These Greek zucchini fritters (Kolokithokeftedes) are a summer favorite—chesy, herby, and perfect for using up fresh zucchini from the garden or market.
For more easy Greek recipes, check out our Tirokafteri (spicy feta dip), whipped feta dip, Spanakorizo (spinach and rice), and sheet-pan chicken gyros.
Straightforward, Seasonal, Satisfying
Every summer, when the zucchini start overflowing at the market in Todi, Louise and I grate, squeeze, and pan fry our way to one of our favorite Greek dishes: Kolokithokeftedes, or Greek zucchini fritters.
These golden little bites are slightly crisp on the outside, soft and herb-scented on the inside, and filled with all the flavors we love from our travels through the Greek islands—feta, lemon zest, fresh mint, and dill 🌿🧀🍋.
They're part of that beautiful meze culture, served warm or room temp with a generous scoop of tzatziki, garlicky yogurt, or next to chicken souvlaki. Perfect as a starter, light lunch, or tucked into a pita with salad and olives. Best of all? They’re a delicious answer to the age-old question of how to use up zucchini.
One small change we’ve made from the traditional version is the addition of grated carrot—for a bit of sweetness, crunch, and color that plays beautifully with the other flavors.
Just keep in mind: these won’t be shatteringly crispy fritters—zucchini holds a lot of water, and unless you deep fry, you’ll get a light golden crust rather than a full-on crunch.
Whether you're just discovering Greek flavors or you've loved them for years, this recipe brings them to your table with ease. 🇬🇷 Simple, honest, full of summer. Just how we like it.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Zucchini: Fresh, firm zucchini gives the best flavor and texture. You can substitute yellow squash or a mix of both for a more colorful summer zucchini recipe.
- Carrots: Add a touch of sweetness and extra color. Sub grated sweet potato or parsnip for a twist.
- Spring onions: Their mild flavor blends well in the fritters. Substitute finely chopped scallions or even chives.
- Fresh mint: Adds brightness and traditional Greek flavor. Use dried mint or substitute with fresh parsley or oregano if that’s what you have.
- Fresh dill: Classic in Greek taverna food and pairs beautifully with zucchini and feta. Sub with dried dill, or fresh parsley for a milder herb note.
- Lemon zest: Brings a fresh citrusy lift. Sub a small splash of lemon juice or even a touch of orange zest for a different twist.
- Cumin (optional): Adds warmth and depth. Substitute ground coriander or skip it for a more traditional flavor.
- Eggs: Help bind everything together. For an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
- Feta cheese: Adds that tangy, creamy bite—authentic and essential. Sub crumbled goat cheese, ricotta salata, or even grated parmesan in a pinch.
- All-purpose flour: Best for binding and light texture. Substitute whole wheat flour, chickpea flour (for a gluten-free option), or even panko breadcrumbs.
- Baking powder: Helps keep the fritters light and fluffy. You can substitute by using self-rising flour in place of all-purpose flour—just skip the added baking powder. If you’re out, the fritters will still work—just be a bit denser.
- Olive oil: For pan-frying—classic in Mediterranean zucchini recipes. Sub avocado oil or neutral oil if needed, but olive oil adds the best flavor.
- Salt: Enhances all the flavors and helps draw out excess moisture from the grated vegetables, which is key to getting firm patties.
- Black pepper: Adds a little kick. Sub with Aleppo pepper or red pepper flakes for something bolder.
How to Make Zucchini Fritters
1. Grate the Veggies
Wash the zucchinis and carrots, then grate them using the coarse side of a box grater. Toss them into a bowl and sprinkle with salt. Mix well and let them sit for 10 minutes — this helps pull out the excess water and keeps the fritters from turning soggy.
2. Squeeze Out the Moisture
After 10 minutes, grab handfuls of the grated vegetables and squeeze as much liquid out as you can. You can also wrap everything in a clean kitchen towel and twist tightly. This is one of the most important steps for getting firm and slightly crispy fritters.
3. Mix the Batter
In a large bowl, combine the squeezed veggies with chopped spring onions, mint, dill, lemon zest, cumin (if using), eggs, crumbled feta, and a bit of black pepper. This mix is packed with fresh Mediterranean flavor — a perfect base for a vegetarian Greek recipe.
