Greek Zucchini Fritters (Kolokythokeftedes)

How to Make It

1. 1

   Purge the Zucchini

   Coarsely grate the zucchini using a box grater or food processor. Place the grated zucchini in a large bowl, sprinkle with 1 tsp of fine sea salt, toss well, and let it rest for 10 minutes. Transfer to a clean muslin cloth or several layers of paper towel and squeeze firmly to remove as much moisture as possible. This step is critical — dry zucchini means crispy fritters.

   Tip: The drier the zucchini, the better the fritters will hold together and crisp up. Do not skip this step.
2. 2

   Build the Fritter Batter

   Place the squeezed zucchini into a large mixing bowl. Add the crumbled feta, beaten eggs, whole wheat flour, chopped mint, parsley, spring onions, minced garlic, dried oregano, lemon zest, and freshly ground black pepper. Mix gently until the mixture just comes together into a loose, cohesive batter. Avoid over-mixing to keep the texture light.

   Tip: Taste the mixture before adding any extra salt — feta is naturally salty and the salted zucchini may provide enough seasoning already.
3. 3

   Shape the Fritters

   Using a heaped tablespoon or your hands, shape the mixture into small round patties approximately 7–8 cm in diameter and 1.5 cm thick. Place them on a lined tray as you work. You should get approximately 12 fritters from this batch.

   Tip: If the mixture feels too wet to shape, add an additional tablespoon of flour. If too dry, add a small splash of water.
4. 4

   Pan-Fry Until Golden

   Heat 15 ml of extra virgin olive oil in a large non-stick or cast iron skillet over medium heat. Once the oil shimmers, add fritters in a single layer without crowding — about 5–6 at a time. Cook for 4–5 minutes per side until deep golden-brown and cooked through. Transfer to a paper-towel-lined plate. Wipe the pan and repeat with remaining oil and fritters.

   Tip: Resist the urge to move the fritters before 4 minutes — letting them develop a crust first prevents them from breaking apart when flipped.
5. 5

   Serve in the Greek Tradition

   Arrange the hot fritters on a serving platter. Garnish with a few fresh mint leaves and lemon wedges on the side. Serve with a small bowl of plain low-fat Greek yoghurt or a light tzatziki for dipping. Best eaten immediately while crispy, though they can be reheated in a dry pan or oven at 180°C for 8 minutes.

   Tip: For a full meze spread, pair with a simple tomato and cucumber salad dressed with olive oil and red wine vinegar.