disc.
Make-Ahead and Storage
Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in an oven, air fryer, or microwave until warmed through.
To freeze cooked fritters, arrange them in a single layer on a parchment-lined sheet tray. When frozen, transfer to a zip-top bag. Fritters can be reheated from frozen in a 350°F (175°C) oven or air fryer until warmed through.
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