Kolokithokeftedes

Greek

Easy Greek Kolokithokeftedes (Zucchini Fritters)

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Greek Kolokithokeftedes on a serving dish on the counter

Prep

20 minutes

Cook

15 minutes

Yield

8 - 10 fritters

These Greek Kolokithokeftedes are easy-to-make, and the perfect snack or appetizer. They're full of herbs which bring a flavor pop, and you won't be able to eat just one.

These easy zucchini fritters are the perfect snack, side dish, or appetizer. In a Greek household, these are called Kolokithokeftedes. “Kolokithi” means zucchini, and “Keftedes” means meatballs, so essentially when you combine the two, you get zucchini meatballs, or in this case, zucchini fritters. These are full of fresh herbs, and salty feta. They’re so good, and I promise you’re going to love them.

Close up of Kolokithokeftedes on a serving dish

❤️ Why You’ll Love Kolokithokeftedes

  • Easy: Kolokithokeftedes are really easy to make. You can make them with a few simple ingredients in under an hour
  • Flavorful: These fritters are popping with flavor with the fresh mint and dill. They’re so flavorful and delicious, that you won’t be able to eat just one
  • Versatile: I love these on their own, but they are great as a side dish, snack, appetizer, or even to throw on top of a salad for a little bit of crunch

🍲 Ingredients

Zucchini – Zucchini is really good for you, and it’s a really inexpensive veggie that can be eaten raw, or made into baking, and cooking. It is high in antioxidants and has nutrients that can support immunity, eye health, heart health, digestion, and even strong bones

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Fresh Herbs – It’s very important in this Kolokithokeftedes recipe that you use fresh herbs. These pack the most flavor and will overall make the entire recipe taste and feel fresher. Fresh herbs are also loaded with their own healthy benefits too

👩‍🍳 How to Make Kolokithokeftedes

  1. Grate the zucchini on the large side of a grater and place in a colander with a big pinch of salt. Give the zucchini a little stir to incorporate the salt. Let sit for 20 minutes. This will help with getting rid of some of the moisture and water in the zucchini before we cook with it
  2. In a small bowl mix together the flour, salt, pepper, and baking powder, set aside
  3. Once the zucchini has sat, squeeze out the juice from the zucchini and place the shredded zucchini into a medium bowl
  4. To the zucchini add diced onions and minced garlic and stir together with a spoon or spatula. Next, add in the herbs (chopped) and feta cheese and mix
  5. Beat the eggs with a fork or whisk, and once combined, add to the zucchini mixture and stir
  6. Finally add the flour, baking powder, salt, and pepper. Stir together until the mixture is combined and set in the fridge for 10-15 minutes before frying – this helps keep a more formed fritter when you fry
  7. Once the mixture has been in the fridge for 10-15 minutes remove it and give it another stir
  8. When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium-high heat
  9. When the pan is hot, turn the heat to medium and start cooking the fritters in batches. Add the zucchini fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick
  10. Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you’ll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Add olive oil in between each batch and wipe out any overly browned bits from the pan.
  11. Fry in batches until all of the dough is used. Enjoy dipping these in tzatziki sauce (recipe below)
Close up of a Kolokithokeftedes with a piece bit out of it and a fork

👩‍🍳 How to Make Tzatziki Sauce

  1. Combine the following ingredients in a container and mix: 2 cups of Greek yogurt, 1/4 cup fresh dill chopped, 3 grated garlic cloves, salt & pepper, juice of 1 lemon, 1 cucumber grated (and squeezed to remove liquid), 3 tbsp olive oil
  2. Store in a tightly sealed container in the fridge for up to 1 week

🪄 Tips and Tricks

  • Add olive oil into the pan between batches of fritters to ensure you always have the bottom of the pan entirely coated
  • Before you start frying the fritters, add the mix into the fridge for about 10 minutes, this helps the “batter” firm up so it holds its shape better when frying
  • Don’t skip adding salt to your zucchini and letting it sit at the beginning of the recipe, otherwise, your batter will be too watery which will make it hard when frying

🗒 Variations

  • Gluten-Free: If you want to make these zucchini fritters gluten-free, you can easily swap the all-purpose flour for your favorite gluten-free substitute


🗒 Best served with

👝 How to Store Leftovers

Store in a sealed container in your fridge for 3-4 days, however, these are best freshly fried. When you’re ready to reheat, you can pop them into your toaster or toaster oven so they maintain a crisp.

