Kolokithokeftedes (Greek Zucchini Fritters)

About This Recipe

Kolokithokeftedes are Greece's version of the zucchini fritter, distinguished by a generous mix of dill, mint, and feta folded into the grated zucchini batter. They're a staple meze across Greek tavernas, usually served alongside tzatziki for dipping. As with any zucchini fritter, the make-or-break step is thoroughly salting and squeezing the grated zucchini before mixing it into the batter — otherwise the excess water prevents the fritters from crisping and holding together in the pan.

Ingredients

Serves 4

• 600 gzucchini(grated)
• 1 tspfine sea salt(for draining)
• 150 gfeta(crumbled)
• 0.5 cupfresh dill(chopped)
• 0.25 cupfresh mint(chopped)
• 2eggs
• 0.75 cupall-purpose flour
• 1scallion(chopped)
• 0.5 cupolive oil(for frying)
• 0.5 tspblack pepper

Instructions

1. 1

   Salt and drain the zucchini

   Toss grated zucchini with salt and let sit in a colander for 20 minutes, then squeeze thoroughly in a towel until dry.

2. 2

   Mix the batter

   Combine drained zucchini with feta, dill, mint, scallion, eggs, flour, and pepper until just combined.

   The batter should hold together when pressed; add a bit more flour if it feels wet.

3. 3

   Heat the oil

   Heat olive oil in a skillet over medium heat until shimmering.

4. 4

   Fry the fritters

   Drop heaping tablespoons of batter into the pan, flattening slightly, and fry 3-4 minutes per side until deeply golden.

5. 5

   Drain and serve

   Drain on paper towels and serve warm with tzatziki.

Variations

• •

  Add grated carrot for extra color and natural sweetness.

• •

  Swap feta for a mix of feta and kefalotyri for a sharper, saltier flavor.

• •

  Bake at 220°C for 20 minutes, flipping once, for a lighter version.

Storage

Refrigerate for up to 2 days; reheat in a dry skillet or air fryer to re-crisp rather than microwaving.

Frequently Asked Questions