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Traditional Greek Zucchini Fritters with Mint and Dill

Make traditional Greek zucchini fritters with fresh mint and dill! Crispy Kolokithokeftedes with feta, fried in olive oil - easy 4-step recipe
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: greek, Mediterranean
Ingredients Method Video Notes

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

Method
 

  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.

Video

Notes

 These Traditional Kolokithokeftedes are crispy outside, soft and herby inside. The secret is squeezing the zucchini completely dry and using lots of fresh mint and dill with salty feta. Fry in olive oil and serve hot with lemon and tzatziki — perfect Greek meze.
Fry in medium-hot olive oil (not smoking) and don't crowd the pan. If you add too many at once, the oil cools and they absorb oil instead of crisping.