Greek Zucchini & Feta Fritters (Kolokythokeftedes)

How to Make It

1. 1

   Grate and Drain the Zucchini

   Coarsely grate the zucchini into a large bowl or onto a clean kitchen cloth. Sprinkle lightly with a pinch of salt, toss well, and leave to rest for 10 minutes. This draws out excess moisture. After resting, gather the zucchini in the cloth or in a fine-mesh sieve and squeeze firmly to remove as much liquid as possible. This step is critical — excess water will prevent the fritters from crisping.

   Tip: The more moisture you remove, the crispier your fritters will be. Don't skip the squeeze!
2. 2

   Build the Fritter Mixture

   Transfer the well-drained zucchini to a large mixing bowl. Add the crumbled feta, chopped dill, parsley, spring onions, and minced garlic. Crack in the eggs and add the lemon zest and freshly ground black pepper. Stir gently to combine. Sift in the wholemeal flour and baking powder, then fold everything together until just combined — do not overmix. The batter should be thick enough to hold a patty shape.

   Tip: Taste the mixture before adding any extra salt — feta contributes significant sodium already.
3. 3

   Shape the Fritters

   Using wet hands or a large tablespoon, scoop portions of the mixture (approximately 2 heaped tablespoons each) and gently press into flat, round patties about 1.5 cm thick and 6–7 cm in diameter. You should get approximately 12 fritters from this batch, yielding 3 per serving.

   Tip: Chilling the shaped patties in the fridge for 10 minutes helps them hold together better during cooking.
4. 4

   Pan-Fry to Golden Perfection

   Heat 1 tablespoon of extra virgin olive oil in a large non-stick skillet or cast iron pan over medium heat. Once the oil is shimmering but not smoking, add the fritters in batches — do not crowd the pan. Cook for 3–4 minutes per side without pressing down, until each fritter is deeply golden-brown and cooked through. Transfer to a plate lined with paper towel to absorb any excess oil. Repeat with remaining fritters, adding a small drizzle of oil as needed.

   Tip: Resist the urge to flip early — the fritter will release naturally from the pan when it is properly seared.
5. 5

   Rest and Serve

   Allow fritters to rest for 2 minutes before serving. Arrange on a platter and serve warm with a side of chilled tzatziki made from low-fat Greek yoghurt, cucumber, garlic, and dill, plus lemon wedges for squeezing. A simple side salad of tomato, cucumber, and red onion dressed with olive oil and oregano completes the mezze spread beautifully.

   Tip: Leftovers reheat well in an air fryer or oven at 180°C for 5–6 minutes, restoring crispness without added oil.