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Kolokithokeftedes (Greek Zucchini Fritters with Feta)

August 30, 2022 by Edyta 27 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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There are so many zucchini fritters recipes out there but I am totally obsessed with Greek Zucchini Fritters with Feta, called ‘Kolokithokeftedes’. They’re a perfect pairing of fresh, summer zucchinis, feta cheese, and tons of fresh herbs, like dill and mint. Simply put, they taste like summer in Greece. If you doubt me, then make them and you’ll get it.

Greek Zucchini Fritters with Feta, called 'Kolokithokeftedes' stuck up on a blue plate with mint and dollop of yogurt.

What are Kolokithokeftedes?

‘Kolokithi’ means zucchini (actually more for the actual gourds); whereas ‘Keftedes’ means meatballs. So the literal combination of the two, ‘kolokithokeftedes,’ is translated to Zucchini meatballs, or loosely Zucchini Fritters. What really distinguishes these zucchini fritters is the incorporation of tangy feta and fresh herbs.

For those of you who are familiar, you’ll find that these greek fritters taste similar to Kolokithopita, which is Greek Zucchini Pie (incidentally, it’s out of this world delicious!). The difference is that the pie is made with phyllo dough and, is baked, whereas the fritters are fried like European potato pancakes.

The other thing that I love about these Zucchini Fritters is that they’re usually served with tzatziki (which I could eat every single day).

For those of you who have been, you’ll agree that these Greek zucchini fritters are famous throughout Greece. They originated on the island of Krete, but nowadays you can find them in every restaurant or tavern across the Greek islands. I’ve even heard that Greeks can judge the quality of a chef based on his/her Kolokithokeftedes. What’s important is that they need to be crispy on the outside, and soft & creamy on the inside. Below I’ll show you how to achieve this.

Overhead photo of Greek zucchini fritters on a blue plate with yogurt on a side and a glass of water

Stock of Greek Zucchini Fritters on a plate

How to Make Greek Zucchini Fritters

If you’re like me and love ALL of the summer veggies, then you’ll surely love this recipe. I live in Long Island, NY, and we really have an abundance of zucchinis. I personally love them in every form including the zucchini zoodles – you can check a few of my favorite zoodles recipes: Cacio e Pepe, Pesto Zoodles, Garlic & Lemon).

But if you’re wondering how to make crispy Kolokithokeftedes, here are a few pointers:

  • Shred the zucchinis and place them into a bowl. Sprinkle with salt and let sit for a 1/2 hour;
  • Using a colander, squeeze out the excess moisture from the zucchini and place it back into the bowl; (Tip: & this is very important if you want crispy fritters, the less moisture from zucchini the better);
  • Chop the onions and add to the bowl;
  • Chop the herbs (dill, mint & chives) and add to the bowl;
  • Add feta cheese into the bowl and mix it all together;
  • Beat eggs and add to your zucchini mixture;
  • Add flour and mix it all together;
  • Heat up a heavy skillet (I prefer cast iron, as this distributes the heat evenly) and add some cooking olive oil (Tip: this is one of the most important steps if you want to achieve crispy fritters, both the skillet and the oil need to be super hot);
  • Once the oil is hot, using a spoon add a tablespoon of the mixture to the pan (Tip: do not overcrowd your pan, as the introduction of too much of the mixture will cool off your oil);
  • Cook for a few minutes on the first side, until golden brown, then flip and cook on the opposite side;
  • Continue with the remaining zucchini mixture until all the fritters are cooked.

Process shots of making Greek zucchini fritters

Greek zucchini fritters process shots

Process shots of making zucchini fritters

Kolokithokeftedes process shots

Process shots for making zucchini fritters

Zucchini fritters making process shots

Kolokithokeftedes on a blue plate

What to Serve with Zucchini Fritters

Kolokithokeftedes are traditionally eaten as an appetizer with a side of tzatziki or a simple Greek yogurt. But, I also enjoy them as a side dish. They can go perfectly as a side to any of these dishes:

  • Oven Roasted Chicken Legs (Thighs and Drumsticks)
  • Honey BBQ Pork Souvlaki
  • Grilled Chicken Shawarma
  • Mediterranean Chicken Kebobs

