There’s something incredibly satisfying about biting into crispy, golden fritters that burst with fresh herbs and tangy feta. This Crispy Zucchini Fritters with Feta and Herbs Recipe is a perfect mix of texture and flavor that I can’t get enough of, especially when zucchini is in season and bursting with vibrant freshness.

A white plate is filled with about eleven round, golden-brown zucchini fritters showing a slightly crispy, textured surface with green flecks of herbs and zucchini pieces, arranged in a circular pattern. A small wooden bowl on the right side of the plate contains a creamy white dipping sauce topped with small green herb sprigs and lemon zest. Two lemon halves sit at the top left corner outside the plate, displaying bright yellow skin and pale yellow juicy interior. The plate rests on a white marbled surface with a gray and white striped cloth partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Zucchini Fritters with Feta and Herbs Recipe
Top Tip
How to Serve Crispy Zucchini Fritters with Feta and Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Fritters with Feta and Herbs Recipe

Why You'll Love This Recipe

I remember the first time I made these zucchini fritters—they instantly became a favorite for quick lunches and even elegant appetizers for friends. What makes them stand out isn’t just the crispiness but the bright herbal notes married with salty feta and a hint of lemon zest—it just feels like summer on a plate.

Ultimate Crisp Factor: Thanks to panko breadcrumbs and Parmesan in the batter, these fritters get irresistibly crunchy without being greasy or soggy.
Bold, Fresh Flavor: Fresh dill, basil, lemon zest, and diced green onions make these zucchini fritters zing with herbaceous goodness.
Simple Yet Impressive: A handful of everyday ingredients come together easily, but the result looks and tastes like you spent hours in the kitchen.
Super Versatile: Serve as a snack, side, or light main paired with your favorite sauces like garlic yogurt aioli or tzatziki.

There are eight round fritters with a crispy, golden-brown top layer dotted with green bits, likely herbs or vegetables, on a silver wire cooling rack. Each fritter has a slightly uneven, textured surface with darker brown spots indicating a crunchy outer layer. The green pieces are embedded in a pale, creamy base that shows through underneath the browned crust. The fritters are spaced apart so the wire rack grid is clearly visible, and the whole setup rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances moisture-heavy zucchini with sturdy binders like eggs and flour, while the layering of flavors and textures is what truly makes it sing. Each ingredient has a purpose—from drawing out excess water to adding crunch and bright accents.

Flat lay of two large fresh zucchinis, a small pile of coarse sea salt, two whole uncracked brown eggs, a small bunch of chopped green onions on a white ceramic plate, three whole garlic cloves beside a small white bowl of minced garlic, a small white bowl filled with chopped fresh dill, a small white bowl with chopped fresh basil leaves, a small white bowl of bright yellow lemon zest, a small white bowl of freshly grated Parmesan cheese, a small white bowl of white feta crumbles, a small white bowl with a mix of paprika and black pepper powders, a tiny pinch of cayenne pepper on the side, a small white bowl of all-purpose flour, a small white bowl of baking powder, and a small white bowl filled with panko breadcrumbs arranged neatly and symmetrically, all ingredients fresh and natural, arranged for perfect balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: The star ingredient, freshly grated and salted to remove excess moisture and help the fritters hold together.
Salt: Draws out water from the zucchini for crispier fritters and seasons the base.
Eggs: Act as a binder to hold all the ingredients together.
Green Onions: Add a mild onion flavor and fresh crunch.
Garlic: Brings savory depth that complements the herbs.
Fresh Dill: A bright, slightly anise-like herb that pairs beautifully with zucchini and feta.
Fresh Basil (optional): Adds sweet, aromatic notes if you have it on hand.
Lemon Zest: Adds a fresh citrus kick that elevates the entire fritter.
Parmesan: For nuttiness and to help dry out the batter for better crisping.
Feta (optional): Salty, creamy, and slightly tangy—makes every bite burst with flavor.
Spices (paprika, pepper, cayenne): Add mild smoky warmth and a subtle kick.
Flour and Baking Powder: The flour binds, and the baking powder helps with a lighter texture.
Panko Breadcrumbs: Sprinkled on and inside for killer crunch.
Olive Oil: For sautéing, giving a golden crust without greasiness.
Accompanying Sauces: Garlic yogurt aioli, tzatziki, sour cream, or remoulade complement the fritters with cooling, tangy notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m always experimenting with my fritters! Sometimes I swap different herbs depending on what’s fresh in my garden, or add finely chopped sun-dried tomatoes for a punch of umami. You can easily adjust the cheese too—go heavy on feta for tang or skip it for a lighter bite.

Variation: I love adding a little lemon thyme in place of basil when I want a subtle citrus-herb twist—totally delicious!
Gluten-Free: Substitute all-purpose flour with chickpea or almond flour and use gluten-free panko to suit dietary needs.
Mild Heat: Boost the cayenne or add a pinch of red chili flakes if you enjoy some spice kick.
Make It Vegan: Use flax eggs and vegan cheese alternatives to recreate the same flavors.

Step-by-Step: How I Make Crispy Zucchini Fritters with Feta and Herbs Recipe

Step 1: Prep and Sweat the Zucchini

Start by washing and trimming your zucchini, then grate it on the large holes of a box grater or food processor attachment. Toss the shredded zucchini with salt—this draws out the excess water that could otherwise make your fritters soggy. Let it sit for about 20 minutes while you get other ingredients ready.

