Herby Greek zucchini and feta fritters, crisp outside and tender inside, served with tzatziki.
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.
Serves 4
Toss grated zucchini with salt and let sit in a colander for 20 minutes, then squeeze thoroughly in a towel until dry.
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.
Heat olive oil in a skillet over medium heat until shimmering.
Drop heaping tablespoons of batter into the pan, flattening slightly, and fry 3-4 minutes per side until deeply golden.
Drain on paper towels and serve warm with tzatziki.
Squeeze the zucchini very thoroughly — this is the single biggest factor in whether the fritters hold together.
Use both dill and mint together; the combination is what makes these distinctly Greek rather than generic.
Fry in a single layer without crowding so the oil temperature stays consistent and the fritters crisp evenly.
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.
Refrigerate for up to 2 days; reheat in a dry skillet or air fryer to re-crisp rather than microwaving.
Zucchini fritters are common across Greek regional cooking, especially in the Aegean islands where summer squash is abundant, and are a standard part of a meze spread alongside tzatziki and other small plates.
Yes, fry them ahead and reheat in a hot oven or air fryer for a few minutes to restore crispness before serving.
The zucchini almost certainly wasn't drained enough; squeeze it firmly in a towel until no more liquid comes out.
Tzatziki is the classic pairing, though a simple squeeze of lemon also works well.
Per serving (140g / 4.9 oz) · 4 servings total
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