Stock of kolokithokeftedes with mint

Other Greek Recipes to Try

  • Kolokhitopita – Greek Zucchini Pie
  • Greek Lentil Soup – Fakes
  • Greek Spinach Rice – Spanakorizo
  • Greek Chickpea Soup – Revithosoupa
  • Horiatiki Salad – Traditional Greek Salad
  • Greek Frappe Coffee
Kolokithokeftedes on a blue plate

Kolokithokeftedes - Greek Zucchini Fritters with Feta

Greek Zucchini Fritters with Feta, called
'Kolokithokeftedes' are
 a perfect pairing of fresh, summer zucchinis, feta cheese and tons of fresh herbs, like dill and mint. Simply put, they taste like summer in Greece. 
5 from 12 votes
Print Pin Rate
Course: Appetizer, Main Dish, Side Dish
Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 305kcal
Author: Edyta

Ingredients

  • 4 Zucchinis Medium, shredded
  • 1/2 Medium Red Onion chopped
  • 3 tbsp Dill Fresh, chopped
  • 2 tbsp Mint Fresh, chopped
  • 2 tbsp Chives or Scallions Fresh, chopped
  • 1 cup Feta Cheese crumbled
  • 1.5 cup Flour Self Rising is best but All purpose will work too
  • 2 Eggs beaten
  • 4 tbsp Cooking oil for frying or more depending on the size of your pan

Instructions

  • Shred the zucchinis and place them into a bowl. Sprinkle with salt and let sit for a 1/2 hour;
  • Using a colander, squeeze out the excess moisture from the zucchini and place it back into the bowl; (Tip: & this is very important if you want crispy fritters, the less moisture from zucchini the better);
  • Chop the onions and add to the bowl;
  • Chop the herbs (dill, mint & chives) and add to the bowl;
  • Add feta cheese into the bowl and mix it all together;
  • Beat eggs and add to your zucchini mixture;
  • Add flour and mix it all together;
  • Heat up a heavy skillet (I prefer cast iron, as this distributes the heat evenly) and add some cooking olive oil (Tip: this is one of the most important steps if you want to achieve crispy fritters, both the skillet and the oil need to be super hot);
  • Once the oil is hot, using spoon add a tablespoon of the mixture to the pan (Tip: do not overcrowd your pan, as the introduction of too much of the mixture will cool off your oil);
  • Cook for about 2-3 minutes on the first side, until golden brown, then flip and cook on the opposite side;
  • Continue with the remaining zucchini mixture until all the fritters are cooked.
  • Serve with tzatziki or Greek yogurt. Enjoy.

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 311mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 23.8mg | Calcium: 157mg | Iron: 2.4mg
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Greek Zucchini Fritters on a blue plate

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Filed Under: Appetizers, Dinner, Ethnic Recipes, European Recipes, Greek, Healthy, Mediterranean, Side dish, Vegetarian

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Reader Interactions

Comments

  1. Tania | Fit Foodie Nutter

    August 15, 2018 at 11:21 am

    5 stars
    I absolutely love your version of zucchini fritters! They’re perfect for any season too!

    Reply
    • Edyta

      August 15, 2018 at 1:17 pm

      Thank you so much Tania!

      Reply
  2. Jenni LeBaron

    August 15, 2018 at 12:16 pm

    5 stars
    I love making zucchini fritters but I hadn’t thought to add mint. Your version looks super tasty and I’d love to try them!

    Reply
    • Edyta

      August 15, 2018 at 1:18 pm

      Oh yeah.. the mint adds so much flavor! I’d love it 🙂

      Reply
  3. Jessie

    August 15, 2018 at 12:23 pm

    5 stars
    I love these I have never thought of adding the mint but going to give it a try! I love Feta and needing to use up some zucchini!

    Reply
    • Edyta

      August 15, 2018 at 1:19 pm

      Yes, please add mint. You will love it!

