Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g zucchini (about 3 medium), coarsely grated
- 1 tsp fine sea salt (for draining zucchini)
- 2 garlic cloves, minced
- 3 spring onions, finely sliced
- 60 g feta cheese, crumbled (about 1/2 cup)
- 30 g finely grated hard cheese (kefalotyri or Parmesan, about 1/4 cup)
- 2 large eggs, lightly beaten
- 60 g panko or dry breadcrumbs (about 1 cup, loosely packed)
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh mint
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 tsp freshly ground black pepper, plus salt to taste
- Up to 1/4 tsp extra fine salt (optional, to taste)
- 35 g all-purpose flour (about 1/4 cup), for dusting
- 120 ml light olive oil or vegetable oil (about 1/2 cup), for frying
- 240 g full-fat Greek yogurt (1 cup)
- 1/2 medium cucumber, grated and squeezed dry (about 1/2 cup)
- 1 small garlic clove, grated (for tzatziki)
- 1 tbsp extra-virgin olive oil (for tzatziki)
- 1 tbsp fresh lemon juice, plus lemon wedges to serve
- 1 tbsp chopped fresh dill (for tzatziki)
- Salt and black pepper to taste (for tzatziki)
Do This
- 1. Grate zucchini, toss with 1 tsp salt, and let drain in a colander 15 minutes. Squeeze out as much liquid as possible.
- 2. While zucchini drains, make tzatziki: mix yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Chill.
- 3. In a bowl, combine drained zucchini, garlic, spring onions, feta, hard cheese, herbs, eggs, breadcrumbs, pepper, and a pinch of salt if needed.
- 4. Mix to a thick, sticky batter that holds together; if too wet, add 1–2 tbsp extra breadcrumbs.
- 5. Heat a thin layer of oil in a large skillet over medium heat. Lightly dust your hands with flour, shape spoonfuls of batter into small patties, and dust lightly with flour.
- 6. Fry patties in batches 3–4 minutes per side until deep golden and crisp. Drain on paper towels.
- 7. Serve hot with chilled tzatziki, lemon wedges, and extra fresh herbs.
Why You’ll Love This Recipe
- Classic Greek flavor: fresh dill, mint, and feta give these fritters a bright, authentic taste.
- Wonderfully crispy outside with a soft, herby, cheesy center.
- Flexible dish: perfect as a meze appetizer, light lunch, or side dish.
- Great make-ahead components: the batter and tzatziki can be prepared in advance for easy entertaining.
Grocery List
- Produce: Zucchini, spring onions, garlic, cucumber, fresh dill, fresh mint, fresh parsley, lemons.
- Dairy: Feta cheese, hard cheese (kefalotyri or Parmesan), full-fat Greek yogurt, eggs.
- Pantry: Fine sea salt, black pepper, panko or dry breadcrumbs, all-purpose flour, light olive oil or vegetable oil, extra-virgin olive oil.
Full Ingredients
For the Kolokithokeftedes (Zucchini and Herb Fritters)
- 500 g zucchini (about 3 medium), coarsely grated
- 1 tsp fine sea salt (for draining the zucchini)
- 2 garlic cloves, finely minced
- 3 spring onions (scallions), finely sliced (both white and green parts)
- 60 g feta cheese, crumbled (about 1/2 cup, packed)
- 30 g finely grated kefalotyri, kefalograviera, or Parmesan cheese (about 1/4 cup)
- 2 large eggs, lightly beaten
- 60 g panko or dry breadcrumbs (about 1 cup, loosely packed), plus 1–2 tbsp extra if needed
- 3 tbsp fresh dill, finely chopped
- 3 tbsp fresh mint, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/2 tsp freshly ground black pepper
- Up to 1/4 tsp fine sea salt, to taste (optional; add only if needed after tasting the mixture)
- 35 g all-purpose flour (about 1/4 cup), for dusting your hands and the fritters
- 120 ml light olive oil or neutral vegetable oil (about 1/2 cup), for pan-frying (you may not use it all)
For the Tzatziki
- 240 g full-fat Greek yogurt (1 cup)
- 1/2 medium cucumber, seeds removed, coarsely grated and very well squeezed dry (about 1/2 cup packed after squeezing)
- 1 small garlic clove, very finely grated or minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp fresh dill, finely chopped
- 1/4 tsp fine sea salt, plus more to taste
- Pinch of freshly ground black pepper
To Serve
- Lemon wedges
- Extra chopped dill, mint, or parsley
- Flaky sea salt (optional, for finishing)
Step-by-Step Instructions
Step 1: Grate and Salt the Zucchini
Wash and dry the zucchini. Trim the ends and coarsely grate them using the large holes of a box grater or a food processor grating disk. Place the grated zucchini in a large bowl and sprinkle with the 1 tsp fine sea salt. Toss well to distribute the salt, then transfer the zucchini to a colander set over the sink or over a bowl. Let it sit for 15–20 minutes; the salt will draw out excess moisture, which is the key to crispy fritters.
After the resting time, use your hands to squeeze the zucchini in small handfuls, pressing firmly to remove as much liquid as possible. You can also wrap the grated zucchini in a clean kitchen towel and twist hard over the sink. The drier the zucchini, the crisper your kolokithokeftedes will be. Place the squeezed zucchini into a clean mixing bowl.