Step 2: Drain Thoroughly

After resting, take a clean kitchen towel or a few layers of cheesecloth and wrap your zucchini, then squeeze with some serious muscle to push out as much liquid as possible. I can’t stress enough how this dry step guarantees crispy fritters—in my early trials, skipping this meant disappointing, soggy results.

Step 3: Combine Everything

In a big mixing bowl, whisk the eggs on one side, then add your dried zucchini. Toss in green onions, garlic, fresh dill, basil (if using), lemon zest, Parmesan, feta, and spices. Sprinkle the flour and baking powder over the top, then gently combine everything. The mixture should be thick and slightly sticky—you want it to hold shape but not be dry. Add a bit more flour if it seems too runny.

Step 4: Heat and Scoop

Heat a large skillet—cast iron works beautifully here—over medium heat and add a good splash of olive oil. Using a ¼ cup scoop or your hands, portion out the batter. Sprinkle panko lightly over the top of each scoop before flipping it into the pan, panko side down. Don’t forget to sprinkle more panko on the top and gently flatten each fritter with a spatula for even cooking.

Step 5: Fry to Golden Perfection

Cook for about 3 minutes on each side, aiming for a deep golden crust. If they’re browning too fast without cooking through, lower the heat; patience is key! Transfer cooked fritters to a warm oven if you’d like while you finish the batch. Keep an eye on your oil level—it shouldn’t be deep frying, but enough to crisp the edges nicely.

Step 6: Serve and Enjoy

Season with a pinch more salt and pepper, then serve with your choice of dipping sauce. I adore my garlic yogurt “aioli” best, but tzatziki or sour cream work wonderfully too.

Top Tip

From countless fritter sessions, I’ve learned a few simple tricks that turned a good recipe into a failproof one. These small adjustments make all the difference in achieving those crave-worthy crispy edges and tender centers.

Press Out Liquid Thoroughly: Don’t rush this step—wrapping the zucchini and squeezing firmly removes excess water that would make your fritters soggy.
Use Panko Both Inside and Out: It’s my secret weapon for extra crunch; sprinkle some on top before flipping so both sides get that golden crust.
Moderate Heat for Perfect Cooking: Medium heat lets the fritters cook to the center without burning the outsides.
Keep Fritters Warm in Oven: This tip helps if you’re making a big batch—just pop them on a rack in a 200°F oven to keep them crisp and ready to serve.

How to Serve Crispy Zucchini Fritters with Feta and Herbs Recipe

Garnishes

I usually top my fritters with a sprinkle of finely chopped fresh dill or basil just before serving—that herbal hit feels fresh and delicious. A little lemon wedge on the side for squeezing is a simple way to brighten every bite.

Side Dishes

These fritters pair beautifully with light Greek salad, a bowl of tzatziki, or roasted vegetables for a satisfying meal. When I’m feeling indulgent, I like them alongside a lemony quinoa salad or even a simply dressed arugula salad with toasted pine nuts.

Creative Ways to Present

For gatherings, I arrange these fritters on a wooden board with small bowls of assorted dips—garlic yogurt aioli, tzatziki, and a spicy remoulade. It makes a beautiful buffet-style appetizer that’s easy to grab and impossible to resist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container lined with paper towels to absorb moisture and keep them crisp. They’ll last about 2 days in the fridge, but honestly, they never last that long at my house!

Freezing

These fritters freeze well! I flash freeze them on a tray until firm, then transfer to a freezer bag. When you want a quick snack or side, just reheat them in a toaster oven or a skillet for that perfect crisp come back.

Reheating

To bring leftovers back to life, I pop them in a hot skillet with a little olive oil for a few minutes per side or bake them at 375°F for about 10 minutes. Avoid the microwave if you want to keep them crispy.

Frequently Asked Questions:

Can I make Crispy Zucchini Fritters with Feta and Herbs Recipe ahead of time?

Absolutely! You can mix the batter a few hours in advance and keep it refrigerated, but be sure to squeeze out the zucchini just before cooking to avoid excess moisture.

What’s the best way to prevent soggy fritters?

The key is thoroughly draining the zucchini after salting to remove as much liquid as possible, plus using panko breadcrumbs for extra crunch. Cooking over moderate heat to allow the fritters to cook through without burning helps too.

Can I freeze these zucchini fritters?

Yes! These fritters freeze beautifully. Flash freeze them individually on a baking sheet so they don’t stick together, then store in a freezer bag for up to 3 months.

What sauces go best with Crispy Zucchini Fritters with Feta and Herbs Recipe?

Garlic yogurt aioli is my favorite because it adds creamy, tangy richness. Other great options include tzatziki, sour cream, Greek yogurt, or a spicy remoulade for extra kick.

Final Thoughts

From casual weeknight dinners to impressive hors d’oeuvres, this Crispy Zucchini Fritters with Feta and Herbs Recipe holds a special place in my kitchen. It’s one of those recipes I turn to whenever I want something easy but spectacular. I hope you find just as much joy making—and eating—it as I do. Give it a try, and let those fresh, crispy bites bring some sunshine to your table!