Greek Zucchini Fritters (Kolokithokeftedes)
Servings: fritters
These Greek zucchini fritters (Kolokithokeftedes) are a fresh and flavorful summer recipe made with grated zucchini, feta, herbs, and lemon zest—perfect as a light lunch, appetizer, or meze with tzatziki on the side.
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
SUBSTITUTIONS
- 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.
