If you’re looking for Greek zucchini fritters that are crispy on the outside, tender on the inside, and packed with fresh Mediterranean flavor, these traditional Kolokithokeftedes should be at the top of your list.
Made with grated zucchini, fresh spearmint, dill, spring onions, and feta cheese, these savory zucchini fritters are an easy and delicious way to use up a summer zucchini harvest. They’re wonderful as an appetizer, side dish, light lunch, or vegetarian meal served with tzatziki and a fresh Greek salad.
The combination of fresh mint and dill is what makes these zucchini fritters taste distinctly Greek. Add a crispy golden exterior and a little salty cheese, and you have a simple summer dish that’s surprisingly full of flavor.
Why You’ll Love These Greek Zucchini Fritters
- Crispy and golden on the outside
- Tender and flavorful inside
- Made with fresh summer zucchini
- Packed with fresh dill and spearmint
- Easy to prepare
- Ready in about 30 minutes
- Delicious as an appetizer, side dish, or light meal
- Perfect served with tzatziki
- A great way to use an abundance of garden zucchini
What Are Kolokithokeftedes?
Kolokithokeftedes (κολοκυθοκεφτÎδες) are traditional Greek zucchini fritters made with grated zucchini, fresh herbs, onion, and cheese.
The name comes from the Greek words kolokithi, meaning zucchini, and keftedes, meaning fritters or meatballs.
Like many traditional Greek recipes, there isn’t just one way to make them. Some versions use feta, while others use a different hard or semi-soft cheese. Fresh herbs can vary from family to family, too.
My version uses fresh spearmint and dill, which give these zucchini fritters their unmistakable Greek flavor.
The Secret to Crispy Greek Zucchini Fritters
The most important step in making zucchini fritters is also the easiest one to overlook:
Remove as much moisture from the grated zucchini as possible.
Zucchini contains a tremendous amount of water. If you skip this step, your fritters can become soft, watery, or difficult to flip.
After grating the zucchini, lightly salt it and let it sit for about 10 minutes. Then place it in a clean kitchen towel and gently squeeze out the excess liquid.
Don’t be afraid to really squeeze!
The drier your zucchini, the easier it will be to form the fritters and the crispier they’ll become when fried.
A Perfect Summer Recipe
If you have zucchini coming out of your garden faster than you can use it, these Greek zucchini fritters are a delicious way to put it to work.
From May through October, we buy many of our vegetables from local farmers. You simply can’t beat the flavor of fresh, locally grown produce, and zucchini is one of my favorite summer vegetables to bring home.
There’s something especially satisfying about taking a basket of fresh zucchini and turning it into a golden plate of crispy Kolokithokeftedes for the family.
Even my kids’ eyes light up when they see these coming out of the pan!
Ingredients You’ll Need
Zucchini
Use fresh, medium-sized zucchini. Larger zucchini can contain more seeds and water, so medium zucchini are ideal for fritters.
Fresh Spearmint
Fresh spearmint gives these fritters a bright, unmistakably Greek flavor. Don’t skip it if you can find it.
Fresh Dill
Dill adds freshness and pairs beautifully with the zucchini and mint.
Spring Onions
Finely chopped spring onions add mild onion flavor without overpowering the herbs.
Egg
The egg helps bind the mixture together.
Feta Cheese
Feta adds a salty, tangy flavor that complements the fresh herbs. You can also use Fontina or another sharp cheese if that’s what you have available.
Flour
Flour helps absorb remaining moisture and gives the fritters structure. Start with the amount called for in the recipe and add a little more if your zucchini mixture seems too wet.
Baking Powder
A small amount helps give the fritters a lighter texture.
Garlic Powder
Garlic adds another layer of savory flavor without overpowering the fresh herbs.
Olive Oil
Use extra virgin olive oil for frying. It gives the fritters a delicious flavor and helps create their golden exterior.
How to Make Greek Zucchini Fritters
Step 1: Grate and Salt the Zucchini
Using a box grater, grate the zucchini into a medium-sized bowl.
