This easy to make Zucchini Fritters or Greek Kolokithokeftedes recipe is simple, flavorful and a fantastic way to use up all those garden zucchinis! They’re the perfect summer appetizer or side dish and packed with fresh zucchini and herbs!
Zucchini Fritters or kolokithokeftedes in Greek have always been one of my favourite summertime treats! As a huge zucchini lover, I love pretty much any way you can prepare zucchini. But these fritters are top of the list!
As kids, my mom would always make them for us as soon as the garden started to produce its first zucchinis. Now that I have my own garden, it is one of the first thing I made with our first picks of the season. I mean, what better way to put them to use?
Unlike me, my hubby is not a huge zucchini fan, but he loves them this way. I mean, kolokithokeftedes are fritters and pretty much any vegetable shredded and turned into one would taste good, right?
This recipe is simple and easy to make. If you have zucchini on hand, you probably already have everything else you need in your pantry and fridge. Nothing too fancy here. Breadcrumbs, eggs, a bit of flour, herbs, salt and pepper. I like to add Mitzithra or Parmesan which is optional but adds a nice flavour!
My recipe calls for fresh herbs but if you don’t have any on hand, you can sub dried ones instead, just be sure to use less as they are more potent when dried.
Why you should make Kolokithokeftedes-Greek Zucchini Fritters:
- They are delicious!
- This recipe is easy to make.
- Only 10 minutes of prep time is needed and the whole recipe requires less than 30 minutes!
- It is a great way to use up that garden zucchini!
- Greek zucchini fritters are packed with fresh herb flavour!
Ingredients in Zucchini Fritters or Kolokithokeftedes
- Zucchini: 2 small zucchinis or 1 medium zucchini.
- Onion: shredded onion adds extra flavour to these fritters.
- Mitzithra or Parmesan: Grated mitzithra or Parmesan cheese adds extra flavour to these fritters. It’s optional to use but I highly recommend it extra deliciousness! You can omit this for a dairy-free recipe if needed.
- Eggs: Egg acts as a binder to help hold the kolokithokeftedes together.
- Panko breadcrumbs: Regular breadcrumbs can be substituted.
- Flour: I use all-purpose flour
- Herbs: Fresh dill, parsley and oregano
- Seasoning: salt and pepper
- Oil: for frying
How to make Zucchini Fritters
1. To make them, I start by shredding the zucchini and then placing it in a clean dish cloth or paper towel and squeezing out all the water.
2. Then I mix the shredded zucchini with all the other ingredients in a large bowl. I form the mix into balls about the size of a clementine and then press down to form patties.
3. Next, I heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. I work in batches, adding a few fritters to the pan, being careful not to overcrowd. They cook for a few minutes or until they begin to turn a nice golden brown and then I flip them to cook the other side. I use a slotted spoon to remove them and set them on a plate lined with paper towel to drain excess oil.
Super easy, super delicious!
Tips and Variations:
- Squeeze out water: An important step for creating crisp fritters that don’t get soggy is to ensure the zucchini isn’t too moist. To do this, shred the zucchini and then wrap it in a cheese cloth, clean kitchen towel or paper towels. Then squeeze out as much water from it as you can. If you are using paper towel (which I often do), place one of your hands underneath it to ensure the paper towel doesn’t rip while you squeeze.
- Add more cheese: If you are a fan of feta, it is great in this recipe! Crumble up some feta and add it to the mix for delicious, cheese-studded kolokithokeftedes! Other options include adding grated kefalograviera or your own favourite cheese to these.
- No fresh herbs, no problem: If you do not have any fresh herbs on hand, don’t fret. Dried herbs can be used in this recipe instead. As a general rule, when you substitute dried herbs instead of fresh, use about 1/3 of the amount. That means for this recipe you will use 1 teaspoon each of dill, parsley, and oregano.
How to make these kolokithokeftedes healthier
Kolokithokeftedes are loaded with healthy ingredients but these delicious fritters are fried (that makes them extra tasty, imo)! If you are looking to cut out all the excess oil and added calories, you can bake these fritters or air fry them instead.
To bake fritters, place them on a parchment lined cookie sheet and bake them for 30-40 minutes at 350F. I use this method in my Baked Zucchini Feta Fritters.
To cook in an Air Fryer, preheat the air fryer at 370F and spray the basket with cooking oil. Place fritters in a single layer (you will need to cook in batches) and cook for about 10 minutes [Time may need to be adjusted depending on the size of your fritters.]
How to serve kolokithokeftedes or zucchini fritters
Kolokithokeftedes make a great appetizer, snack or side dish. They are great on their own this way or served alongside a nice dip like tzatziki or whipped feta.
They make a great addition to a mezze platter. If you love mezze spreads as much as I do, be sure to check out my tips for making a great Vegetarian Mezze Platter!
I hope you guys enjoy these fritters as much as I do! Kali orexi (Bon appetit in Greek)!
You may also like:
- 3 cups shredded zucchini (2 small or 1 medium zucchini)
- 1/2 onion shredded
- 1/3 cup Mitzithra or Parmesan grated (optional, but recommended)
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1/4 cup flour
- 1 tablespoon fresh dill
- 1 tablespoon parsley
- 1 tablespoon fresh oregano
- salt and pepper
- oil, for frying
- Shred zucchini and then place in a clean dish cloth or paper towel and squeeze out all the water.
- Mix the shredded zucchini with all the other ingredients in a large bowl. Form into balls about the size of a clementine and then press down to form patties.
- Heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. Add a few fritters to the pan, being careful not to overcrowd. Cook for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side. Remove with a slotted spoon and set on a plate lined with paper towel to drain excess oil. Repeat with remaining patties.