I’m so excited to be finally posting these Greek Zucchini Fritters. They’re a delicious and easy dinner I think you’ll all love. These fritters are called Kolokithokeftedes in Greece. “Kolokythi” means zucchini, and “Keftedes” means meatballs. The literal translation is “zucchini meatballs”, or zucchini fritters as we know them. What sets Greek Zucchini Fritters apart from other zucchini fritters is the addition of feta cheese and dill. I’ve intentionally kept this recipe as authentic as possible to give you a real taste of Greece at home. The fritters are fried to perfection - crispy on the outside and tender on the inside, without being soggy. The feta cheese gives them a light tang, while the dill bumps up the flavour an extra notch. I’ve added a few cooking tips below. Be sure to read them before you make a batch. Fritters might be easy to make but some simple mistakes can make them soggy and I want you to nail these the first time. I’ve also included some serving suggestions but I’ll repeat here - try these fritters with some tzatziki slathered on top. You won’t regret it!
Why you’ll love this recipe…
Quick and easy to prepare. Full of flavour. Can eat hot or cold. Great for leftovers.
Looking for more fritter recipes? Try these Zucchini and Halloumi Fritters or these Pea & Sweet Corn Fritters.
Ingredients
These fritters are made of mostly everyday ingredients, with the exception of feta cheese and dill, although they are available at major supermarkets. Here’s what you’ll need (full measurements listed in the recipe card below)…
Zucchini Eggs Green Onions / Shallots Dill Feta Cheese Garlic Wholemeal / Wholewheat Flour Baking Powder Salt + Pepper Olive Oil
How to make Kolokithokeftedes - Step by Step
Grate the zucchini into a colander, salt and leave for 30 mins or up to an hour to drain in the sink (photo 1). Then squeeze out extra moisture either by wringing the mixture with your hands and placing in a clean bowl OR by putting into a clean tea towel and wringing it. Mix eggs, zucchini, green onions, garlic, dill, feta, salt and pepper together in a large mixing bowl (photo 2). Sprinkle flour and baking powder over the top (around the entire bowl, not in one spot) then mix until just combined (photo 3). Don’t overmix here as that can create dense fritters (photo 4). Heat oil in frying pan on medium heat. Place a tablespoon of the mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 3 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Transfer to a plate lined with paper towel.
HOW TO STORE:
Most fritters taste best when served straight after frying when they are at peak crispiness. You can still store leftovers and reheat later. Just be mindful that they may be a little soft. I regularly enjoy my leftovers over the next few days and thoroughly enjoy them regardless of if they are as crisp or not.
IN THE FRIDGE:
Store fritters in an airtight container in the fridge for up to 3 days.
IN THE FREEZER:
Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT FRITTERS:
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through. You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.
TOP TIPS
WHAT TO SERVE YOUR FRITTERS WITH
Greek Tzatziki - slather on top of the fritters Greek Lemon Potatoes Easy Greek Salad
More Greek Inspired Recipes
Greek Chicken and Potatoes Chicken Gyros Spanakopita Spinach and Feta Pinwheels OR see all Greek Recipes
If you’ve tried these Zucchini Fritters with Feta and Dill I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. INSPIRATION
Recipe adapted from Recipe Tin Eats. I love Nagi’s Crispy Zucchini Fritters, and these are a Greek spin on those.
SERVING SIZE
Recipe makes 8 fritters which will serve 4 adults as a main.
INGREDIENTS
FETA CHEESE - There’s many different types of feta but you’ll want an unmarinated, Greek feta for this recipe. I used this Buffalo Milk Feta from Olympus Cheese. Feel free to use all purpose / plain white flour.
COOKING TIPS
I use approx. 3 medium sized zucchinis for this recipe - which is roughly 400g / 14 oz before grating. Don’t stress if you end up with a little more or less than 3 cups, this is just to give you a guide. Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy. Use ½ cup of flour as a starting point. If you find the batter too wet and not holding, add in a bit more flour. The batter should be thick and sticky and hold it’s shape if you form into a fritter.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
STORING
Store in an airtight container in the fridge for 3 days or in the freezer for 1 month.
REHEAT
Reheat in the oven - 180C / 350F for 10 mins or until cooked through.
NUTRITION
Nutrition information is from a nutrition calculator and is based on one fritter.
