Greek Zucchini Fritters (Kolokithokeftedes)

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.

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.

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

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.

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

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.