Name: Greek Zucchini Fritters - Kolokithokeftedes
Prep time: 15 min
Cook time: 30 min
Ingredients: 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; ¼ cup olive oil; red pepper flakes (optional); tzatziki dip (optional)

Greek Zucchini Fritters with Feta — Kolokithokeftedes — are one of the most beloved Greek summer dishes. Crispy on the outside, tender and herby on the inside, they combine grated zucchini (or courgette, as my Australian and British readers know it), fresh herbs, and tangy feta for a bite that bursts with Mediterranean flavor. Serve them as an appetizer, a side, or part of a summer mezze spread. They bring a taste of Greece straight to your table. They’re the perfect way to use up a glut of summer zucchini, and once you start eating them straight from the pan, good luck stopping.

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.

Stacked zucchini fritters kolokithokeftedes on a table with herbs.

Overview

Why you will love Greek Zucchini Fritters-Kolokithokeftedes

FLAVOR – It’s a beloved traditional Greek recipe, plus it’s delicious and healthy with simple ingredients.
CRISPY & LIGHT – The golden exterior and soft, cheesy interior strike the perfect texture balance.
IT’S A VERSATILE RECIPE – Serve them hot or at room temperature, as a starter, side, or light main.

Planning meals for Lent? Browse our 17 Greek Recipes for Lent — easy, flavorful dishes the whole family will love, from traditional to flexible options.

Here is what you need

Zucchini, lemons spices, herbs, feta for making zucchini fritters.

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.
Make them vegan. Swap the feta for a good plant-based feta and replace the eggs with a chickpea-flour binder — whisk 4 tbsp chickpea (besan) flour with 4 tbsp water into a paste and fold it through in place of the eggs. The mixture will be a little softer to handle, so chill it 30 minutes before frying.

Zucchini Fritters Step by step

Zucchini fritter mixture with a spoon on a table.

Step 1: Using a food processor or a vegetable grater, grate the zucchini and place it in a colander. Sprinkle it with salt, place the colander on a plate or in 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 a bit more on top if you want, and tidy it up a bit with the spoon.

Fry the zucchini fritters in small batches of 2 or 3 for 3-5 minutes, flipping halfway through, until both sides are golden and crispy and the fritters are still soft inside. Transfer to a wire rack or paper towels to drain the excess oil, then serve with your favorite dipping sauce.

Pro tips

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 in the fridge for 20–30 minutes, which helps the fritters hold their shape.
Don’t overcrowd the pan. Fry in batches for optimal crispiness.

Zucchini fritters on parchment paper with some yogurt and herbs.

A quick garlic yogurt sauce

If you don’t have tzatziki ready, this 5-minute sauce is all these fritters need. Stir together 1 cup thick Greek yogurt, 1 small grated garlic clove, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt. Add chopped dill or mint if you have it. Serve cold alongside the warm fritters.

Baked kolokithokeftedes

Want a lighter, hands-off version? Bake them.

Preheat the oven to 400°F / 200°C and line two baking sheets with parchment, then brush with a little olive oil. Scoop the mixture with a spoon or small ice-cream scoop onto the trays, then gently flatten each one with the back of the spoon. Bake for 10–15 minutes, flip, and bake another 10–15 minutes until golden on both sides. They won’t be quite as crisp as the fried version, but they’re lovely and far less oil.

Air-fryer kolokithokeftedes

Preheat the air fryer to 375°F / 190°C. Brush the basket with olive oil and add the shaped fritters in a single layer, leaving space between them. Lightly brush or spray the tops with oil, then air-fry for 10–12 minutes, flipping halfway through, until golden and crisp. Work in batches, so you don’t crowd them — same rule as the pan.

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.

Zucchini fritters FAQ

Kolokithokeftedes (κολοκυθοκεφτέδες) are traditional Greek zucchini fritters — grated zucchini mixed with feta, fresh herbs, and a little flour and egg, then pan-fried until golden. The name comes from kolokithi (zucchini) and keftedes (fritters or little patties). You’ll find them all over Greece in summer, served as a meze with a cold ouzo or a dollop of tzatziki.

It’s koh-loh-kee-thoh-keh-FTEH-thes — the stress lands on that second-to-last syllable, FTEH. It’s a mouthful the first time, but say it twice and it sticks.

Almost always too much moisture in the zucchini. Grate it, salt it, and let it sit in a colander for 10–15 minutes, then squeeze hard with a clean kitchen towel or cheesecloth — you’ll be surprised how much water comes out. Don’t skip this. Also fry in small batches in hot oil; crowding the pan drops the temperature and steams the fritters instead of crisping them.

Yes. Freeze cooked, cooled fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat straight from frozen in a 375°F / 190°C oven for about 10 minutes, or in a skillet with a little olive oil until hot and crisp again. Avoid the microwave — it makes them soft.

They’re wonderful with tzatziki, a Greek tomato salad, or lemony roasted potatoes. They also slot perfectly into a mezze spread alongside fava, olives, and warm bread.

You can do both — see the baked and air-fryer methods just below.