Zucchini Fritters (Kolokithokeftedes)
Crispy and flavorful Greek zucchini fritters (kolokithokeftedes) packed with fresh herbs and tangy feta cheese. Pan-fried to golden perfection, they make a wonderful appetizer or light meal for two.
What is this dish?
Kolokithokeftedes are crispy Greek zucchini fritters made with grated zucchini, crumbled feta, fresh mint, and dill. They are pan-fried to golden perfection and served with cool tzatziki for dipping.
Why you'll love it
These fritters are bursting with fresh herb flavor and have a wonderfully crunchy exterior with a soft, cheesy interior. They are light yet satisfying, and make an impressive appetizer or meze.
When to serve
Serve as a meze alongside other small plates, as a light lunch with a Greek salad, or as a vegetarian main with tzatziki and warm pita bread.
Quick tips
Squeezing out all the moisture from the grated zucchini is the single most important step — skipping this will result in soggy fritters that fall apart in the pan.
Zucchini
The star of the dish — grated, salted, and thoroughly drained to remove excess moisture for crispy fritters.
Feta Cheese
Adds a salty, tangy richness that complements the mild zucchini and fresh herbs beautifully.
Fresh Dill and Mint
These two herbs are essential for the distinctly Greek flavor profile. Do not substitute with dried herbs if possible.
Egg
Acts as the binder that holds the fritters together during frying.
Substitution Options
No feta? Use ricotta or goat cheese. No fresh dill? Use fresh parsley. For a gluten-free version, substitute the all-purpose flour with chickpea flour or almond flour.
Step-by-Step Instructions
Prepare the zucchini
Grate 1 large zucchini using the large holes of a box grater. Place the grated zucchini in a colander and sprinkle generously with about 1/2 teaspoon salt. Let it sit for 15 minutes; this draws out excess moisture. After resting, squeeze the zucchini very, very dry using your hands or a clean kitchen towel. Removing as much liquid as possible is crucial for crispy fritters. Kolokithokeftedes means Greek zucchini fritters.
Pro Tips:
- •Squeezing out excess moisture is key for crispy fritters (small, fried savory cakes).
- •This step also removes some bitterness from the zucchini.
Make the fritter batter
In a medium bowl, combine the squeezed-dry grated zucchini, 1/4 cup crumbled feta cheese, 1 large lightly beaten egg, 1/4 cup all-purpose flour, 2 tablespoons finely chopped fresh mint, 2 tablespoons finely chopped fresh dill, 1 thinly sliced green onion, and 1/4 teaspoon black pepper. Mix gently until just combined. Do not overmix.
Pro Tips:
- •Mixing gently prevents the batter from becoming tough.
- •Use fresh herbs for the best flavor.
Pan-fry the fritters
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Once the oil is hot, drop spoonfuls of the zucchini mixture (about 2 tablespoons each) into the skillet, gently flattening them into round patties. Do not overcrowd the pan; cook in batches if needed. Fry for 3-5 minutes per side, or until golden brown and crispy. Add more oil if needed for subsequent batches. Remove cooked fritters and place them on a paper towel-lined plate to drain any extra oil.
Pro Tips:
- •Ensure the oil is hot enough for a crispy crust but not so hot that they burn.
- •Fritter means a small, fried savory cake.
Serve
Serve the Zucchini Fritters hot. They are delicious on their own or with a dollop of plain Greek yogurt, a squeeze of fresh lemon juice, or a side of tzatziki (a Greek yogurt and cucumber sauce).
Pro Tips:
- •Fritters are best enjoyed fresh and hot.
- •Tzatziki is a Greek yogurt and cucumber sauce.
Chef's Tips
Techniques that separate good from great
Drain zucchini thoroughly
After salting and resting, wring the grated zucchini in a clean kitchen towel until no more liquid comes out. This is non-negotiable for crispy fritters.
Do not crowd the pan
Fry in small batches over medium-high heat to ensure each fritter gets a proper sear rather than steaming.
Chill the mixture
Refrigerating the fritter mixture for 15 minutes before frying helps it firm up and makes it easier to shape.
Nutrition Facts
Equipment Needed
- Box grater
- Colander
- Clean kitchen towel
- Medium bowl
- Large non-stick skillet
- Spatula
- Paper towel-lined plate
- Measuring cups
- Measuring spoons
- Knife and cutting board
Quick Tips
- For extra flavor, you can add a pinch of garlic powder or a finely minced clove of garlic to the fritter mixture.
- Experiment with different herbs like parsley or oregano for a varied flavor profile.
- Leftover fritters can be reheated in a toaster oven or air fryer to regain crispness.
Recipe Variations
Different ways to make this dish your own
Baked Version
Place spoonfuls on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter result.
With Corn
Add a handful of fresh or frozen corn kernels to the mixture for a sweet contrast and additional texture.
Spicy Fritters
Add a pinch of red pepper flakes or a finely chopped fresh chili for a little heat.
What to Serve With
Perfect pairings to complete the meal
Tzatziki
The classic Greek accompaniment — cool, creamy tzatziki is the perfect dipping sauce for these crispy fritters.
Greek Salad
Serve alongside a simple tomato, cucumber, and olive salad for a complete Greek meal.
Lemon Wedges
A squeeze of fresh lemon over the hot fritters brightens all the flavors.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store cooked fritters in an airtight container for up to 3 days.
Freezer
Freeze on a baking sheet until solid, then transfer to a bag. Freeze for up to 2 months.
Make-Ahead
The fritter mixture can be prepared and refrigerated up to 4 hours ahead. Fry just before serving.
Reheating
Re-crisp in an air fryer at 375°F for 3-4 minutes, or in a skillet over medium heat with a little olive oil.
Got Leftovers?
Turn what you already have in your fridge into delicious meals. Our AI-powered generator creates personalized recipes from your ingredients.
Browse more like this:
You Might Also Like
Discover more delicious recipes similar to what you're cooking
