Kolokithokeftedes - Greek Zucchini Fritters

Savory Greek Zucchini Fritters with Feta, otherwise known as Kolokithokeftedes in Greek are the perfect recipe to make when you have zucchini on hand. Grated zucchini and carrots are paired with fresh mint, dill and crumbled feta.

These fritters are incredibly flavorful and loaded with fresh herbs and vegetables, so you can feel good about serving them to your family.

The Greek word Kolokithokeftedes is derived from Kolokithi, which translates to squash, and keftedes which means meatballs, so these are directly translated as zucchini meatballs, or zucchini fritters since there is no meat in this dish.

Served as an appetizer with a side of tzatziki sauce, or as a vegetable side dish for a weeknight meal, these zucchini feta fritters are easy to make and taste amazing!

Ingredients

• zucchini - 2 to 3 zucchini are grated and squeezed so there is no excess liquid in the fritters.
• carrots - for a pop of color and added nutrition, we grate 2 carrots to mix into the zucchini fritters
• green onions and yellow onion - one bunch of green onions are diced, sauteed, and added to the fritter mixture
• potato - perhaps not traditional, but adding one potato to the fritter mixture adds great texture and the starch minimizes the need for loads of flour. I added one small red potato, but any potato will work.
• feta cheese - crumble your own feta from a large block for the best feta texture and flavor.
• fresh herbs - mint, dill, and parsley are used in the fritters to add fresh bold herb flavors
• eggs - 2 beaten eggs are added to the filling before cooking, acting as a binder for the fritters.
• flour - just 2 to 3 tablespoons of all-purpose flour help bind these zucchini fritters and soak up the excess liquids.
• salt and pepper - simple seasonings add the most flavor
• extra virgin olive oil - for sauteing the onions and cooking the zucchini fritters.

How to Make Kolokithokeftedes - Zucchini Feta Fritters

Grate the zucchini, carrots, and potatoes and place them into a colander to strain.

Heat 1 tablespoon olive oil in a large skillet and add the diced yellow onions and diced green onions. Cook until tender, about 4-5 minutes.

Squeeze the grated vegetables thoroughly to remove excess liquid. Place into a large bowl and mix in the beaten eggs, crumbled feta cheese, fresh herbs, and the cooked onion mixture. Stir until combined. Add the flour, salt, and pepper and stir well.

Using an ice cream scoop or large cookie scoop, scoop the mixture and form it into balls. Place onto a baking sheet until ready to cook.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini fritters and cook until golden. Flip and cook the other side until golden. Remove the fritters from the pan and place on a paper towel-lined plate or baking sheet to absorb the excess oil. Repeat until all the fritters are cooked.

What to Serve with Greek Zucchini Fritters

Zucchini fitters make fabulous appetizers. To serve as an appetizer you would plate the fritters and keep them warm in a 200-degree oven until it's time to serve.

The zucchini fritters taste amazing with a side of Tzatziki sauce, as the lemon compliments the savory feta flavors in the fritters.

You can also serve these as a side dish to a weeknight meal. They are amazing with grilled chicken souvlaki, Mediterranean Salmon and spinach feta turkey burgers.

Kolokithokeftedes - Greek Zucchini Fritters

Savory Greek Zucchini Fritters with Feta, otherwise known as Kolokithokeftedes in Greek are the perfect recipe to make when you have zucchini on hand. Grated zucchini and carrots are paired with fresh mint, dill and crumbled feta.

5 from 8 votes

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Course: Appetizer

Cuisine: Greek

Keyword: Greek Zucchini Fritters, Kolokithokeftedes, Zucchini Feta Fritters

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 18 fritters

Calories: 251kcal

Author: Eva

Ingredients

• 3 small zucchini grated
• 3 carrots grated
• 1 potato grated
• 4 green onions diced
• 1 yellow onion diced
• ½ cup mint diced
• ½ cup parsley diced
• ½ cup dill diced
• ¼ cup feta cheese crumbled
• 2 eggs beaten
• ½ cup flour
• salt & pepper to taste
• 5 tablespoons olive oil divided

Instructions

• Grate the zucchini, carrots, and potatoes and place them into a colander to strain.
• Heat 1 tablespoon olive oil in a large skillet and add the diced yellow onions and diced green onions. Cook until tender, about 4-5 minutes.
• Squeeze the grated vegetables thoroughly to remove excess liquid. Place into a large bowl and mix in the beaten eggs, crumbled feta cheese, fresh herbs, and the cooked onion mixture. Stir until combined. Add the flour, salt, and pepper and stir well.
• Using an ice cream scoop or large cookie scoop, scoop the mixture and form it into balls. Place onto a baking sheet until ready to cook.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini fritters and cook until golden. Flip and cook the other side until golden. Remove the fritters from the pan and place on a paper towel-lined plate or baking sheet to absorb the excess oil. Repeat until all the fritters are cooked.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 24g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 132mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6361IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 2mg