Lightly sprinkle the zucchini with salt and allow it to sit for about 10 minutes.
This draws out some of the excess moisture.
Step 2: Squeeze Out the Moisture
Transfer the grated zucchini to a clean kitchen towel.
Gather the towel around the zucchini and gently but firmly squeeze out as much liquid as possible.
Return the zucchini to the bowl.
This step is essential for crispy zucchini fritters, so don’t rush it.
Step 3: Make the Fritter Mixture
Add the chopped spring onions, fresh spearmint, fresh dill, egg, flour, baking powder, garlic powder, feta cheese, salt, and pepper.
Gently mix until everything is well incorporated.
The mixture should hold together when pressed, but it shouldn’t be overly wet.
Step 4: Heat the Olive Oil
Heat the olive oil in a medium cast-iron skillet over medium-high heat.
You want the oil hot enough to create a golden crust without burning the outside before the center cooks.
Step 5: Form the Fritters
Scoop about one tablespoon of the zucchini mixture and gently form it into a ball.
Flatten it into a small disc.
Carefully place it into the hot oil.
Continue forming the fritters until the pan is full, but don’t overcrowd the skillet. Cook in batches if necessary.
Overcrowding makes the fritters harder to turn and prevents them from browning properly.
Step 6: Fry Until Golden Brown
Cook the fritters for about 2 minutes, or until the bottom is golden brown and the fritter is firm enough to turn easily.
Carefully flip and cook the other side until golden brown.
The finished fritters should be crisp and golden on the outside.
Step 7: Drain and Serve
Line a plate with several layers of paper towels.
Transfer the cooked fritters to the plate to absorb excess oil.
Serve them hot, preferably straight from the pan.
Vayia’s Tips for the Best Zucchini Fritters
- Squeeze the zucchini well. This is the single most important step for crispy fritters.
- Don’t overcrowd the pan. Give each fritter enough room to brown properly.
- Keep the fritters relatively small. Smaller fritters are easier to flip and cook more evenly.
- Use fresh herbs. Spearmint and dill are what give these fritters their distinctive Greek character.
- Watch the heat. If the fritters brown too quickly, lower the heat slightly so the centers have time to cook.
- Cook in batches. It may take a little longer, but you’ll get much better browning.
What to Serve with Greek Zucchini Fritters
Kolokithokeftedes are delicious on their own, but they’re even better served with a few classic Greek accompaniments.
Tzatziki
A cool, creamy tzatziki is the perfect contrast to the hot, crispy fritters.
Greek Salad
Serve them with my Authentic Greek Salad (Horiatiki) for a fresh Mediterranean meal.
Greek Yogurt
Plain Greek yogurt makes an easy dipping sauce when you’re short on time.
Crusty Bread
A loaf of crusty bread turns these fritters into a simple, satisfying lunch.
They also make a wonderful addition to a larger Greek meze spread.
Can I Make These Zucchini Fritters Ahead of Time?
Yes. Although they’re best served hot and fresh from the skillet, you can cook them ahead of time and reheat them. For the best texture, reheat them in a 375°F oven or air fryer until hot and crisp again. Avoid microwaving them if possible because the exterior will become soft.
How to Store Greek Zucchini Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if you’re stacking them. Reheat in the oven or air fryer until heated through and crisp.
Can You Freeze Zucchini Fritters?
Yes. Allow the cooked fritters to cool completely, then place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Reheat directly from frozen in a 375°F oven or air fryer until hot and crispy.
Frequently Asked Questions
What are Greek zucchini fritters called?
Greek zucchini fritters are called Kolokithokeftedes. They are traditionally made with grated zucchini, fresh herbs, onion, and cheese.
How do you keep zucchini fritters from falling apart?
The key is removing excess moisture from the zucchini. Salt the grated zucchini, let it sit for about 10 minutes, and squeeze it thoroughly in a clean kitchen towel before making the fritter mixture.
