These Oven-Baked Zucchini Fritters with Feta and Dill are flavored with feta, dill, and scallions. In my version, instead of using flour I used Panko breadcrumbs and ground oats as well as eggs to bind all the ingredients. You can serve them with fried eggs or as a side dish with any of your meat and vegetable dishes.
It is a shame that 3 years into blogging I haven’t shared a zucchini fritter recipe. Because growing up, zucchini fritters were one of those dishes that my mother made very often during the summer months. At the time we had a small vegetable garden, where she grew tomatoes, peppers, zucchinis, and eggplants. Every Sunday morning, she would pick up some zucchinis from her garden, make zucchini fritters and serve them with fried eggs and a small portion of salad. It was a favorite in our house.
The truth is that I completely forgot about this recipe until I saw freshly picked zucchinis in our farmer’s market the other day. It had been years since I had eggs with zucchini fritters. So I picked a couple of zucchinis, found my mother’s recipe in her hand-written cookbook and made her famous zucchini fritters. As one can imagine, it was one of those moments that felt like traveling back in time.
Here in the US, some people refer to these baked zucchini fritters as baked zucchini patties or even baked zucchini pancakes. Whichever way you prefer to call them, it is no secret that they make the best side dish for any meal.
How to Make Oven Baked Zucchini Fritters:
In her recipe, my mother mixed grated zucchini with eggs, feta, scallions, dill, and flour and fried the fritters in vegetable oil. Since we are not big fans of fried food, in the recipe below I choose to bake the fritters in the oven. Plus, my version here uses no flour. Instead, I used Panko (aka Japanese breadcrumbs). I also added some rolled oats to give it a little bit more of a body. It ended up being a great alternative to my mom’s fried version without any sacrifice to the taste.
Also, as in every recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a ½ teaspoon salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.
Oven-Baked Zucchini Fritters with Feta and Dill
These Oven-Baked Zucchini Fritters are flavored with feta cheese, fresh dill, and scallions. In my version, instead of using flour I used Panko breadcrumbs and ground oats as well as eggs to bind all the ingredients. You can serve them with fried eggs or as a side dish with any of your meat and vegetable dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10-12 fritters
- Category: Side dish
- Method: Baking
- Cuisine: Turkish
- 2 medium-sized zucchini, peeled and grated
- ½ teaspoon salt
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ¼ teaspoon black pepper
- 2 large eggs
- ¾ cup crumbled feta cheese
- 2 tablespoon rolled oats
- 1 cup Panko Bread Crumbs
- 2 scallions, chopped thinly
- 2 tablespoons fresh dill, chopped – plus more as garnish
- For the Yogurt Sauce:
- 1 cup non-fat Greek yogurt
- 2 cloves of garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon salt
- Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- To make the zucchini fritters: Using large hole side of your box grater, grate the zucchini. Place it in a strainer place in a large bowl. Add in the salt. Using the back of a spoon, press firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Let it sit on the counter while you are getting the rest of the ingredients ready. Alternatively, you can wrap up the grated zucchini in a clean kitchen towel and squeeze it to get rid of as much liquid as possible.
- Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, and dill in a bowl. Using a spoon or medium sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the batter.
- Bake for 22-25 minutes or until golden. Take it out of the oven and let it cool for 5 minutes before serving.
- For the yogurt sauce: Whisk together all the ingredients in a bowl.
- Serve zucchini fritters with the yogurt sauce and more dill on the side.
As in every recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a half a teaspoon salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.