Zucchini & Dill Fritters

When zucchini is in season and fresh herbs abound, there’s nothing quite like the simple pleasure of zucchini and dill fritters. Crispy on the outside, tender on the inside, and infused with the bright, herbaceous note of dill, these little golden patties turn humble produce into a satisfying treat. Whether served as a light lunch, appetizer, or side dish, they’re quick to prepare, brilliantly versatile, and guaranteed to turn any zucchini haul into something irresistible.

Servings: 8–10 small fritters
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 2 medium zucchinis (about 300–350 g when grated and drained)

• 1 large egg

• 3 tbsp flour (or almond flour, rice flour, or chickpea flour for a gluten-free option)

• 2 tbsp fresh dill, finely chopped

• Salt and freshly ground black pepper, to taste

• Olive oil, for cooking

Equipment 

• Cast Iron Skillet or Nonstick Frying Pan

Instructions

1. Prepare the zucchini:

   • Grate the zucchini using a box grater or food processor.

   • Place the grated zucchini in a clean kitchen towel, wrap it up, and squeeze firmly to remove as much liquid as possible. This step is essential to prevent soggy fritters.

2. Make the batter:

   • In a bowl, combine the grated zucchini, egg, flour, and dill.

   • Season with salt and pepper. Mix until the ingredients just come together.

3. Shape the fritters:

   • Scoop about 2 tablespoons of the mixture and form into small patties.

   • Place them on a plate until ready to cook.

4. Cooking methods (all at ~170°C):

   • Sautéing: Heat 1–2 tablespoons of olive oil in a nonstick or cast iron skillet. Add fritters and cook over medium heat for 2–3 minutes per side, until golden brown. This gives a lighter, less oily result.

   • Shallow frying: Pour enough oil into a pan so it comes about halfway up the sides of the fritters. Fry for 2–3 minutes per side, until crisp and golden. Drain on paper towels.

   • Deep frying: Heat oil in a deep pan or fryer to 170°C. Fry fritters in small batches for 2–3 minutes, turning once, until evenly golden. Drain on paper towels.

5. Serve:

   • Transfer cooked fritters to a serving plate.

   • Serve warm with Greek yogurt or tzatziki.

Tips

• The more water you squeeze out of the zucchini, the crispier the fritters will be.

• For richer flavor, fold in a little crumbled feta or grated cheese.

• To reheat, place fritters in the oven at 180°C for 5–7 minutes.