Kolokithokeftedes (Greek Zucchini Fritters with Feta)
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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.
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.
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.
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
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 - Greek Zucchini Fritters with Feta
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
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I absolutely love your version of zucchini fritters! They’re perfect for any season too!
Thank you so much Tania!
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!
Oh yeah.. the mint adds so much flavor! I’d love it 🙂
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!
Yes, please add mint. You will love it!
I have a ton of zucchini & feta…. gotta make these! thanks for sharing
Let me know how you liked them 🙂
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!
Oh, that’s so sweet Heidy. I’m glad I was able to bring you good memories.
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 😉
Thanks Marie 🙂
Funny? This is greek for “Zucchini Fritter”.
Delicious! I used about 1/4c onions.
can you freeze these fritters
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.
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!
I would freeze them after frying and cooling and then separate them by parchment paper so they don’t stick together.
thank you for this recipe it looks great and I’m about to put them in the pan! I was wondering, if I freeze them would the cheese inside still melt after reheating?
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
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 🙂
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.
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.
I have not tried baking them and I’m. not sure how they would hold up. Maybe I will test baking them soon.
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.
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!
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.
these are excellent.
What is the Greek word for superb? Since I made my first batch on the weekend, we have been eating kolokithokeftedes hot for dinner and cold for lunch – I had to make a second batch. So easy to make and just yummo!
Are these nice cold? Like for lunch boxes, etc. Thank you
Can you serve these cold?