Greek Zucchini Fritters (Kolokithokeftedes)

These Greek Zucchini Fritters combine the mild flavour of zucchini with the sharpness of feta, a hint of Parmesan, and the freshness of mint and parsley. Pan-fried in olive oil until golden brown, they’re ideal as a snack or side dish, especially when enjoyed with a squeeze of lemon juice.

What are Kolokithokeftedes?

Kolokithokeftedes are Greek Zucchini Fritters, a popular dish in Greek cuisine. They’re made with grated zucchini, fresh herbs, onions and feta cheese and then lightly fried to create a crispy exterior, whilst remaining tender and flavourful on the inside. You start by grating the zucchini and then straining it to remove excess moisture. Straining the zucchini ensures that your fritters are crisp and not soggy. The onions are then sautéed to add a subtle sweetness. The mixture is then combined with chopped parsley, mint, and a blend of feta and Parmesan cheese. Bound together with eggs, breadcrumbs and flour, the mixture is shaped into small patties and fried in a little olive oil until golden. Greek Zucchini Fritters are perfect as an appetizer, or even served as a light main course with a salad. They taste great with Tzatziki (Greek Yoghurt Dip) or simply with a squeeze of lemon juice.

Ingredients for Greek Zucchini Fritters (Kolokithokeftedes)

• Zucchini: I prefer medium size zucchinis as they have a tender flesh, making them easier to grate and mix into the batter.  
• Red onions: I like to sauté them to bring out their natural sweetness, but you can add raw if you prefer.
• Herbs: I like to use a mixture of fresh flat leaf parsley and mint, but feel free to add some dill if you like.
• Feta cheese: Crumbled feta adds a tangy, salty flavour that pairs perfectly with the zucchini.
• Parmesan cheese: I like to add Parmesan cheese for a cheesier flavour. I also find that the fritters crisp up more. Alternatively, you can substitute for Kefalotyri or Romano cheese, or leave out altogether if you prefer.
• Eggs: These act as a binding agent, helping to hold the mixture together.
• Breadcrumb: They add texture and help absorb some of the moisture from the zucchini, making the fritters crispier.
• Flour: A small amount of flour helps to bind the ingredients together.

How to make Greek Zucchini Fritters (Kolokithokeftedes)

For more side dish recipes, try my Greek Meatballs (Keftedes), Greek Peas in Tomato Sauce (Arakas Latheros), or Greek Olive Oil Fries (Patates Tiganites).

Health Benefits of Zucchini

Zucchinis provide essential nutrients that offer several health benefits:

Vitamins and Minerals: They contain vitamins A and C, which act as antioxidants. Vitamin A supports eye health and immune function, while vitamin C boosts immunity and promotes healthy skin.

Fibre: Zucchinis are rich in dietary fibre, promoting digestion, preventing constipation, and helping with weight management by making you feel full.

Potassium: Zucchinis are a good source of potassium, which helps regulate blood pressure, supports heart health, and aids muscle and nerve function. For more information on the health benefits of zucchinis, check out this article in Medical News Today.

Tips for making Greek Zucchini Fritters (Kolokithokeftedes)

Why are my zucchini fritters soggy?

Zucchini fritters can become soggy if the excess moisture from the grated zucchini is not properly removed before cooking. To prevent this, thoroughly drain the grated zucchini. Place the zucchini in a strainer or colander and sprinkle it with salt. Let it sit for at least 10 minutes to allow additional liquid to drain, then squeeze out as much moisture as possible with your hands. For even better results, you can use a cheesecloth to gently press out some of the remaining moisture. However, be careful not to squeeze too hard, as you still want some moisture in the zucchini to avoid overly dry fritters. Properly draining the zucchini helps to ensure that your fritters hold together well and maintain a crispy texture when cooked.

Do I need to sauté my onions?

No, you don’t have to sauté your onions. Instead, you can finely dice your onion and add straight to the mixture. Sautéing onions before adding them to zucchini fritters enhances their sweetness slightly compared to using raw onions. However, you can choose to add raw onions if you prefer a stronger onion taste. I still add the olive oil to the mixture if I don’t fry the onions.

Gradually add the flour

Add the flour gradually until you achieve a mixture that holds together well but is not too dry or too wet. The mixture should be moist enough to form patties that hold their shape.

Fry at the right temperature

Heat your oil to the right temperature before adding the fritters. If the oil is too cool, the fritters will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside cooks through.

Fry in small batches

Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking and a soggy texture. Cook until they are golden brown and crispy on both sides, about 3-4 minutes per side.

Recipe variations

If you have fussy eaters at home who don’t like herbs, you can omit the parsley and mint. They taste just as good without. If you like dill, you can add a touch to the mixture before frying. For extra colour and nutrients, consider mixing in some grated carrot.

Can I prepare this recipe ahead of time?

To prepare zucchini fritters ahead of time, you can grate the zucchini, squeeze out excess moisture and store it in a sealed container in the refrigerator. Alternatively, you can combine the grated zucchini with the other ingredients and store in a sealed container in the refrigerator for up to one day. When you’re ready to cook, simply shape the mixture into patties and fry them until golden brown and crispy.

What to serve with Greek Zucchini Fritters

Serve Greek Zucchini Fritters with some Tzatziki (Greek Yoghurt Dip) or Taramosalata (Greek Fish Roe Dip). They also go well with a simple Greek Salad, Greek Olive Oil Fries (Patates Tiganites), or some Greek Lemon Potatoes. You could also serve them alongside a warm soup like Greek Lentil Soup (Fakes) or Greek Chickpea Soup (Revithia) for a satisfying and flavourful combination.

Storage

Leftovers can be stored in the refrigerator for 4-5 days. To reheat, it is best to place in the frying pan with a touch of oil if you like or pop them in a hot oven for about 5 minutes. This will help to crisp them up again.