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Zucchini Fritters (Kolokithokeftedes)

Ruth Bardis
Kolokithokeftedes are Greek zucchini fritters that can be served warm or at room temperature. They’re perfect for kid’s school lunches, as a starter for a dinner party, or even a vegetarian burger patty. If you’re gluten free, feel free to use gluten free flour and breadcrumbs and swap the semolina for cornstarch. Either way, make sure to drain your zucchini well so these fritters get nice and crispy.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Lunch
Cuisine appertizers, Greek
Servings 5 People
Calories 228.8 kcal


For The Fritters:

  • ▢ 5 –6 zucchinis 2 ¾ pounds, grated
  • ▢ Salt
  • ▢ 3 tablespoons breadcrumbs
  • ▢ 5 tablespoons all-purpose flour
  • ▢ 3 tablespoons semolina flour
  • ▢ 1 teaspoon baking powder
  • ▢ ¼ cup finely chopped dill
  • ▢ ¼ cup finely chopped mint
  • ▢ ¼ cup finely chopped green onions
  • ▢ 2 eggs lightly whisked
  • ▢ 3 ½ ounces feta cheese crumbled
  • ▢ ¼ cup grated parmesan cheese optional
  • ▢ Black pepper
  • ▢ Extra virgin olive oil for frying

For Serving

  • ▢ Lemon wedges
  • ▢ Tzatziki or Greek yogurt


  • Salt the zucchini. Place the zucchini in a strainer with 1 teaspoon of salt. Mix well and set aside for 30 minutes so juices can be released. After 30 minutes, squeeze out any extra moisture with your hands and place into a bowl.
  • Make the dough. To the zucchini, add the breadcrumbs, flours, baking powder, dill, mint, green onions, eggs, feta, parmesan, and a pinch each of salt and pepper. Mix until all the ingredients are incorporated. If the batter is too wet, add a little more flour.
  • Get ready to fry. Heat the oil in a shallow wide pan over medium-high heat until it’s very hot.
  • Fry the fritters. Add spoonfuls of the mixture into the oil. They don’t have to be perfectly round, just level out with a spoon to create a pancake shape. Cook the fritters in batches without overcrowding the pan (I do 4 fritters per batch). Add more oil if it is too dry. Cook until golden and crispy, 3-4 minutes per side.
  • Drain. Transfer the cooked fritters to a plate lined with paper towels.
  • Serve. Serve either hot or at room temperature, with lemon wedges and Greek yogurt on the side.


  • Use a box grater to grate the zucchinis (not a food processor) otherwise they will release far too much liquid and will not hold their shape when fried.
  • Mix the batter until just combined so your fritters stay nice and light (overmixed=dense fritters). The batter should be thick and sticky and hold its shape when formed into a fritter.
  • Make sure your oil is very hot to ensure the fritters cook quickly and do not become soggy.
this recipe is sponsored by Mediterranean Supermarket 
Keyword Greek appertizers, Greek cuisine, Greek food