Greek Zucchini Fritters - Kolokithokeftedes

Kolokithokeftedes, or Greek zucchini fritters, are a staple on the menu of most Greek tavernas. Crispy on the outside and soft on the inside, these little fritters are bursting with fresh, summery flavors and fragrant herbs. They’re shallow-fried until golden and crisp, then typically served with a light and refreshing yogurt-based dip that complements them perfectly.

At home, I sometimes bake these zucchini fritters for a lighter version, but in this recipe I wanted to show you the traditional Greek kolokithokeftedes, just as you would find them in a taverna when visiting my beautiful country. If you’re vegan or fasting, you can simply leave out the feta cheese. If not, I highly recommend including it, as it adds wonderful flavor, creaminess, and texture to the fritters.

Ingredients & How-to

To make these kolokithokeftedes fritters, we are going to need zucchinis, green onions, feta cheese, fresh parsley, fresh mint, fresh dill, egg, all-purpose flour, baking powder, olive oil, salt and ground black pepper.

• Zucchini: I’m using 3 medium-sized zucchinis, about 1lb more or less.
• Green onions: I like using green onions for my fritters but you could also use half a yellow or red onion diced if you prefer.
• Fresh herbs: Fresh herbs is what add a nice aroma to the zucchini fritters. I recommend at least some fresh parsley, if you don’t have the others.
• Flour: I add a little bit of all-purpose flour to hold the batter together and be easier to shape and fry. Baking powder is added to make the fritters more fluffy.
• Olive oil: I shallow fry the fritters in light olive oil but you could use another oil of your choice.

For full quantities check the recipe down below. So let’s get started!

01. To begin, I place a clean kitchen towel over a bowl and grate the zucchinis using the coarse side of a grater. If you have a food processor with a grating attachment, it can save you quite a bit of time.

Zucchinis contain a lot of water, much like cucumbers, so removing some of that moisture is important. Once grated, I sprinkle them with about a teaspoon of salt and let them sit for 10 minutes while I prepare the rest of the ingredients.

02. Next, I chop the green onions, fresh parsley, mint, and dill, and add them all to a large bowl. You can adjust the amount of fresh herbs to suit your taste, but I highly recommend using fresh rather than dried herbs, as they add so much more flavor, freshness, and aroma to the fritters.

03. Now back to the grated zucchini. Using the kitchen towel, I squeeze out as much liquid as possible. If you don’t want to discard the zucchini water, you can save it and add it to smoothies. Once the zucchini is well drained, I add it to the bowl with the herbs and green onions.

04. I add the egg, olive oil, black pepper, flour, and baking powder. Then, I mix everything together until well combined. If the mixture feels too wet or difficult to shape, you can add an extra tablespoon of flour to help bring it together.

05. Lastly, I add the crumbled feta and fold it in gently so it doesn’t break into too many small pieces.

06. You can either shape the zucchini fritters as you go and place them directly into the pan, or shape them all in advance and arrange them on a plate while you wait for the oil to heat up.

07. I place a pan over medium heat and add the oil. I usually go for light olive oil, but any mild vegetable oil will work. I pour enough to create roughly quarter of an inch of oil. We’re not deep-frying these zucchini fritters, just giving them a nice shallow fry to get that crispy exterior.

08. I make sure the oil is heated and then place 6-7 patties in the pan, depending on the size. I shallow fry them for 3-4 minutes on each side and then take them out and place them on a plate lined with kitchen towel to absorb any excess oil. I continue until I’m done with all the zucchini mixture.

Serving suggestions

We usually enjoy these zucchini fritters as a side dish with a light, refreshing dip like tzatziki or tirokafteri.

Although kolokithokeftedes are considered an appetizer, you could easily turned them into a meal with a simple salad on the side, like a Greek salad or couscous salad with tomatoes and olives.

Storage

If you have any leftover Greek zucchini fritters, you can store them in the fridge for 2–3 days. They won’t stay as crispy as when they’re freshly made, but they’ll still taste delicious. To warm them up, simply pop them back in a pan for a few seconds to bring back some of that crispiness.

FAQ

What can I use instead of fresh parsley?

What can I use instead of feta cheese?