Step 2: Make the Tzatziki Sauce
While the zucchini is draining, prepare the tzatziki. In a medium bowl, add the Greek yogurt. Grate the cucumber, then squeeze it extremely well in your hands or a clean towel until almost dry; this prevents the sauce from becoming watery. Add the cucumber to the yogurt along with the grated garlic, extra-virgin olive oil, lemon juice, chopped dill, salt, and a pinch of black pepper.
Stir until everything is well combined. Taste and adjust seasoning with extra salt or lemon as desired. Cover and refrigerate until serving time; chilling allows the flavors to meld and the garlic to soften.
Step 3: Build the Fritter Mixture
To the bowl with the well-squeezed zucchini, add the minced garlic, sliced spring onions, crumbled feta, grated hard cheese, chopped dill, mint, and parsley. Gently toss to distribute the herbs and cheeses evenly through the zucchini.
Pour in the lightly beaten eggs, then sprinkle the breadcrumbs and black pepper over the top. Using a fork or your hands, mix until everything is thoroughly combined. The mixture should be thick, moist, and slightly sticky, but it should hold together when pressed into a small patty. If it feels too wet and loose, add 1–2 tbsp more breadcrumbs and mix again. Taste a tiny bit (or cook a teaspoon in a pan) and add a small pinch of extra salt only if needed, as feta is already salty.
Step 4: Shape the Fritters
Prepare a plate or tray for the shaped fritters. Lightly dust your hands with some of the all-purpose flour. Scoop about 2 tbsp of the mixture for each fritter and gently shape it into a small, slightly flattened patty about 5–6 cm (2–2.5 inches) wide and 1.5 cm (1/2–3/4 inch) thick. Lightly dust each fritter with a little flour, shaking off any excess; this encourages a crisp, golden crust.
Repeat with the remaining mixture, arranging the fritters in a single layer. If the mixture is very sticky, chill the shaped fritters in the refrigerator for 15–20 minutes to firm up before frying (this is optional but helpful in warm kitchens).
Step 5: Fry Until Golden and Crisp
Pour about 3–4 mm (a thin, shallow layer) of light olive oil or vegetable oil into a large, heavy skillet and heat over medium heat. To test if the oil is ready, drop in a tiny bit of the mixture; it should gently sizzle immediately but not smoke.
Working in batches so you do not crowd the pan, carefully place the fritters into the hot oil. Fry for 3–4 minutes on the first side until deep golden brown and crisp around the edges. Flip carefully with a spatula and fry the second side for another 3–4 minutes until cooked through and evenly golden. Adjust the heat as needed so they brown steadily without burning.
Step 6: Drain and Keep Warm
As each batch of fritters finishes cooking, transfer them to a plate lined with paper towels to absorb excess oil. If you are cooking many batches, you can keep the cooked fritters warm in a low oven (about 95–100°C / 200–210°F) while you finish frying the rest.
If desired, immediately sprinkle the hot fritters with a tiny pinch of flaky sea salt to enhance their flavor. Avoid salting too heavily because the cheeses and salted zucchini already provide plenty of seasoning.
Step 7: Serve with Tzatziki and Lemon
Transfer the hot kolokithokeftedes to a serving platter. Garnish with extra chopped fresh dill, mint, or parsley. Place a bowl of chilled tzatziki on the side and arrange lemon wedges around the fritters.
Serve right away while the fritters are still crisp on the outside and soft within. Encourage diners to squeeze fresh lemon over each fritter and dip generously into the tzatziki for the full Greek taverna experience.
Pro Tips
- Really squeeze the zucchini: This is the single most important step for crisp fritters. If the mixture is too wet, the fritters will be soft and may fall apart.
- Use full-fat Greek yogurt: It gives the tzatziki a thick, luxurious texture that holds up well next to the hot fritters.
- Test a mini fritter first: Fry a small patty to check seasoning and texture. If it falls apart, add a bit more breadcrumbs; if it tastes bland, add a pinch more salt or herbs.
- Maintain moderate heat: Too hot and the fritters burn before the center cooks; too low and they absorb oil. A gentle but steady sizzle is perfect.
- Serve immediately: These are at their best right off the stove when they are at maximum crispness.
Variations
- Gluten-free: Replace the breadcrumbs with gluten-free breadcrumbs and use a gluten-free all-purpose flour blend for dusting.
- Baked fritters: Lightly grease a baking sheet, place spoonfuls of the mixture on it, flatten gently, brush with a little oil, and bake at 200°C / 400°F for 15–20 minutes, flipping halfway, until golden.
- Extra veggie: Replace 100 g of the zucchini with finely grated carrot or summer squash for a touch of sweetness and color.
Storage & Make-Ahead
Cooked fritters are best fresh, but leftovers can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 190°C / 375°F oven or in a dry skillet over medium heat until hot and re-crisped. For longer storage, freeze the cooked fritters in a single layer on a tray, then transfer to a freezer bag for up to 2 months; reheat from frozen in a hot oven until sizzling and crisp.
You can also prepare the fritter mixture (without shaping) up to 1 day in advance and refrigerate it, tightly covered. Shape just before frying. The tzatziki can be made 1–2 days ahead and kept chilled; give it a good stir before serving.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, about 4–5 fritters plus tzatziki): 350 calories; 11 g protein; 26 g fat; 18 g carbohydrates; 2 g fiber; 650 mg sodium. Values will vary based on exact ingredients, oil absorption, and serving size.