Stir in the flour and baking powder. The batter should be sticky and hold together when you scoop it. If it feels too wet, add a little more flour until it’s just right.
4. Fry the Fritters
Heat some olive oil in a nonstick pan over medium-high heat. Scoop spoonfuls of the batter into the pan and flatten them slightly. Fry for 3–4 minutes per side, or until golden and crispy. Cook in batches, adding more oil as needed.
5. Drain and Serve
Transfer the fritters to a paper towel-lined plate to soak up any extra oil. Serve warm or at room temperature with a side of tzatziki or yogurt mixed with dried mint and pinch of salt. These also make a great addition to a meze spread or quick Greek snack ideas platter.
Tips
- Squeeze out as much liquid as possible: The drier your grated veggies, the crispier the fritters. This is the #1 trick for perfect fritters.
- Use fresh herbs if you can: Fresh dill and mint give the fritters that classic Greek flavor. If you only have dried herbs, use them sparingly.
- Don’t skip the lemon zest: It adds a bright, citrusy note that lifts the whole dish and balances the salty feta.
- Adjust flour as needed: Depending on how much moisture is left in the veggies, you may need a bit more or less flour. The batter should be sticky but not wet.
- Use a nonstick skillet: This helps prevent sticking and makes it easier to flip your fritters without breaking them.
- Fry in small batches: Don’t overcrowd the pan—give the fritters space to crisp up properly. Too many at once will steam instead of fry.
- Keep the oil hot but not smoking: Medium-high heat is perfect. If the oil is too cold, the fritters will soak it up and turn greasy.
- Serve with a dip: A side of tzatziki, garlicky yogurt, or even a lemony aioli takes these Greek appetizers to the next level and make them suitable as a light main.
- Make them mini for parties: Use a teaspoon-sized scoop to make bite-sized feta zucchini fritters for a fun summer party snack.
- Leftovers reheat well: Pop them in the oven or air fryer to bring back the crisp. They also make a great next-day lunch.
Frequently Asked Questions
Yes, you can mix the batter a few hours in advance and keep it in the fridge. Just be sure to give it a quick stir before frying. The veggies may release a bit more water, so you might need to add a touch more flour before cooking.
Absolutely. For a lighter version, brush the patties with olive oil and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway. You can also air fry them at 375°F (190°C) for 10–12 minutes. They won’t be quite as crisp as fried, but still delicious.
Make sure you’ve squeezed out enough liquid from the zucchini and carrots. If the batter is too wet, the fritters won’t hold together. Adding an extra spoonful of flour can help.
They’re great with tzatziki, garlicky yogurt, or a simple Greek salad. You can also pair them with grilled chicken or fish for a more complete meal.
Yes! Cook the fritters first, let them cool, then freeze them in a single layer. Reheat in the oven or air fryer for best texture.
Definitely! This recipe is one of the tastiest answers to how to use up zucchini, especially in summer when it’s everywhere.
Kolokithokeftedes are traditional Greek zucchini patties made with herbs, feta, and lemon zest—giving them a fresh, tangy, and uniquely Mediterranean flavor compared to more neutral versions.
More Easy Mediterranean Recipes
- Italian stuffed peppers with tuna
- Mediterranean chicken and potatoes
- Greek chicken with lemon and orzo
- Avgolemono (Greek chicken and lemon soup)
- Peach gazpacho
- Summer pasta salad
- Mediterranean pasta salad
- Italian tuna salad
- Tuna pasta salad
If you tried this Greek Zucchini Fritters recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Greek Zucchini Fritters (Kolokithokeftedes)
Ingredients
- 4 medium zucchinis ≈ 4 cups grated (about 600g)
- 2 medium carrots ≈ 1 cup (about 120g) peeled and grated
- 2 spring onions finely chopped
- ¼ cup fresh mint finely chopped - sub dried mint or oregano
- ¼ cup fresh dill finely chopped - sub dried dill or oregano
- 1 lemon the grated zest
- 1 teaspoon cumin optional
- 2 large eggs
- 1 cup crumbled feta cheese ≈ 7 oz
- 6 tablespoons all-purpose flour or more as needed
- 1½ teaspoon baking powder
- 4 tablespoons olive oil for cooking the fritters
- 1½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the zucchini: Wash 4 medium zucchinis and 2 medium carrots and grate them on the coarse side of a box grater. Place them in a colander, sprinkle with 1½ teaspoon salt, mix well, and let them sit for 10 minutes to release their water.
