I turned zucchini, feta, and dill into a quick, healthy weeknight staple in my Greek meal recipes, and the simple trick I use will make you want to read on.

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I didn’t set out to perfect kolokithokeftedes, I just wanted something fast for dinner and ended up obsessed. Shredded zucchini and crumbled feta make these fritters sing, but it’s the way they go from crispy outside to tender inside without turning soggy that keeps me coming back.

They’re a weird little mix of Greek comfort and smart weekday cooking, so they slide right into my Greek Meal Recipes roster and are totally a Quick Easy Dinner Ideas Healthy kind of dish. Try them when you want something bright, salty and a bit addictive, you might be surprised how simple they feel.

Ingredients

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Zucchini: Mild, watery veggie adds fiber and moisture, it’s slightly sweet and tender.
Feta: Salty tangy cheese that adds protein and creaminess, crumbles into salty pockets.
Eggs: Bind everything, add protein and richness make fritters hold their shape.
Flour: Adds structure and light carbs, helps crisp edges when fried in oil.
Dill: Fresh grassy herb, bright flavor a small pinch lifts bowl of fritters.
Olive oil: Healthy fat, helps browning and crispness, adds a subtle fruity note.
Lemon: Optional squeeze for acidity, cuts richness and adds refreshing tang.
Onion: Adds savory sweetness, small amount gives background bite and depth.

Ingredient Quantities

3 medium zucchini about 600 g

1 small onion or 2 spring onions (scallions)

100 g feta, crumbled

2 large eggs

1/2 cup all purpose flour (about 60 g)

1/4 cup fine breadcrumbs optional

3 tbsp fresh dill, chopped

2 tbsp fresh mint or parsley, chopped optional

1 tsp salt

1/2 tsp black pepper

1 small garlic clove, minced optional

Olive oil for frying about 3 tbsp

Lemon wedges for serving optional

How to Make this

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1. Grate the zucchini into a large bowl, roughly chop the onion or slice the spring onions, sprinkle the zucchini with the 1 tsp salt and let sit 8 to 10 minutes so water is drawn out.

2. After resting, squeeze the zucchini hard in a clean kitchen towel or several layers of paper towel until most liquid is gone, you want it damp not soggy.

3. Put the drained zucchini in a mixing bowl, add the chopped onion/scallions, crumbled feta, 2 beaten eggs, 1/2 cup flour, the 1/4 cup fine breadcrumbs if using, 3 tbsp chopped dill, 2 tbsp chopped mint or parsley if using, the minced garlic if using, and 1/2 tsp black pepper. Add the 1 tsp salt but go easy because feta is salty; you can skip some salt if your feta is very salty.

4. Mix gently until combined, dont overwork it or the fritters get tough. If the mix looks too wet add a little more flour or a tablespoon of breadcrumbs at a time until it holds together enough to form patties.

5. Let the mixture rest 5 minutes so the flour hydrates; this helps them hold their shape and not fall apart when frying.

6. Heat a nonstick or heavy skillet over medium heat and add about 3 tbsp olive oil, swirl to coat. Test oil with a small pinch of batter, it should sizzle but not burn.

7. Scoop heaped tablespoons of the mixture (or use an ice cream scoop), drop into the pan and flatten slightly with the back of the spoon into 1/2 inch thick patties. Don’t overcrowd the pan, fry in batches.

8. Fry 3 to 4 minutes per side until deep golden and crisp, reduce heat if they brown too fast and arent cooked through. Add a splash more oil between batches if needed.

9. Drain cooked fritters on paper towels and keep warm in a low oven if making many. Serve hot with lemon wedges and extra herbs, squeeze lemon over them just before eating, theyre best fresh and crisp.

Equipment Needed

1. Box grater (or large handheld grater)
2. Large mixing bowl
3. Clean kitchen towel or several layers of paper towel, youll use it to squeeze out the zucchini
4. Measuring cups and spoons
5. Fork or whisk to beat the eggs
6. Wooden spoon or rubber spatula for gentle mixing
7. Ice cream scoop or heaped tablespoon for portioning
8. Nonstick or heavy skillet for frying
9. Slotted spatula or turner for flipping
10. Plate lined with paper towels and an ovenproof tray or wire rack to keep fritters warm

FAQ

Q: How do I stop the fritters from being soggy? A: Salt the grated zucchini and let it sit 10 to 15 minutes, then squeeze out as much water as you can with a clean dish towel or cheesecloth. Don’t skip this step, it makes all the difference. Also don’t overcrowd the pan when frying and make sure the oil is hot enough so they crisp up quickly.

Q: Can I bake or air fry them instead of frying? A: Yes. For the oven, place patties on a parchment lined sheet, brush or spray with a little oil and bake at 200°C (400°F) for about 20 to 25 minutes, flipping once halfway. In an air fryer cook at 200°C (400°F) for 10 to 12 minutes, shake or flip once. They’ll be a bit less greasy but still tasty.

Q: My fritters fall apart when I fry them. What went wrong? A: Either they were too wet or not bound enough. Squeeze more liquid from the zucchini, add a bit more flour or breadcrumbs, or chill the mixture 15 to 30 minutes to firm up before frying. Also make sure your pan and oil are hot before adding the patties.

Q: Can I make these gluten free or egg free? A: For gluten free swap the flour for a 1 to 1 gluten free flour blend or use chickpea (gram) flour, which binds well. For egg free try a flax egg (1 tbsp ground flax + 3 tbsp water per egg) or increase the chickpea flour and breadcrumbs, but texture will be slightly different.

