Kolokithokeftedes – Greek Zucchini Fritters Bursting with Herbs and Summer Flavour
You know how much I adore kolokithokeftedes made with pumpkin—but when zucchini is in season, there’s no way I’m passing up this version. These golden, crispy fritters are packed with fresh herbs and a double hit of cheese, making them the perfect summer meze, especially when paired with a cool bowl of tzatziki. Light, fresh, and completely addictive, they never last long on the table.
Notes & Tips
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Don’t skip squeezing the zucchini—excess moisture is the biggest culprit behind soggy fritters.
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Can’t find kefalograviera? Substitute with pecorino or a sharp parmesan-style cheese.
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These freeze surprisingly well—layer with parchment and reheat in the oven for a crispy finish.
Serve With...
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Tzatziki (of course!)
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A chilled glass of Assyrtiko or a crisp white wine
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Fresh tomato and cucumber salad
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Warm pita or crusty bread
These kolokithokeftedes are summer on a plate—vibrant, herby, and just the right amount of indulgent. Whether you’re serving them as part of a mezze spread or enjoying them straight from the pan, they’ll always be a crowd-pleaser.
Let me know if you want to try the pumpkin version too—I'll happily share that one next!
KOLOKITHOKEFTEDES | Zucchini Fritters
Mary PolitisIngredients
- 700 g zucchini grated
- 5 spring onions roughly chopped
- 2 cloves of garlic minced
- 1 bunch dill chopped
- 1/2 bunch mint chopped
- 1/2 bunch parsley chopped
- 2 eggs
- 1/2 cup grated kefalograviera
- 1/4 cup or more crumbled feta
- 1 cup self-raising flour more if needed
- 3/4 cup fine semolina
- 5 tbsp olive oil plus more for frying
- Salt used sparingly
- Cracked black pepper to taste
Instructions
- Mix the batter: Add the drained zucchini and herbs to a bowl. Stir in the eggs, grated kefalograviera, semolina, flour, olive oil, salt, and pepper. Once everything is well mixed, gently fold in the crumbled feta.
- Test & tweak: Heat a drizzle of olive oil in a large pan over medium heat. Fry a test fritter using a heaped tablespoon of the mixture. If it’s too soft or hard to flip, add a little more flour or semolina to firm it up. Also, taste for seasoning.
- Fry to golden: Once the mix is just right, continue frying the fritters in batches, adding oil as needed. Cook each side until golden brown and crisp—about 2–3 minutes per side.
- Serve hot: These are best eaten warm, with a generous dollop of tzatziki on the side.