Why are my zucchini fritters soggy?
The most common reason is excess moisture in the zucchini. Overcrowding the pan or cooking at too low a temperature can also prevent the fritters from becoming crisp.
Can I use frozen zucchini?
Fresh zucchini is best for this recipe because frozen zucchini contains even more water and can make the fritters difficult to crisp.
Can I make Greek zucchini fritters without feta?
Yes. You can substitute another flavorful cheese, such as Fontina, or omit the cheese if necessary. The flavor will be somewhat different from traditional versions.
Can I use dried dill or mint?
Fresh herbs are strongly recommended. The combination of fresh spearmint and dill is an important part of the flavor of these Greek zucchini fritters.
Can I make these zucchini fritters gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend that is suitable for frying. Because the original recipe contains wheat flour, it should not be labeled gluten-free unless you make this substitution.
Can I make these zucchini fritters in an air fryer?
You can experiment with air frying, although this family recipe is traditionally pan-fried. The skillet method produces the crisp golden exterior that makes these fritters so good.
What sauce goes with Greek zucchini fritters?
Tzatziki is my favorite accompaniment. Plain Greek yogurt also makes a simple dipping sauce.
Are Greek zucchini fritters vegetarian?
Yes, this recipe is vegetarian as written. It contains egg and cheese but no meat.
Final Thoughts
These Greek Zucchini Fritters (Kolokithokeftedes) are one of my favorite ways to turn an abundance of summer zucchini into something truly special.
They’re crispy, savory, full of fresh herbs, and incredibly easy to make. The combination of zucchini, spearmint, dill, and salty cheese gives them that unmistakable Greek flavor that makes it hard to stop at just one.
Serve them hot with tzatziki and a fresh Greek salad for an easy summer meal, or add them to a Greek-inspired appetizer spread.
And if your garden is producing more zucchini than you know what to do with, consider this your sign to make a batch of Kolokithokeftedes!
Recipe for Kolokithokeftedes (Zucchini Fritters)
One of my favorite summer side dishes, Kolokithokeftedes (Greek Zucchini Fitters) combine fresh zucchini, spearmint, dill, and onion to create a burst of flavor with each bite you take. Paleo and gluten free!
- 4 medium zucchini - grated
- 2 spring onion - finely chopped
- 2-3 tbsp. fresh spearmint chopped
- 2-3 tbsp. fresh dill chopped
- 1 large egg
- 1/2 tsp. baking powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup shredded fontina or feta or sharp cheese of your choice
- 1/2 cup flour
- 1/4 cup olive oil for frying
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In a medium bowl, grate the zucchini using a box grater. Lightly sprinkly salt over zucchini and let sit for 10 minutes.
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Place the grated zucchini in a kitchen towel and gently squeeze out the excess water. Put the zucchini back in the bowl and add all of the ingredients listed above, except for the olive oil. Gently mix to incorporate your ingredients.
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Heat the olive oil in a medium sized cast iron skillet over medium high heat.
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Roll about a tablespoon of mixture into a ball and flatten into a disc shape. Place in the oil. Continue to shape your zucchini and cook until the pan is full. You may need to cook in two batches, depending on the size of your pan. Don't crowd! It'll be harder to turn and cook evenly.
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After two minutes or so, flip the zucchini. They should be golden brown in color and easy to flip.
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Prepare a plate with a couple of layers of paper towels to absorb the excess oil. As they finish cooking, place the kolokithokeftedes on the towel.
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This dish is best served hot and right from the pan! If you aren't serving them immediately, place in an oven proof dish and cover loosely with foil and keep warm in your oven on a low setting.
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Serve with an Easy Traditional Greek Salad and some tzatziki sauce or plain greek yogurt.
This dish is best served hot and right from the pan! If you aren't serving them immediately, place in an oven proof dish and cover loosely with foil and keep warm in your oven on a low setting. Serve with an Easy Traditional Greek Salad and some tzatziki sauce or plain greek yogurt.
