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three pieces of kolokithokeftedes stacked on top of eachother with tzatziki.
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5 from 2 votes

Kolokithokeftedes (Greek Zucchini Fritter Recipe)

Greek zucchini fritters (kolokithokeftedes) combine grated zucchini, aromatic herbs, and salty feta cheese to create a crispy, flavourful, vegetarian appetizer or Greek side dish. These Greek fritters will be your new go-to recipe!
Prep Time45 minutes
Cook Time30 minutes
Course: Greek Appetizers
Cuisine: Greek
Keyword: greek zucchini fritters, summer greek appetizers, zucchini
Servings: 12 fritters
Calories: 197kcal
Author: Ria Mavrikos

Equipment

  • 1 large frying pan

Ingredients

  • 3 zucchinis small to medium-sized (grated)
  • 1 tablespoon salt sprinkle on top of grated zucchini
  • 1 cup feta cheese crumbled (about 200 grams)
  • 1/4 cup parmesan cheese
  • 1/2 cup fresh mint diced
  • 1/2 cup fresh Italian parsley diced
  • 1/2 cup fresh dill diced
  • 1 ½ cups diced yellow onion 1 small to medium-sized yellow onion
  • 1/8 teaspoon salt adjust to taste
  • 1/8 teaspoon pepper adjust to taste
  • 2 eggs room temperature and whisked
  • 1 ½ cups all-purpose flour adjust if needed
  • 1/2 cup olive oil or avocado oil for frying the zucchini fritters

Instructions

  • Grate and Strain the Zucchini: Wash the zucchini and leave the skin on. Cut off the ends and grate the zucchini. Place the grated zucchini in a mesh strainer over a deep bowl, sprinkle with salt, and let it drain for 30-45 minutes. Afterward, squeeze out any excess liquid using your hands, cheesecloth, or a paper towel. Discard the liquid.
    3 zucchinis, 1 tablespoon salt
  • Dice the Herbs and Onion: Wash and pat dry the parsley, mint, and dill, then chop finely. Peel and dice the onion (do not grate it, as that will release too much moisture).
    1/2 cup fresh mint, 1/2 cup fresh Italian parsley, 1/2 cup fresh dill, 1 ½ cups diced yellow onion
  • Mix the Ingredients: In a large bowl, combine the strained zucchini, chopped herbs, diced onion, parmesan, crumbled feta, and salt and pepper. In a separate small bowl, whisk together the eggs and then add them to the zucchini mixture. Gently mix everything together with your hands or a spoon. Add the flour last and mix until just combined.
    1 cup feta cheese, 1/4 cup parmesan cheese, 1/8 teaspoon salt, 1/8 teaspoon pepper, 2 eggs, 1 ½ cups all-purpose flour
  • Fry the Zucchini Fritters: In a large frying pan, heat olive oil over medium-high heat. Take a golf ball-sized portion of the zucchini mixture and form it into a patty using your hands (you can sprinkle flour on your hands to prevent sticking). Place the patties in the pan in a single layer, pressing down gently with a fork. Make sure not to overcrowd the pan, and ensure the oil is hot before adding the patties. Fry for about 4 minutes on each side, or until golden brown. Line a plate or platter with paper towel and place the zucchini fritters on the paper towel to remove any excess oil. 
    It will likely take 3-4 batches to fry all of the zucchini fritters. There's no need to discard the oil in between batches, but you can turn down the heat for the remaining batches so that the fritters don't burn as quickly. Serve hot and with a side of creamy tzatziki sauce!
    1/2 cup olive oil or avocado oil

Notes

  • Allowing the grated zucchini to drain for at least 30-45 minutes is essential.  Skipping this step will result in zucchini fritters that are too soft.  Squeeze out and discard excess liquid from the grated zucchini. 
  • Don't overmix the zucchini fritter mixture because it will release more liquid.
  • The zucchini fritters should be similar in size to cook evenly.
  • If the fritters are too soft, you can add more flour until they are easier to form. If they are soft once added to the frying pan, press them down lightly with a fork when they're in the pan. The patties will hold their shape, and let each side cook until golden brown before flipping.
  • Avocado oil’s high smoke point is great for frying, while olive oil adds rich flavour. The oil is key for crispy fritters! Try a mix of half avocado and half olive oil for the best balance.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg