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Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices
Crispy kolokithokeftedes with feta cheese and fresh ingredients

Greek Zucchini Fritters with Feta (Kolokithokeftedes)

Author: Flavelo
Recipes Side Dishes
One of Crete's most beloved 'meze' dishes, where the abundance of summer squash meets salty feta cheese. The name might be a mouthful, but it's just 'kolokitho' (zucchini/squash) and 'keftedes' (meatballs/fritters) mashed together. The secret to the perfect fritter is removing water: only then will the outside be crispy while the inside remains creamy from the feta without getting soggy.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Box grater
  • Colander or clean kitchen towel (for squeezing zucchini)
  • Mixing bowl
  • Skillet

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Wash the zucchini, trim ends, and grate coarsely. Salt generously, toss, and let sit for 15 minutes.

Tip: Salt draws water out of the plant cells via osmosis. This is critical for a crispy result.
2 ✓

Squeeze the zucchini with your hands or twist inside a kitchen towel as hard as you can. Discard the liquid.

Tip: The drier the zucchini, the less flour you need, resulting in a more intense flavor.
3 ✓

Place squeezed zucchini in a bowl. Crumble in the feta, add the beaten egg, crushed garlic, chopped herbs, and pepper. (Go easy on salt, feta is salty!).

Tip: Feta chunks don't melt completely, providing nice texture pockets.
4 ✓

Stir in the cornmeal. You want a moldable, not too sticky batter. Add more flour if it's too wet.

Tip: Cornmeal adds extra crunch and a beautiful golden color.
5 ✓

Form small patties. Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry patties for 3-4 minutes per side until golden brown.

Tip: Don't overcrowd the pan, or the oil temp will drop and they will steam instead of fry.
6 ✓

Drain on paper towels. Serve warm with Greek yogurt or Tzatziki.

Tip: The contrast between cold yogurt and hot fritters is perfection.

Recipe FAQ

Why are my fritters greasy?
If the oil isn't hot enough, the crust doesn't seal immediately, and the fritter acts like a sponge. Make sure the oil is shimmering!
They fall apart while frying.
Likely too much water remained in the zucchini. Add a little more flour or breadcrumbs to bind it.

Ingredients

  • 1 lb Zucchini (approx. 2 medium)
  • 7 oz Feta Cheese
  • 1 large Egg
  • 1/3 cup Cornmeal (or All-Purpose Flour)
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 1 bunch Fresh Parsley (or Dill)
  • 1 pinch Salt
  • 1 pinch Freshly Ground Pepper
  • 1/2 cup Olive Oil (for frying)