Q: How can I reheat or store leftovers? A: Store cooled fritters in the fridge up to 2 to 3 days. Reheat in a skillet or oven to keep them crisp. You can freeze cooked fritters on a tray then transfer to a bag for up to a month; reheat from frozen in the oven at 180°C (350°F) for 10 to 15 minutes.

Q: Any tips to boost flavor or change the texture? A: Add more fresh herbs like dill, mint or parsley, or a pinch of red pepper flakes. Using part feta and part grated harder cheese gives a different melt and texture. If you want firmer fritters add an extra tablespoon or two of flour or breadcrumbs. A squeeze of lemon when serving brightens everything up.

Kolokithokeftedes (Greek Zucchini Fritters) Recipe Substitutions and Variations

Feta (100 g): swap with 100 g ricotta for a creamier, milder fritter or 100 g soft goat cheese for similar tang; if using ricotta add a small pinch of salt to make up for the lost saltiness.
Eggs (2): use flax “eggs” to bind – mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes, then use in place of the two eggs. It’s a bit denser but it holds together well.
1/2 cup all purpose flour: substitute 1/2 cup chickpea (gram) flour for a nutty, gluten free option or use a 1-to-1 gluten free flour blend same amount.
Olive oil for frying (about 3 tbsp): use avocado or sunflower oil for a higher smoke point, or shallow bake the patties at 200°C (about 400°F) for 18-22 minutes turning once if you want less oil.

Pro Tips

– Dry the zucchini like your life depends on it. After salting, really squeeze it in a clean towel or use a salad spinner or potato ricer, till it’s damp not soggy. If the batter still seems wet, add flour or breadcrumbs a tablespoon at a time. Too much moisture = limp fritters.

– Go easy on the added salt cause feta is salty. Crumble and taste the feta first, or even rinse it quick under cold water if it’s super briny. You can always add salt later, can’t take it out once mixed.

– Heat control matters more than oil amount. Use a heavy skillet or cast iron, medium heat, and test with a pinch of batter so it sizzles but doesn’t burn. Don’t overcrowd the pan, and add a splash more oil between batches so they fry evenly and stay crisp.

– Want extra crunch and better hold? Stir in a tablespoon of fine cornmeal or semolina, or chill the batter 10 to 15 minutes so the flour hydrates and firms up. Also, mix gently and only until combined, overworking makes them tough.

– Make ahead hacks: form patties and freeze on a tray, then cook straight from frozen for fuss-free batches later. Or keep cooked fritters warm and crisp in a low oven on a rack. Serve with lemon right before eating, it brightens everything.

Kolokithokeftedes (Greek Zucchini Fritters) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I turned zucchini, feta, and dill into a quick, healthy weeknight staple in my Greek meal recipes, and the simple trick I use will make you want to read on.

Servings

servings

Calories

315

kcal

Equipment: 1. Box grater (or large handheld grater)
2. Large mixing bowl
3. Clean kitchen towel or several layers of paper towel, youll use it to squeeze out the zucchini
4. Measuring cups and spoons
5. Fork or whisk to beat the eggs
6. Wooden spoon or rubber spatula for gentle mixing
7. Ice cream scoop or heaped tablespoon for portioning
8. Nonstick or heavy skillet for frying
9. Slotted spatula or turner for flipping
10. Plate lined with paper towels and an ovenproof tray or wire rack to keep fritters warm

Ingredients

3 medium zucchini about 600 g
1 small onion or 2 spring onions (scallions)
100 g feta, crumbled
2 large eggs
1/2 cup all purpose flour (about 60 g)
1/4 cup fine breadcrumbs optional
3 tbsp fresh dill, chopped
2 tbsp fresh mint or parsley, chopped optional
1 tsp salt
1/2 tsp black pepper
1 small garlic clove, minced optional
Olive oil for frying about 3 tbsp
Lemon wedges for serving optional

Directions

Grate the zucchini into a large bowl, roughly chop the onion or slice the spring onions, sprinkle the zucchini with the 1 tsp salt and let sit 8 to 10 minutes so water is drawn out.
After resting, squeeze the zucchini hard in a clean kitchen towel or several layers of paper towel until most liquid is gone, you want it damp not soggy.
Put the drained zucchini in a mixing bowl, add the chopped onion/scallions, crumbled feta, 2 beaten eggs, 1/2 cup flour, the 1/4 cup fine breadcrumbs if using, 3 tbsp chopped dill, 2 tbsp chopped mint or parsley if using, the minced garlic if using, and 1/2 tsp black pepper. Add the 1 tsp salt but go easy because feta is salty; you can skip some salt if your feta is very salty.
Mix gently until combined, dont overwork it or the fritters get tough. If the mix looks too wet add a little more flour or a tablespoon of breadcrumbs at a time until it holds together enough to form patties.
Let the mixture rest 5 minutes so the flour hydrates; this helps them hold their shape and not fall apart when frying.
Heat a nonstick or heavy skillet over medium heat and add about 3 tbsp olive oil, swirl to coat. Test oil with a small pinch of batter, it should sizzle but not burn.
Scoop heaped tablespoons of the mixture (or use an ice cream scoop), drop into the pan and flatten slightly with the back of the spoon into 1/2 inch thick patties. Don’t overcrowd the pan, fry in batches.
Fry 3 to 4 minutes per side until deep golden and crisp, reduce heat if they brown too fast and arent cooked through. Add a splash more oil between batches if needed.
Drain cooked fritters on paper towels and keep warm in a low oven if making many. Serve hot with lemon wedges and extra herbs, squeeze lemon over them just before eating, theyre best fresh and crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.