- Squeeze out moisture: After 10 minutes, squeeze the grated veggies really well using your hands or wrap them in a clean kitchen towel and twist to wring out all the liquid. This step is crucial — the drier your vegetables, the crispier your fritters.
- Make the batter: In a large bowl, combine the grated zucchini and carrots, 2 spring onions, ¼ cup fresh mint, ¼ cup fresh dill (all finely chopped), the zest of 1 lemon, 1 teaspoon cumin, 2 large eggs, 1 cup crumbled feta cheese, and ¼ teaspoon black pepper. Add the flour: Stir everything together with a spoon. Gradually add 6 tablespoons all-purpose flour and 1½ teaspoon baking powder until you have a sticky batter. You may need a bit more or less depending on how wet your mixture is.
- Fry the fritters: Heat 2 tablespoons olive oil in a nonstick skillet on medium-high heat. When hot, drop in spoonfuls of the mixture and flatten slightly with the back of the spoon. Fry for about 3 to 4 minutes per side, until golden brown and crisp. Don’t overcrowd the pan — work in batches - adding more oil after every batch.
- Drain and serve: Transfer the cooked fritters to a paper towel-lined plate. Serve warm or at room temperature, ideally with a side of garlicky yogurt or tzatziki.
Notes
- Zucchini: Use fresh, firm ones. Sub yellow squash or a mix for extra color.
- Carrots: Add sweetness and crunch. Try sweet potato or parsnip instead.
- Spring onions: Mild and fresh. Sub scallions or chives.
- Mint: Bright, classic Greek flavor. Use dried mint or swap with parsley or oregano.
- Dill: Essential taverna herb. Sub dried dill or parsley for a softer touch.
- Lemon zest: Adds citrusy lift. Sub lemon juice or orange zest.
- Cumin (optional): Warm, earthy note. Use coriander or skip it.
- Eggs: Bind everything together. Sub flax eggs for an egg-free version.
- Feta: Tangy and creamy. Try goat cheese, ricotta salata, or parmesan.
- Flour: All-purpose is best. Sub whole wheat, chickpea, or panko.
- Baking powder: For lightness. Sub with self-rising flour (omit added baking powder).
- Olive oil: Classic flavor. Sub with avocado or neutral oil.
- Salt: Boosts flavor and pulls water from veggies—don’t skip it.
- Black pepper: Adds kick. Try Aleppo or red pepper flakes for more heat.
- Squeeze well: The drier the veggies, the crispier the fritters.
- Fresh herbs = best flavor: Use fresh dill and mint if possible; go light on dried.
- Don’t skip lemon zest: It brightens and balances the salty feta.
- Adjust flour: Batter should be sticky, not wet—add flour as needed.
- Use nonstick: Easier flipping, no sticking, less mess.
- Fry in batches: Overcrowding = soggy fritters. Give them space to crisp.
- Medium-high heat: Hot oil (not smoking) prevents greasiness.
- Serve with a dip: Tzatziki, garlicky yogurt, or lemony aioli = next-level meze.
- Make them mini: Use a teaspoon scoop for bite-sized party snacks.
- Reheat like a pro: Oven or air fryer brings back the crunch—great for lunch.
Maria P. says
Just made these last night and WOW. They are absolutely delicious! I’m Greek-American and grew up eating kolokithokeftedes, so I was a bit skeptical… but even my 82-year-old Greek mom said they reminded her of her village in the Peloponnese 😄 I loved the touch of carrot—adds just the right sweetness and color. Served them with tzatziki and a big horiatiki salad. This recipe’s going straight into my summer rotation. Thank you!!
Nico Pallotta says
Maria, your comment made our day! Thank you so much 😊 We're honored that even your mom gave her stamp of approval—that's the ultimate compliment. And yes, that little bit of carrot really brings something special, right? Sending you and your mom a big hug from Todi 🇮🇹❤️ Keep cooking and sharing those beautiful Greek flavors!