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Crispy Greek Kolokithokeftedes Recipe Easy Homemade Zucchini Feta Fritters

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These crispy Greek Kolokithokeftedes are zucchini feta fritters with fresh herbs, perfect as a quick snack or appetizer with a satisfying crunch and savory bite.

Ingredients

Scale
  • 3 medium zucchinis (about 1 pound / 450 grams), grated and well-drained
  • 1 cup (about 150 grams) crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 3 large green onions, finely sliced (white and green parts)
  • 2 large eggs, room temperature
  • 1/2 cup (65 grams) all-purpose flour (or chickpea/almond flour for gluten-free)
  • Olive oil for frying
  • Salt and pepper to taste
  • Lemon zest from 1 lemon (optional)

Instructions

  1. Grate the zucchinis using a box grater or food processor into a large bowl and let rest for 5 minutes to release moisture.
  2. Place grated zucchini into a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, combine drained zucchini, crumbled feta, chopped dill, mint, green onions, and lemon zest if using. Stir to mix evenly.
  4. Add eggs and sprinkle flour over the mixture. Season lightly with black pepper and salt if needed. Mix gently until a sticky batter forms. Add more flour if too wet.
  5. Heat about 1/4 inch (6 mm) of olive oil in a heavy skillet over medium heat until shimmering but not smoking (around 350°F / 175°C).
  6. Shape batter into small patties (2-3 inches / 5-7 cm diameter) using wet hands or a spoon and carefully place in hot oil, frying in batches.
  7. Fry each side for 3-4 minutes until golden brown and crispy, flipping gently with a spatula or slotted spoon. Adjust heat as needed.
  8. Transfer cooked fritters to a plate lined with paper towels to drain excess oil and let rest for a minute.
  9. Serve warm with a squeeze of lemon or alongside tzatziki sauce.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Do not overmix batter to keep texture light. Maintain medium heat for frying to ensure fritters cook evenly without burning. Fry in small batches to keep oil temperature steady. Fresh dill and mint add brightness; dried herbs can be used at half quantity. Batter can be refrigerated up to 2 hours before frying. Leftovers store well in fridge for 2 days or freeze for longer storage.

Nutrition

Keywords: Greek fritters, zucchini fritters, kolokithokeftedes, feta fritters, Mediterranean appetizer, zucchini recipe, crispy fritters

Find it online: https://cheerycrisp.com/crispy-greek-kolokithokeftedes-recipe-easy-homemade-zucchini-feta-fritters/