Traditional Greek Kolokithokeftedes bring the sun-soaked Mediterranean flavors right to your table.
These crispy zucchini fritters, packed with fresh herbs and feta cheese, are a beloved Greek meze that perfectly balances healthiness with indulgence.
In just 35 minutes, you can create these golden-brown appetizers that boast a protein-rich profile of 8.6g per serving.
Whether you choose to fry them traditionally or bake them for a lighter option, these vegetarian delights will transport you straight to a charming Greek taverna.
Ingredients for Greek Zucchini Fritters
- Zucchini: 1 kg, grated (ensure thorough draining for crispy results)
- Onions: 1 red onion (grated) and 2 spring onions (finely chopped) for layered flavor
- Fresh Herbs: 2 tbsp mint and 2 tbsp parsley, finely chopped for authentic Greek taste
- Binding Ingredients: 2 eggs and 1½ cups crumbled feta cheese
- Coating: 2 cups breadcrumbs (or 4 tbsp self-raising flour as alternative)
- Seasonings: Salt and freshly ground pepper to taste
- Oil: 2 tbsp extra virgin olive oil, plus extra for frying
Step-by-Step Instructions
- Prepare Zucchini: Grate zucchini, salt, and drain in colander for 30 minutes. Squeeze thoroughly twice to remove excess moisture
- Mix Ingredients: Combine all ingredients in a large bowl, mixing with hands until firm enough to shape
- Form Mixture: Using a water-dipped spoon, portion the mixture for consistent-sized fritters
- Traditional Frying Method: Heat oil in pan, fry 2-3 minutes per side until golden brown
- Healthier Baking Option: Preheat oven to 180°C, shape into patties, brush with olive oil, bake 25 minutes, flipping halfway
- Finishing Touch: Drain on paper towels if fried, and serve while hot with a side of fresh yogurt
Cooking Techniques
The secret to perfect kolokithokeftedes starts with properly draining your zucchini! Give those grated pieces a good squeeze and let them sit with salt – this keeps your fritters crispy instead of soggy.
You can choose between two great cooking methods: the traditional pan-frying gives you that irresistible golden crust, while baking offers a lighter option that’s still super tasty.
For the crispiest fried version, keep your oil at medium-high heat and don’t overcrowd the pan. The water-dipped spoon trick makes handling the mixture much easier!
Make It Your Way
While this recipe stays true to Greek tradition, you can play around with some ingredients. Swap the breadcrumbs for flour if that’s what you have handy.
Fresh herbs are flexible too – if mint isn’t your thing, try dill or oregano instead. Want a lighter version? Go for the baked option and brush with just a touch of olive oil.
You can also make these gluten-free by using chickpea flour instead of regular flour or breadcrumbs.
Serving Tips
These zucchini balls shine as part of a Greek meze spread! Serve them hot with a dollop of cold Greek yogurt – the temperature contrast is amazing.
They’re perfect alongside a crisp Greek salad or some warm pita bread. For a pretty presentation, sprinkle some extra fresh herbs on top and add lemon wedges on the side.
These make wonderful appetizers for parties, but can also be a main dish when served with a bigger portion of salad.
Storage and Leftovers
Let your kolokithokeftedes cool completely before storing them in an airtight container in the fridge – they’ll stay good for up to 3 days.
To reheat, pop them in a 350°F/180°C oven for 5-10 minutes until they’re warm and crispy again. Avoid the microwave as it can make them soggy.
You can also freeze them for up to 2 months – just place them on a baking sheet, freeze until solid, then transfer to a freezer bag.
Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
Equipment
- Grater
- Large bowl
- Colander
- Frying pan
Ingredients
- 1 kg zucchinis, grated (35 ounces)
- 1 whole red onion, grated
- 2 whole spring onions, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 whole eggs
- 1 1/2 cup feta cheese, grated
- 2 cups powdered breadcrumbs or 4 tbsps self raising flour
- 2 tbsp extra virgin olive oil
- 2 tbsp parsley, finely chopped
Instructions
- Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.
- Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.
- In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.
- Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.
- Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.
- A healthier alternative is to bake the balls. In that case preheat the oven at 180C, oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.
- Serve hot or hot with some fresh cold yogurt aside.