Kolokithokeftedes: Greek Zucchini Fritters

Name: Kolokithokeftedes: Greek Zucchini Fritters
Cuisine: Greek
Ingredients: 1 kg (2.2 lb) zucchini, coarsely grated; 1 tsp salt, for draining; 1 medium onion, grated; 2 spring onions, finely chopped; 3 tbsp fresh dill, chopped; 3 tbsp fresh mint, chopped; 200g (7 oz) feta cheese, crumbled; 2 large eggs, beaten; 150g (1 1/4 cups) all-purpose flour, plus more if needed; 1/2 tsp baking powder; Freshly ground black pepper, to taste; Olive oil, for frying

Grdir Editorial — 25 August 2026

Kolokithokeftedes, also known as kolokithokeftedakia, are fried zucchini fritters and one of the most common summer meze dishes in Greece. Served at tavernas across the country, they appear alongside tzatziki or simply a squeeze of lemon, making them a staple of warm-weather tables. The fritters are built on well-drained grated zucchini, which is combined with fresh dill and mint, while feta cheese provides both salt and tang. Regional preparations vary somewhat, with home cooks and tavernas adjusting the mixture of herbs and choosing between egg and flour or flour alone as the binder, but the fried fritter format remains consistent nationwide. Light and herbaceous, they are best enjoyed hot as a meze or appetizer, and their simple composition makes them a good introduction to Greek summer cooking.

Ingredients

1 kg (2.2 lb) zucchini, coarsely grated
1 tsp salt, for draining
1 medium onion, grated
2 spring onions, finely chopped
3 tbsp fresh dill, chopped
3 tbsp fresh mint, chopped
200g (7 oz) feta cheese, crumbled
2 large eggs, beaten
150g (1 1/4 cups) all-purpose flour, plus more if needed
1/2 tsp baking powder
Freshly ground black pepper, to taste
Olive oil, for frying

Instructions

Toss the grated zucchini with the salt in a colander and let it drain for 30 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel.
In a large bowl, combine the drained zucchini, grated onion, spring onions, dill, mint, and feta.
Stir in the beaten eggs, then fold in the flour and baking powder until just combined; season with black pepper (the feta usually provides enough salt).
If the mixture feels too wet to hold its shape, add a little more flour, one tablespoon at a time.
Heat about 1cm (1/2 inch) of olive oil in a large frying pan over medium heat.
Drop tablespoons of the mixture into the hot oil, flattening slightly, and fry in batches for 2-3 minutes per side until golden brown.
Transfer to a plate lined with paper towels to drain, and serve warm, traditionally with a dollop of Greek yogurt or tzatziki.