Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Zucchini Fritters (Kolokithokeftedes)
Grated zucchini fritters bound with egg and flour, studded with dill, mint, and feta, then pan-fried in olive oil until crisp-edged.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander, toss with 1 tsp of salt, and let it sit for 20 minutes to draw out the water.
- 2
Place the zucchini in the center of a clean kitchen towel and twist tightly to squeeze out as much liquid as absolutely possible. The zucchini must be very dry.
- 3
Transfer the dry zucchini to a large bowl. Add the chopped green onions, dill, mint, crumbled feta cheese, and beaten eggs. Mix well.
- 4
Sprinkle the flour and baking powder over the mixture and fold it in until just combined. The batter should be thick and cohesive.
- 5
Heat the olive oil in a large skillet over medium heat until shimmering.
- 6
Drop heaping tablespoons of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry for 3-4 minutes per side until deep golden brown and crispy. Drain on paper towels and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving180
Calories
10 g
Protein
16 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kolokithokeftedes are a Greek meze born from summer gardens overflowing with zucchini, traditionally served on islands like Crete and Santorini where cooks stretch a humble vegetable with fresh herbs and tangy feta. The name simply means zucchini patties, and they sit alongside other keftedes (fried fritter cakes) in the Greek table of small shared plates. What sets them apart is the heavy hand of dill and mint, which turns a vegetable fritter into something distinctly herbaceous and bright.
Listahan note
This version leans on squeezing the zucchini truly dry so the fritters crisp instead of steam, and keeps the herb ratio generous. It treats feta as seasoning rather than filler, so the patties hold together without tasting heavy.
Technique cues
- Salt the grated zucchini and let it sit ten minutes, then wring it out hard in a clean towel, because the water it releases is what makes fritters fall apart in the pan.
- Let the batter rest five minutes before frying so the flour hydrates and binds, giving you patties that flip in one piece.
- Fry in a shallow pool of oil at a steady medium-high and resist pressing the patties down, since flattening squeezes out steam and gives you a dense rather than fluffy interior.
Kitchen flow
- Parallel prep
- While the salted zucchini drains, chop the herbs and scallions and crumble the feta so the batter comes together in one bowl.
- Make-ahead
- Mix the batter a few hours ahead and keep it chilled; it actually firms up and fries more cleanly cold.
- Leftover move
- Tuck cold fritters into a pita with tzatziki and tomato for a next-day lunch wrap.
- Cleanup rhythm
- Line your draining plate with paper towels before you start frying so the only real cleanup is the one pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
zucchini
fritter base
Purpose: Grated zucchini gives these their tender interior and mild sweetness that the herbs and feta play against.
Handling: Grate on the large holes, salt, rest, then squeeze out as much liquid as you can.
Adaptation: Yellow summer squash works identically; in a pinch grated carrot plus a little potato gives a sweeter, sturdier patty.
feta cheese
salt and tang
Purpose: Crumbled feta seasons the batter from within and adds a milky sharpness that defines the Greek version.
Handling: Crumble fine so it distributes evenly and melts into pockets rather than clumping.
Adaptation: Dairy-free feta or a tablespoon of nutritional yeast plus extra salt keeps the savory note without dairy.
fresh dill
signature herb
Purpose: Dill is the herb that makes these read as Greek rather than a generic veggie fritter.
Handling: Chop finely and add raw so the volatile oils stay bright.
Adaptation: Fresh mint or flat-leaf parsley can stand in if dill is unavailable, though the character shifts.
scallions
aromatic lift
Purpose: Green onion adds gentle allium sweetness without the harsh bite of raw white onion.
Handling: Slice thin, white and green parts both, and fold in at the end.
Adaptation: A small grated shallot or a quarter of a finely diced red onion works in their place.
all-purpose flour
binder
Purpose: A modest amount of flour ties the squeezed zucchini and egg into a batter that holds its shape.
Handling: Add gradually until the mix just clings together; too much makes them gummy.
Adaptation: Chickpea flour or a gluten-free blend binds just as well and adds a nutty note.
egg
binder
Purpose: Egg sets as it fries and is the glue that keeps the patties intact when flipped.
Handling: Beat lightly before folding into the vegetable mixture.
Adaptation: A flax egg (one tablespoon ground flax plus three tablespoons water, rested) binds these for an egg-free batch.
Technique notes
- A test fritter is worth the minute it takes; fry one first to check seasoning and binding before committing the whole batch.
- Keep finished fritters warm on a wire rack in a low oven rather than stacked on a plate, which traps steam and softens the crust.
- A squeeze of lemon over the hot fritters right out of the pan wakes up the herbs better than any sauce.
Ingredient swaps
- Gluten-free direction
- Swap the all-purpose flour for chickpea flour or a one-to-one gluten-free blend; both bind reliably.
- Dairy-free option
- Use dairy-free feta or skip the cheese and add an extra pinch of salt plus a tablespoon of nutritional yeast.
- Lower-oil direction
- Bake on an oiled sheet at 425F, flipping once, for a lighter fritter with less hands-on frying.
Serve alongside
- Tzatziki
- Greek village salad (horiatiki)
- Warm pita with olive oil
- Marinated olives
- Chilled Assyrtiko white wine
- Sparkling water with lemon
- Mint iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep cooked fritters in the fridge up to three days in a covered container. Reheat in a 375F oven or a dry skillet to bring back the crisp edges rather than the microwave, which makes them soggy. They freeze well for up to two months; reheat from frozen in a hot oven.
Equipment
- Box grater
- Clean kitchen towel for squeezing
- Wide cast-iron or nonstick skillet
- Wire cooling rack
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