Kolokithokeftedes

Kolokithokeftedes are crisp-edged, tender Greek zucchini fritters packed with feta, fresh mint, dill, and scallions. They are bright, savory, and aromatic, with a juicy interior balanced by a squeeze of fresh lemon.

Nutrition · per serving

539kcal

18.4gProtein

31.3gCarbs

38.3gFat

4.3gFiber

2 servings

Ingredients

11 items

Fritter mixture

zucchini, coarsely grated500 g

fine salt5 g

feta, crumbled120 g

scallions, finely sliced40 g

fresh mint, finely chopped10 g

fresh dill, finely chopped8 g

egg1 large (50 g without shell)

plain flour60 g

black pepper1 g

For frying and serving

olive oil45 ml

lemon wedges1 lemon (120 g)

Tips

•Squeezing the zucchini thoroughly is the most important beginner-friendly technique for success.
•Use medium heat; high heat can brown the outside before the inside sets.
•If you prefer, serve with thick Greek yogurt or tzatziki, though this will change the nutrition.
•These fritters are best eaten immediately, but can be reheated in a dry pan or hot oven to re-crisp.

Steps

1
Grate the zucchini on the coarse side of a grater, toss it with the salt in a bowl, and let it sit for 5 minutes. Meanwhile, slice the scallions and chop the mint and dill.
500 g zucchini, coarsely grated5 g fine salt40 g scallions, finely sliced10 g fresh mint, finely chopped8 g fresh dill, finely chopped
2
Transfer the salted zucchini to a clean towel or handfuls at a time and squeeze very firmly over the sink to remove as much liquid as possible. This is the key to fritters that hold together and fry crisp rather than steam.
500 g zucchini, coarsely grated
3
Place the drained zucchini in a bowl with the feta, scallions, mint, dill, egg, flour, and black pepper. Mix until evenly combined into a thick, scoopable batter. If it looks wet, let it stand 2 minutes so the flour hydrates before deciding whether it needs a little more flour.
500 g zucchini, coarsely grated120 g feta, crumbled40 g scallions, finely sliced10 g fresh mint, finely chopped8 g fresh dill, finely chopped1 large (50 g without shell) egg60 g plain flour1 g black pepper
4
Heat half the olive oil in a large nonstick frying pan over medium heat. Scoop the mixture into 6 small mounds in the pan and flatten them lightly to about 1.5 cm thick so the centers cook through before the outside gets too dark.
45 ml olive oil
5
Fry for 3-4 minutes on the first side until deep golden at the edges, then turn carefully and cook 3 minutes more. The fritters are ready when both sides are golden brown and they feel lightly set in the center. Transfer to a plate.
6
Add the remaining olive oil and cook the rest of the mixture the same way. Serve hot with lemon wedges for squeezing over.
45 ml olive oil1 lemon (120 g) lemon wedges

Origin & History

Kolokithokeftedes are classic Greek zucchini fritters, especially associated with summer cooking and the islands, where fresh herbs and salty cheese are abundant. Variations appear across Greece, often with mint, dill, and feta, and they are commonly served as a meze to share.

greek zucchini fritters vegetarian meze pan-fried feta

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Steps

Grate the zucchini on the coarse side of a grater, toss it with the salt in a bowl, and let it sit for 5 minutes. Meanwhile, slice the scallions and chop the mint and dill.

500 g zucchini, coarsely grated5 g fine salt40 g scallions, finely sliced10 g fresh mint, finely chopped8 g fresh dill, finely chopped

Transfer the salted zucchini to a clean towel or handfuls at a time and squeeze very firmly over the sink to remove as much liquid as possible. This is the key to fritters that hold together and fry crisp rather than steam.

500 g zucchini, coarsely grated

Place the drained zucchini in a bowl with the feta, scallions, mint, dill, egg, flour, and black pepper. Mix until evenly combined into a thick, scoopable batter. If it looks wet, let it stand 2 minutes so the flour hydrates before deciding whether it needs a little more flour.

500 g zucchini, coarsely grated120 g feta, crumbled40 g scallions, finely sliced10 g fresh mint, finely chopped8 g fresh dill, finely chopped1 large (50 g without shell) egg60 g plain flour1 g black pepper

Heat half the olive oil in a large nonstick frying pan over medium heat. Scoop the mixture into 6 small mounds in the pan and flatten them lightly to about 1.5 cm thick so the centers cook through before the outside gets too dark.

45 ml olive oil

Fry for 3-4 minutes on the first side until deep golden at the edges, then turn carefully and cook 3 minutes more. The fritters are ready when both sides are golden brown and they feel lightly set in the center. Transfer to a plate.

Add the remaining olive oil and cook the rest of the mixture the same way. Serve hot with lemon wedges for squeezing over.

45 ml olive oil1 lemon (120 g) lemon wedges