Greek Zucchini Fritters with Feta – Kolokithokeftedes – are one of the most beloved Greek summer dishes. Crispy on the outside, tender and flavorful on the inside, these fritters combine grated zucchini, fresh herbs, and tangy feta cheese for a bite that bursts with Mediterranean flavor. Whether served as an appetizer, a side, or part of a summer mezze spread, they bring a delicious taste of Greece to your table. Perfect for using up summer zucchini, this recipe is a must-have for any seasonal gathering.
If you love our Greek Zucchini Fritters-Kolokithokeftedes, you will also love our Boureki-Zuccini Potato Pie, Gemista-Stuffed Vegetables,and Briam the Greek Ratatouille, etc.
Why you will love Greek Zucchini Fritters-Kolokithokeftedes
Here is what you need
- Zucchini – any kind works. Yellow, green, dark green summer squash or zucchini will be excellent.
- Fresh herbs – like basil, oregano, dill, spearmint.
- Lemons – for their aromatic zest.
- Feta cheese – get a good-quality Greek feta cheese block in brine. Dodoni feta and Mt Vikos feta are my favorites.
- Eggs and a little flour.
- Spices – cumin, coriander, sea salt, and freshly ground pepper.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Using a food processor or a vegetable grater, grate the zucchini, and place it in a colander. Sprinkle it with some salt, put the colander on a plate or the sink, and let it drain most of its liquid.
Roughly chop the herbs and spring onions. Add them to a large bowl with the grated zucchini, eggs, seasonings, crumbled feta, and olive oil. Mix gently, and fold in the flour. Work the mixture just enough to make sure everything is evenly distributed.
You may refrigerate the mixture for 15 to 30 minutes (or overnight) to firm it up or use it right away.
Step 2: With a big spoon, take a full tablespoon of the mixture and place it in the hot oil. The mixture might be runny, that’s ok. You can add some more on top if you want, and tidy it a bit with the spoon.
Fry the zucchini fritters in small batches of two or three for 3-5 minutes, flipping halfway, making sure both sides are golden and crispy, and the fritters are still soft inside. Transfer to rest on a wire rack or paper towels to drain the excess oil, and serve with your favorite dipping sauce.
Suggestions & Substitutions
- The fritters can be enjoyed warm or at room temperature. They might lose some crispiness, but they are still delicious and perfect for a quick snack.
- You can use yellow squash instead of zucchini. Or mix the two.
- Add a cup of sweet corn to the mix. It will go well with the zucchini and feta and will add a different texture to these fritters.
- I prefer to fry my food in olive oil—even fries. Most Greeks like to do so; Vegetable oil is used because it is economical. You can use this Bertolli light olive oil, which is very good for frying and sauteing.
- Drain the zucchini well. Salt the grated zucchini and let it sit for 10–15 minutes, then squeeze out all the moisture using a cheesecloth or clean towel. This keeps your fritters crispy, not soggy.
- Use a nonstick or cast-iron pan for even browning and easier flipping.
- Chill the mixture. On a hot day, it is best to let the batter rest for 20–30 minutes in the fridge, which helps the fritters hold their shape.
- Don’t overcrowd the pan. Fry in batches for optimal crispiness.
How to serve Greek zucchini fritters
Here are some Greek side dishes that pair beautifully with kolokithokeftedes:
- Tzatziki yogurt dip with cucumber and garlic is perfect with zucchini fritters.
- Horiatiki tomato salad with cucumber, red onion, olives, and feta.
- Dolmadakia stuffed grape leaves with rice and herbs.
- Classic lemony roasted potatoes are bright, and savory and go with everything.
- Saganaki-fried cheese is served warm.
- Fava-yellow split pea dip is smooth and savory, often with capers and onions.
- Marinated Olives with feta for a simple, flavorful bite.
Storage and reheating
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can also freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- For best results, reheat in a skillet with a touch of olive oil over medium heat until warmed and crisp.
- In the oven, bake at 375°F / 190°C for about 8–10 minutes.
- Avoid microwaving; it will make them soggy.
More Greek fritters
Greek Zucchini Fritters – Kolokithokeftedes
Ingredients
for the fritter mix
- 4 medium green zucchini grated
- 2 scallions chopped
- 1½ cups greek feta cheese crumbled
- 3/4 cup fresh mint measure the leaves only, chop after
- 3/4 cup fresh basil measure the leaves only, chop after
- 3/4 cup fresh dill measure the leaves only, chop after
- 2 lemons zested
- 2 eggs
- 3/4 cup flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- sea salt
- freshly ground pepper
for frying
- ¼ cup olive oil
for serving
- red pepper flakes optional
- tzatziki dip optional
Instructions
- Grate the zucchini using a food processor or a vegetable grater. Place it in a colander, sprinkle with salt and put it in the sink or on a plate to drain most of its liquids for a bout 10 minutes, while you prep your other ingredients.
- When you are ready to make the mixture, press the zucchini down with your hand or a spoon to release more liquid, then put it in a large bowl. Add the spring onions, all of the herbs, feta, lemon zest, olive oil, and eggs. Fold in the flour. Season with sea salt and freshly ground pepper. Add the cumin, coriander, and chili flakes. Mix well, but don't overdo it; you want to keep some texture intact.
- Place a frying pan over medium-high heat, and add ¼ cup of olive oil.
- Take a heaping tablespoonful of the mix and place it in the hot oil. Add a couple more, depending on the size of your frying pan. With the help of your spoon, shape the fritters into a round shape, tidy them up a little. Add a bit more mixture on top if you think it needs it. Press lightly on the top to flatten it a little. Fry the fritters in batches for 3-5 minutes, flipping them halfway until they have a nice golden color and are crispy outside and fluffy inside.
- Transfer fritters as they finish cooking to a wire rack over a baking sheet or paper towels to drain the excess oil. Serve with your favorite yogurt sauce.
Notes
- The fritters can be enjoyed warm or at room temperature. They might lose some crispiness, but they are still delicious and perfect for a quick snack.
- You can use yellow squash instead of zucchini. Or mix the two.
- Add a cup of sweet corn to the mix. It will go well with the zucchini and feta and will add a different texture to these fritters.
- I prefer to fry my food in olive oil—even fries. Most Greeks like to do so; Vegetable oil is used because it is economical. You can use this Bertolli light olive oil, which is very good for frying and sauteing.
- Drain the zucchini well. Salt the grated zucchini and let it sit for 10–15 minutes, then squeeze out all the moisture using a cheesecloth or clean towel. This keeps your fritters crispy, not soggy.
- Use a nonstick or cast-iron pan for even browning and easier flipping.
- Chill the mixture. On a hot day, it is best to let the batter rest for 20–30 minutes in the fridge, which helps the fritters hold their shape.
- Don’t overcrowd the pan. Fry in batches for optimal crispiness.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can also freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- For best results, reheat in a skillet with a touch of olive oil over medium heat until warmed and crisp.
- In the oven, bake at 375°F / 190°C for about 8–10 minutes.
- Avoid microwaving; it will make them soggy.
Nutrition
