Greek Zucchini Fritters (Kolokithokeftedes)

One of the most beloved summer meze dishes you’ll find in Greek tavernas by the sea.

By Alexandra's Home

@home.alexandras

May 08, 2026

By Alexandra's Home

Ingredients

2

lb (1 kg) zucchini (about 4 large zucchinis, grated)
1

small onion, finely chopped
1

spring onion, finely chopped
2

eggs
10,5

oz (300g) feta cheese, crumbled
1/2

bunch parsley, finely chopped
30

mint leaves, finely chopped
3/4

cup (90g) all-purpose flour
Salt & black pepper
Extra flour for coating
Extra Virgin Olive oil, for frying

Instructions

TOTAL TIME

30 minutes

8 servings

Crispy on the outside, soft and herby on the inside, these traditional Greek zucchini fritters, known as Kolokithokeftedes, are one of the most beloved summer meze dishes you’ll find in Greek tavernas by the sea. Served warm with creamy tzatziki or cold Greek yogurt, they’re the kind of dish that disappears from the table within minutes.

Three zucchini, a glass of amber liquid, a grater, and a white cloth bag sit on a wooden cutting board.

Two piles of fresh herbs on a wooden cutting board: mint leaves at the top and flat-leaf parsley leaves at the bottom.

STEP 1

Grate the zucchinis and squeeze them very well to remove as much liquid as possible.

Tips: Properly squeezing the zucchini is the secret to fritters that stay crispy and don’t fall apart. If the mixture feels too wet, add a little more flour or some breadcrumbs.

A woman with curly hair grates a zucchini into a bowl in a modern kitchen. She wears a black tank top and white apron, with more zucchinis and a glass labeled “GRATSI” on the counter. Kitchen shelves and jars are in the background.

A fresh zucchini is being grated with a metal grater over a cloth-lined bowl in a bright, modern kitchen. Grated zucchini pieces are visible on the grater and in the bowl.

Grated zucchini in a white cloth-lined bowl, ready to be drained, sits on a wooden surface. The green zucchini shreds contrast with the light-colored cloth and cutting board.

STEP 2

In a large bowl, combine the zucchini, onion, spring onion, parsley, mint, eggs, feta cheese, flour, salt, and pepper, then mix well.

A bowl filled with shredded zucchini and topped with a pile of finely chopped red onion in the center.

A large bowl filled with chopped green vegetables and herbs, topped with two raw egg yolks and whites in the center, ready to be mixed for cooking.

A bowl filled with a mixture of grated zucchini, chopped greens, onions, and cheese, ready to be cooked. A bottle of olive oil and the edge of a plate are visible in the background.

STEP 3

Gradually add more flour if needed until the mixture holds together but still remains soft. Shape into fritters, lightly coat each one in flour and fry in olive oil over medium heat until golden brown on both sides.

A gray plate filled with flour and small lumps sits on a wooden surface. A glass of yellow liquid, likely beer, is partially visible in the corner.

A plate with fourteen green and white balls made of a vegetable mixture, possibly spinach and cheese, on a wooden surface. A partially visible glass is in the top left corner.

Eight golden-brown fritters are frying in hot oil in a metal pan, with bubbles forming around them as they cook.

STEP 4

Place the fried kolokithokeftedes on paper towels to absorb the excess olive oil.

Eight round, golden-brown fritters rest on a paper towel atop a plate, set on a wooden surface; a bottle labeled GRA is partially visible in the upper left corner.

A woman with curly hair and an apron stands in a kitchen, looking down and smiling at a plate of freshly cooked patties on a wooden board. Shelves with jars, cups, and cookware are visible in the background.

STEP 5

Serve with tzatziki or Greek yogurt.
For the perfect pairing, enjoy these zucchini fritters with a glass of chilled Gratsi White Wine fresh, crisp, and made for long summer meals shared with friends.