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Oven-Baked Zucchini Fritters with Feta and Dill

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.
Course Side Dish
Cuisine Turkish
Keyword Baked Zucchini Fritters, Zucchini Patties Baked
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 fritters
Calories 107kcal


For the Zucchini Fritters

  • 2 medium-sized zucchini 2 to 2 1/2 cups after shredded, peeled and grated
  • 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: (optional)

  • 1 cup non-fat Greek yogurt
  • 2 cloves of garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • ½ teaspoon salt


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

To make the zucchini fritters:

  • Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
  • Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions, 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.



  • If you watch the how-to video above, you will see that I placed the shredded zucchini in a colander and sprinkled it with salt to get its juices out. You can use both the cloth method or the colander method. The reason why I changed it is that I want to make sure I am not adding too much salt into the recipe, especially because I am using feta cheese. 
    While you can use both methods to get the juices out, I highly recommend giving a taste to your feta cheese and adjusting the amount of salt you put in the recipe accordingly.
  • Please refer to the blog post for make-ahead and freezing instructions.


Calories: 107kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 469mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 1mg