Name: Kolokithokeftedes (Greek Zucchini Fritters) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 5 cups zucchini (grated); 1 tablespoon kosher salt; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/4 teaspoon salt; 2 eggs; 6 ounces feta cheese (crumbled); 1/4 cup scallions (sliced thin); 1/4 cup fresh mint (minced); 1/4 teaspoon pepper

Kolokithokeftedes (Greek Zucchini Fritters) are the kind of appetizer that completely steals the show—think crispy golden edges, an irresistible tender middle, and a pop of fresh Mediterranean flavor in every bite. Whether you know them as zucchini fritters or by their melodic Greek name, these little beauties elevate any gathering, from backyard parties to festive mezze spreads. With salty feta, bright mint, sweet scallions, and lovingly squeezed zucchini, each fritter tastes like sunshine on a plate. They’re truly addictive—dunked in cool tzatziki or simply enjoyed hot from the skillet, you’re in for a treat you’ll crave again and again.

Kolokithokeftedes (Greek Zucchini Fritters) Recipe - Recipe Image

Ingredients You’ll Need

What makes Kolokithokeftedes (Greek Zucchini Fritters) so special is their straightforward ingredient list; every component earns its place, infusing the fritters with signature texture, color, and summery flavor. Here’s what you’ll need—and why you really don’t want to skip a thing!

Zucchini: The star of the show—choose firm, fresh zukes for the best flavor and texture.
Kosher salt: Essential for drawing out excess moisture from the zucchini, ensuring perfectly crisp fritters.
All purpose flour: Binds the mixture and gives each fritter its satisfying bite; adjust as needed for the right consistency.
Baking powder: Lends a gentle lift so your fritters turn out light and pleasantly fluffy.
Extra salt: Just a touch more enhances the savoriness without going overboard.
Eggs: Act as the glue that holds the fritters together, while adding richness.
Feta cheese: Brings a creamy, tangy punch—crumbled feta melts slightly into the batter for pockets of savory goodness.
Scallions: Add delicate onion flavor and a bit of color—slice them extra thin for best results.
Fresh mint: Infuses a burst of cool, bright herbal notes that transform the dish.
Black pepper: A hint of spice to balance the flavors—freshly cracked if possible.
Oil for frying: Use a neutral oil with a high smoke point (like vegetable or sunflower oil) to achieve crisp, golden results.

How to Make Kolokithokeftedes (Greek Zucchini Fritters)

Step 1: Prepare the Zucchini

Begin by trimming the ends off your zucchini and grating them using the large holes of a box grater. Toss the shreds with kosher salt in a colander, then let them sit for about 20 minutes—this is your secret weapon for drawing out excess liquid, which helps keep your fritters from turning soggy later on.

Step 2: Squeeze Out the Moisture

After the zucchini has sweated it out, gather up handfuls and squeeze firmly to remove as much water as you can. The aim is for zucchini that’s damp but no longer dripping; the drier you get it, the better your Kolokithokeftedes (Greek Zucchini Fritters) will crisp up.

Step 3: Mix the Dry Ingredients

Stir the flour, baking powder, and that extra pinch of salt together in a small bowl. This mixture will help create the perfect batter base once you’re ready to combine everything.

Step 4: Bring Together the Wet Ingredients

In a large mixing bowl, whisk the eggs until blended, then fold in the crumbled feta, scallions, mint, and black pepper. Add your beautifully squeezed zucchini to the bowl and stir until everything is evenly combined.

Step 5: Make the Batter

Gradually add the dry ingredients to the wet mixture. Stir gently just until you have a dough that holds together but is only slightly sticky—don’t overwork it or you’ll lose that gorgeously tender crumb in your finished fritters.

Step 6: Heat the Oil

If you’re using a deep fryer, preheat it to 350°F. For skillet frying, pour in enough oil to reach about half an inch up the sides, and heat over medium until shimmering. You’ll know it’s ready when a small drop of batter sizzles immediately on contact.

Step 7: Fry the Fritters

Drop your batter by rounded tablespoonfuls into the hot oil, being careful not to crowd the pan—give them some space to fry up golden and crisp. If using a skillet, fry each side for about 2 minutes or until just golden; in a deep fryer, they’ll take 2–3 minutes total. Use a slotted spoon to transfer the finished fritters to a paper towel-lined plate.

Step 8: Serve and Enjoy!

Keep repeating until all the batter is used up, then serve the Kolokithokeftedes (Greek Zucchini Fritters) immediately—either as they are, or with a bowl of cool, creamy tzatziki for dipping. Watch them disappear!

How to Serve Kolokithokeftedes (Greek Zucchini Fritters)

Garnishes

A shower of freshly chopped mint or dill scattered over the fritters right before serving adds a burst of color and a hint of freshness that echoes the flavors inside. For an extra-special touch, a light crumble of additional feta and a drizzle of good olive oil never go amiss.

Side Dishes

Kolokithokeftedes (Greek Zucchini Fritters) shine alongside classic Greek accompaniments—think creamy tzatziki, warm pita, olives, or a bright tomato and cucumber salad. Arrange them as part of a festive mezze platter or tuck them into a wrap for lunch.

Creative Ways to Present

For a modern, crowd-pleasing twist, skewer the fritters and set them over a plate of tzatziki for a sharing-style appetizer. Or, layer them in sliders with a dollop of Greek yogurt and pickled onions for an unforgettable party bite. Their versatility means you can let your imagination go wild!

Make Ahead and Storage

Storing Leftovers

Let any leftover Kolokithokeftedes (Greek Zucchini Fritters) cool completely before storing in an airtight container in the refrigerator. They’ll stay tasty for up to 5–7 days—just be sure not to seal them up while still warm, which can make them soggy.

Freezing

To freeze, arrange the cooled fritters on a parchment-lined tray and freeze until solid, then transfer to a freezer bag or container. This way, they won’t stick together and can be grabbed individually for quick reheating whenever the craving hits.

Reheating

For best results, reheat the fritters on a baking sheet in a 350°F oven for 8–10 minutes, or until warmed through and re-crisped. You can also warm them in a skillet with a tiny bit of oil to restore their original crunch.

FAQs

Can I make Kolokithokeftedes (Greek Zucchini Fritters) gluten-free?

Absolutely! Swap the all purpose flour for your favorite gluten-free blend—just keep an eye on the batter texture, as you might need a touch more or less to get it just right.

Why are my fritters soggy?

Soggy fritters usually mean there was too much moisture left in the zucchini or the oil wasn’t hot enough. Be sure to squeeze the zucchini well, and wait for your frying oil to fully heat up before adding the batter.

Can I bake Kolokithokeftedes (Greek Zucchini Fritters) instead of frying?

Yes, you can! Brush a baking sheet with oil, arrange spoonfuls of the batter on top, then bake at 400°F for about 15–18 minutes, flipping halfway. They’ll be a little less crisp, but still delicious and lighter.

What’s the best dip to serve with these fritters?

Tzatziki is the classic partner for Kolokithokeftedes (Greek Zucchini Fritters), offering cool and creamy contrast, but you can also try herbed Greek yogurt, citrusy aioli, or even a quick tomato salsa for something different.

Do I need to peel the zucchini?

Not at all! The skin adds pretty green flecks and extra nutrients—just wash your zucchini well before grating.

Final Thoughts

If you’ve never made Kolokithokeftedes (Greek Zucchini Fritters) at home, consider this your sign to dive in—these crisp, flavor-packed bites are pure Mediterranean joy. Fry up a batch for your next gathering or quiet night in, and watch how quickly they disappear. Enjoy every bite!