🤔 Common Questions

How do you make sure fritters hold their shape?

Make sure that you use enough oil in your pan, the bottom should be entirely coated. You’ll also want to make sure your pan is hot enough when you add the fritter in, and that you don’t flip the fritter until fully cooked on one side. You can usually tell this is happening as you can see the edges starting to slightly brown.

Why are my fritters not crispy?

No one likes a soggy fritter! This could be from the oil/pan not being hot enough when you started cooking so your fritter just absorbed the oil.

Do you peel zucchini before making into fritters?

No, it is not necessary to peel zucchini before making fritters with it/grating it for fritters.

Easy Greek Kolokithokeftedes (Zucchini Fritters)

5 from 7 votes
These Greek Kolokithokeftedes are easy-to-make, and the perfect snack or appetizer. They're full of herbs which bring a flavor pop, and you won't be able to eat just one.
Prep Time 20 minutes
Cook Time 15 minutes
resting time 10 minutes
Total Time 45 minutes
Course Appetizers + Sides
Cuisine Greek
Servings 8 – 10 fritters
Calories 121 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

  • 3 zucchini shredded/grated (about 3 cups)
  • salt
  • 1/2 cup red onion diced
  • 3 garlic cloves minced
  • 1 cup feta cheese crumbled
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh dill chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
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Instructions
 

  • Grate the zucchini on the large side of a grate and place in a colander with a big pinch of salt. Give the zucchini a little stir to incorporate the salt. Let sit for 20 minutes.
  • In a small bowl mix together the flour, salt, pepper and baking powder, set aside.
  • Once the zucchini has sat, squeeze out the juice from the zucchini and place the shredded zucchini into a medium bowl.
  • To the zucchini add diced onions and minced garlic and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
  • Beat the eggs with a fork or whisk and once combined, add to the zucchini mixture and stir.
  • Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 10-15 minutes before frying – this helps keep a more formed fritter when you fry.
  • Once the mixture has been in the fridge for 10-15 minutes remove and give it another stir.
  • When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium-high heat.
  • When the pan is hot, turn the heat to medium and start cooking the fritters in batches. Add the zucchini fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily.
    Add olive oil in between each batch and wipe out any overly browned bits from the pan.
  • Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!

Video

Notes

Nutrition

Calories: 121kcal | Carbohydrates: 15.4g | Protein: 5.5g | Fat: 4.4g | Saturated Fat: 273.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.1g | Cholesterol: 50.6mg | Fiber: 0.8g | Sugar: 1g
Review This Recipe Let us know how it was!
Millie Malin

5 stars
Sooo delicious!!
I only had 1 zucchini so I roughly split the recipe into a 1/3 and it still made 5 fritters! I didn’t have any dill but was still very yummy without! Will definitely be a go-to for sure 😋

Maria Koutsogiannis

This make me so happy, thank you Millie!

Deb Z

Hi Maria!
Can I sub out the eggs for flax eggs? Looks delicious!!!

Maria Koutsogiannis

Yes, you can! 1:1!

Rachael

I had 3 zucchinis in my refrigerator that were going to go bad if I didn’t use them. I always buy them but my husband hates the texture and I have to fight my son to eat them. I tried this and my toddler devoured them! My husband also loved them because the fritters don’t have the same texture as a regular zucchini. I think this recipe may have converted my house full of non zucchini lovers! Delicious!

Maria Koutsogiannis

This is amazing!!!! Thank you so much for the love!!!!

Emily

5 stars
Incredible!!! I’ve made these non stop since Maria posted the recipe. I’m Greek & this is the tastiest, easiest summer dish. This will forever be a staple in my kitchen.

Maria Koutsogiannis

thank you so much for the love, Emily!

Bre

5 stars
Loved this recipe! Had a giant zucchini I didn’t know what to do with, and this was perfect 🥰 easy to follow directions, and super filling too. Seal of approval from my husband!

Maria Koutsogiannis

thank you so much, hunnie!

5 from 7 votes (4 ratings without comment)

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