Greek Zucchini Fritters with Feta (Kolokithokeftedes)

Greek zucchini fritters, called kolokithokeftedes, are crisp on the outside, tender inside, and full of feta, herbs, and fresh summer flavor. Grated zucchini is squeezed dry, mixed with cheese and herbs, then pan-fried or baked until golden.

Serve these Mediterranean fritters as a mezze starter, a light lunch, or a vegetable side with tzatziki and lemon. The key is removing enough moisture from the zucchini so the fritters hold their shape and brown properly.

Why You’ll Love These Greek Zucchini Fritters

• Crisp edges and a tender, herb-filled center.
• A flavorful way to use fresh zucchini.
• Works as a mezze, appetizer, side, or light vegetarian lunch.
• Can be pan-fried, baked, or air-fried.

Ingredient Notes

Zucchini

Medium zucchini are easiest to grate and squeeze. Salt the grated zucchini briefly, then press out as much liquid as possible with clean towels or a sieve. Wet zucchini creates loose fritters.

Feta and herbs

Feta adds salty creaminess, while dill, parsley, and mint create the classic Greek profile. Use fresh herbs when possible; dried herbs will not provide the same freshness.

Binder

Egg and flour hold the fritters together. Plain breadcrumbs can replace part of the flour and add a slightly crunchier texture. Add the binder gradually because zucchini size and moisture vary.

How to Make Kolokithokeftedes

1. Grate and salt the zucchini

Coarsely grate the zucchini and toss it with salt. Let it stand for 10 minutes, then squeeze it firmly in a clean kitchen towel until little liquid comes out.

2. Mix the fritter batter

Combine zucchini, crumbled feta, scallions, dill, parsley, mint, egg, flour, pepper, and lemon zest. The mixture should be moist but scoopable. Add a little more flour if it will not hold a mound.

3. Shape the fritters

Scoop about 2 tablespoons per fritter and flatten gently into patties. Keep them fairly thin so the center cooks before the outside becomes too dark.

4. Cook until golden

For pan-frying, heat a thin layer of olive oil over medium heat and cook the fritters for 3–4 minutes per side. For baking, place them on an oiled sheet and bake at 200°C (400°F) for 10–15 minutes per side. They should be golden and firm.

5. Drain and serve

Transfer cooked fritters to a rack or paper towel briefly. Serve warm with tzatziki, lemon, extra herbs, and a simple salad.

Serving Suggestions

Serve with tzatziki, lemon wedges, and a tomato salad. They also fit naturally beside Greek horiatiki salad or a mezze spread with stuffed grape leaves. For a warm vegetable pairing, try air fryer tandoori vegetables.

Tips for Crisp Fritters

• Squeeze the zucchini twice if it still feels wet after the first pressing.
• Do not overcrowd the pan; crowding traps steam.
• Use medium heat so the center cooks before the herbs burn.
• Flatten the patties evenly for consistent cooking.
• Drain briefly on a rack rather than stacking them while hot.

Variations

Add grated carrot, chopped spinach, or a little lemon zest. Replace some feta with grated halloumi, or use a pinch of Aleppo pepper for gentle heat. For an air-fryer version, brush or spray the patties lightly with oil and cook at 190°C (375°F) for about 8–10 minutes per side, checking early.

Storage and Reheating

Refrigerate cooked fritters promptly in a shallow airtight container. USDA guidance recommends using cooked leftovers within 3–4 days when refrigerated at 4°C (40°F) or below. Reheat in a 190°C (375°F) oven or air fryer until hot and crisp; microwaving softens the exterior.

Frequently Asked Questions

Why are my fritters falling apart?

The zucchini may still contain too much water, or the mixture may need a little more flour or breadcrumbs. Chill the mixture for 15 minutes before shaping if it feels loose.

Can I make them without eggs?

Use a tablespoon of ground flax mixed with three tablespoons of water, or add a little extra flour and breadcrumbs. The texture will be softer and more delicate.

Can I bake them instead of frying?

Yes. Bake on a lightly oiled sheet at 200°C (400°F) for 10–15 minutes per side until golden. Leave space around each fritter for airflow.

Are Greek zucchini fritters gluten-free?

Not when made with regular flour. Use certified gluten-free flour or breadcrumbs and check feta and seasoning labels if cross-contact matters.

Greek Zucchini Fritters with Feta Recipe

Prep: 20 minutes   Cook: 20 minutes   Total: 40 minutes   Serves: 4–6

Ingredients

• 700 g zucchini, coarsely grated
• 1 teaspoon salt, for drawing out moisture
• 150 g feta, crumbled
• 3 scallions, thinly sliced
• ¼ cup chopped dill
• ¼ cup chopped parsley
• 2 tablespoons chopped fresh mint
• 1 large egg
• ½ cup all-purpose flour, plus more if needed
• ¼ teaspoon black pepper
• Zest of 1 lemon
• Olive oil, for pan-frying or brushing
• Tzatziki and lemon wedges, for serving

Instructions

1. Toss grated zucchini with salt and rest 10 minutes. Squeeze very dry in a clean towel.
2. Mix zucchini with feta, scallions, herbs, egg, flour, pepper, and lemon zest.
3. Shape into thin patties using about 2 tablespoons of mixture each.
4. Pan-fry in a thin layer of olive oil for 3–4 minutes per side, or bake at 200°C (400°F) for 10–15 minutes per side.
5. Drain briefly and serve with tzatziki, lemon, and herbs.

Nutrition is an estimate and varies with the feta, oil, flour, serving size, and cooking method. This recipe is for general cooking information, not medical or dietary advice.