Greek Zucchini Fritters (Kolokithokeftedes)

These golden, herb-flecked fritters are a beloved staple of Greek mezze tables. Grated zucchini is combined with fragrant fresh herbs and tangy feta, then lightly pan-fried until the exterior turns crisp while the interior stays soft and flavorful.

Why You’ll Love This Recipe

• Bright Mediterranean flavors from dill, mint, and scallions complement sweet summer zucchini.

• Feta cheese adds salinity and creaminess without overpowering the vegetables.

• A properly drained batter yields an irresistibly crisp crust and tender center.

• The recipe is quick, budget-friendly, and adaptable for baking or gluten-free diets.

• Fritters double easily for parties and reheat well for make-ahead entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Grated zucchini

• Fine sea salt

• Eggs

• Crumbled feta cheese

• Chopped fresh dill

• Chopped fresh mint (or parsley)

• Thinly sliced scallions

• All-purpose flour (or gluten-free substitute)

• Breadcrumbs (optional, for extra body)

• Baking powder (optional, for lightness)

• Freshly ground black pepper

• Olive oil, for shallow frying

directions

1. Drain the zucchini

   • Toss grated zucchini with a generous pinch of salt.

   • Let stand 20–30 minutes, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible.

2. Combine the batter

   • In a mixing bowl, whisk eggs until frothy.

   • Fold in the drained zucchini, feta, dill, mint, and scallions.

   • Sprinkle in flour, breadcrumbs (if using), baking powder, and pepper.

   • Stir gently just until the mixture binds; it should be thick enough to hold its shape when spooned.

3. Rest (optional but recommended)

   • Cover and refrigerate for 15 minutes to allow flavors to meld and the batter to firm up.

4. Fry the fritters

   • Heat 0.5 cm (¼ in) of olive oil in a wide skillet over medium-high heat.

   • Drop heaped tablespoons of the mixture into the oil, flattening each slightly.

   • Cook 3–4 minutes per side until deep golden brown, adjusting heat as needed.

   • Transfer to paper towels to drain.

5. Serve

   • Present warm with lemon wedges and a bowl of tzatziki or thick Greek yogurt.

Servings and timing

Variations

• Baked method: Lightly oil a parchment-lined tray, spoon batter into small mounds, flatten, and bake at 190 °C / 375 °F for 25 minutes, flipping halfway.

• Gluten-free: Replace flour with a 1:1 gluten-free blend or chickpea flour; use gluten-free breadcrumbs if desired.

• Extra-herbaceous: Swap mint for basil or add finely chopped chives.

• Spicy twist: Stir in a pinch of red-pepper flakes or minced fresh chili for gentle heat.

• Cheese­less: Omit feta and add an extra tablespoon of flour if a dairy-free fritter is preferred.

storage/reheating

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

• Freeze: Place cooled fritters on a tray to freeze individually, then transfer to a freezer bag; keep up to 2 months.

• Reheat: Warm refrigerated or thawed fritters on a baking sheet at 175 °C / 350 °F for 8–10 minutes (or 3–4 minutes in an air fryer). Avoid microwaving to preserve crispness.

FAQs

How do I prevent soggy fritters?

Ensure the zucchini is thoroughly drained and the oil is hot before frying to create an immediate crust.

Can I substitute yellow squash?

Yes. Yellow summer squash may replace some or all of the zucchini without affecting texture.

Do I need to peel the zucchini?

No. The skin is thin, edible, and adds color and nutrients.

Why is my batter falling apart in the pan?

Insufficient binding (too little egg or flour) or excess moisture can cause crumbling; adjust with a small spoonful of flour at a time.

Is baking powder necessary?

It is optional. A pinch adds lightness, but fritters will still be tasty without it.

Can I prepare the batter ahead?

The mixture can be refrigerated up to 4 hours. Stir briefly before cooking; liquid may accumulate on top.

Which herbs are traditional?

Dill and mint are classic, often accompanied by scallions. Parsley is a common variation.

Are these suitable for a vegetarian diet?

Yes. All ingredients are plant-based except for the feta, which is vegetarian-friendly cheese.

How much oil should I use?

Shallow-fry in just enough oil to reach halfway up the sides—about 0.5 cm (¼ in)—for a crisp surface with minimal greasiness.

What dip pairs best?

Authentic Greek tzatziki is customary, but plain yogurt flavored with lemon and garlic or a spicy feta dip also complements the fritters.

Conclusion

Greek zucchini fritters showcase the best of summer produce in a quick, versatile dish. With bright herbs, creamy feta, and a satisfying crunch, they make an elegant appetizer, side, or light meal. Follow the simple steps above and bring a taste of the Aegean to your table

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