      Reply
  4. rebecca

    August 15, 2018 at 1:01 pm

    5 stars
    I have a ton of zucchini & feta…. gotta make these! thanks for sharing

    Reply
    • Edyta

      August 15, 2018 at 1:19 pm

      Let me know how you liked them 🙂

      Reply
  5. Heidy L. McCallum

    August 15, 2018 at 1:08 pm

    5 stars
    These remind me so much of my childhood, our neighborhood was an all Greek and Italian neighborhood and 3 of my best friends mom’s were from Greece. I used to love going to their homes and helping in the kitchen. Wg=hen I stumbled on these it just took me back to those times with a big grin!!

    Great recipe! I can’t wait to try yours!

    Reply
    • Edyta

      August 15, 2018 at 1:19 pm

      Oh, that’s so sweet Heidy. I’m glad I was able to bring you good memories.

      Reply
  6. Marie – Not Enough Cinnamon

    August 15, 2018 at 1:15 pm

    What a cute and funny name! (for those of us who don’t speak Greek anyway!) These fritters sound amazing, I’d love a few for dinner right now 😉

    Reply
    • Edyta

      August 15, 2018 at 1:20 pm

      Thanks Marie 🙂

      Reply
      • A

        September 10, 2021 at 11:45 am

        5 stars
        Funny? This is greek for “Zucchini Fritter”.

        Reply
  7. Candace Arndt

    July 5, 2019 at 6:31 pm

    5 stars
    Delicious! I used about 1/4c onions.

    Reply
  8. Sue

    September 26, 2019 at 3:07 am

    can you freeze these fritters

    Reply
    • Edyta

      September 26, 2019 at 1:40 pm

      Sure. Make sure they are wrapped tightly. You can freeze them for up to 3 months, but personally I would use them earlier. When ready to use, place them on a baking sheet and place in 350 F oven and bake until hot.

      Reply
      • Emily Murdzia

        May 21, 2020 at 9:43 pm

        Would you freeze these before frying or after? If I freeze them raw do I have to defrost before cooking? Thanks so much, these look delicious!

        Reply
        • Edyta

          July 14, 2020 at 10:33 am

          I would freeze them after frying and cooling and then separate them by parchment paper so they don’t stick together.

          Reply
  9. Elizabeth

    November 24, 2019 at 10:49 pm

    I am obsessed with these, tried them before but never attempted to make. I’m definitely going to try this week and will let you know!! Sounds amazing … 1 question, it says “using coriander , squeeze out the excess moisture. The spice? Or the seed? Please let me know. Thank you

    Reply
    • Edyta

      November 25, 2019 at 2:27 pm

      Hi Elizabeth. I’m so sorry. It should have been colander and not coriander. I don’t know what I was thinking while writing this. I updated the recipe 🙂

      Reply
  10. Bessie

    June 24, 2020 at 1:57 pm

    5 stars
    love these, but just want to know if I can bake them instead of frying? and if so, at what temperature?just looking for a healthier way to cook them.

    Reply
  11. Bessie

    June 24, 2020 at 1:58 pm

    5 stars
    love these, but just want to know if I can bake them instead of frying? and if so, at what temperature?just looking for a healthier way to cook them.

    Reply
    • Edyta

      June 30, 2020 at 11:28 pm

      I have not tried baking them and I’m. not sure how they would hold up. Maybe I will test baking them soon.

      Reply
  12. Konstantina

    July 12, 2020 at 12:17 am

    5 stars
    Edyta, I am 100%Greek. Your recipes nailed it, comes very close to the original recipe from island of Crete where this dish originated. The Kolokithokeftedes (zucchini fritters) CAN BE BAKED):
    Form zucchini into 1 1/2 inch balls and place on parchment lined baking sheets.
    Place trays in refrigerator for up to 1 hour, then take out from refrigerator and place tray, as is, into a PREHEATED 350 degree oven and bake for about 20 to 25 minutes, turning over once, until golden on both sides and cooked through. Hope this helps.

    Reply
    • Edyta

      July 14, 2020 at 10:23 am

      Thank you so much for the baking tip. One of the readers asked me about it and I couldn’t answer as I always fry them. This is very helpful!

      Reply
  13. Ellen Zouroudes

    August 4, 2020 at 10:53 am

    5 stars
    They came out perfect! I didn’t even have any herbs on hand, just feta and onion but even with just that they are delicious. And so simple.

    Reply
  14. nico g

    October 23, 2021 at 11:38 am

    5 stars
    these are excellent.

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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