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Greek zucchini fritters with feta are pan-fried patties made from grated zucchini, crumbled feta, egg, and a little flour, fried in olive oil until the edges turn golden brown. In Greek cooking these are often called kolokithokeftedes.
The outside gets crisp, the inside stays soft, and the feta adds a salty bite against the mild zucchini and fresh dill.
The one thing that makes or breaks this recipe is squeezing the zucchini dry. Grated zucchini holds a lot of water, and if you skip that step, the batter turns thin and the fritters won’t hold together in the pan.
This is a good recipe for a summer weeknight or a mezze spread with friends. Serve them warm with a bowl of homemade tzatziki and a squeeze of lemon.
Why You’ll Love This Recipe
- Crisp edges with a soft, cheesy center
- Ready in under an hour, mostly hands-off draining time
- Uses one main vegetable and pantry staples
- Works as a starter, side dish, or light main
Ingredient Notes
- zucchini: Pick firm, medium zucchini, they have fewer seeds and less water than large overgrown ones.
- feta: Use a block of feta in brine and crumble it yourself. Pre-crumbled feta is drier and less flavorful.
- flour: All-purpose flour holds the batter together. Swap in the same amount of rice flour or a 1:1 gluten-free blend if needed.
- eggs: Eggs bind the mixture, there isn’t a good egg-free swap here without changing the texture a lot.
- dill: Fresh dill gives the classic Greek flavor. If you only have dried, use 1 tsp instead of 3 tbsp fresh.
- green onions: You can swap these for 2 tbsp grated onion or 1 small minced garlic clove if that’s what you have.
Crispy Pan-Fried Greek Zucchini Fritters with Feta
Ingredients
Method
- Grate the zucchini on the large holes of a box grater. Toss with 1 tsp salt in a colander set over a bowl and let it sit for 15 minutes to draw out the water.
- Working in batches, squeeze the grated zucchini hard in a clean kitchen towel until barely any liquid drips out. This step matters, skip it and the batter turns thin and won't hold together in the pan.
- In a mixing bowl, combine the squeezed zucchini, crumbled feta, eggs, flour, dill, mint, green onions, and black pepper. Mix until you get a thick, scoopable batter.
- Heat 3 tbsp olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.
- Scoop about 2 tbsp of batter per fritter and drop into the hot oil, flattening slightly with the back of the spoon. Fry 4 to 5 at a time so you don't crowd the pan.
- Cook for 3 to 4 minutes per side, until deep golden brown and set in the middle. Flip once with a slotted spatula.
- Transfer cooked fritters to a paper towel-lined plate. Add more oil to the skillet between batches as needed and repeat with the remaining batter.
- Serve warm or at room temperature, with tzatziki and a lemon wedge on the side.
Notes
- Squeeze zucchini until barely any liquid remains for crisp fritters.
- Fry in batches so the oil temperature doesn't drop too low.
- Use a slotted spatula to flip fritters without breaking the edges.
- Taste one fritter before frying the rest, feta varies in saltiness.
Tips for Success
- Squeeze the grated zucchini hard in a towel until barely any liquid drips out.
- Use block feta and crumble it yourself for a drier, more flavorful fritter.
- Test the oil with one small spoonful of batter before frying the full batch.
- Don’t crowd the pan, fry in batches of 4 to 5 so they crisp instead of steaming.
- Keep cooked fritters on a wire rack, not stacked on a plate, so the bottoms stay crisp.
Variations
- Swap feta for grated kefalotyri or a mix of feta and parmesan for a sharper, saltier bite.
- Add 1 cup cooked corn kernels along with the zucchini and feta for a touch of sweetness.
- Make it gluten-free by swapping the flour for the same amount of rice flour or a gluten-free blend.
Storage and Reheating
Store leftover fritters in an airtight container in the fridge for 3 to 4 days. Put a paper towel between layers to catch extra moisture so they don’t turn soft.
Reheat in a 190 C / 375 F oven for 8 to 10 minutes on a wire rack, or in a dry skillet over medium heat, until the edges crisp back up. Skip the microwave, it turns the fritters soft and a little rubbery.
You can also freeze cooked, cooled fritters in a single layer for up to 2 months. Thaw in the fridge overnight, then reheat in the oven as above.
Serving Suggestions
Tzatziki is the classic pairing here. The cool yogurt and garlic balance the salty feta and crisp edges of the fritters.
A simple tomato and cucumber salad with a little red onion works well alongside, or just serve them with lemon wedges for squeezing.
For a full meal, add grilled chicken, lamb, or a bowl of lemon orzo. They also work as part of a mezze spread with olives, hummus, and warm pita.
FAQ
Why do my zucchini fritters fall apart or turn soggy in the pan?
Your zucchini fritters usually fall apart because there’s too much water left in the grated zucchini. Salt the zucchini for 15 minutes, then squeeze it hard in a clean kitchen towel until barely any liquid drips out. If the batter still looks loose after mixing, add another tablespoon of flour before frying.
Can I use ricotta instead of feta in these zucchini fritters?
You can, but the fritters will taste milder and less salty. Feta gives Greek zucchini fritters their tang, so if you swap in ricotta, add a pinch more salt and a little lemon zest to bring back some brightness. I’d mix half feta and half ricotta for a softer texture without losing all the flavor.
How do I store and reheat leftover zucchini fritters with feta?
Store them in an airtight container in the fridge for 3 to 4 days, with a paper towel between layers to catch extra moisture. Reheat in a 190 C / 375 F oven for 8 to 10 minutes on a wire rack, or in a dry skillet, until the edges crisp back up. Skip the microwave, it makes them soft.
What goes well with Greek zucchini fritters?
Tzatziki is the classic pairing, since the cool yogurt and garlic balance the salty feta and crisp edges. A simple tomato and cucumber salad or a squeeze of lemon on top also works well. For a full meal, serve them alongside grilled chicken, lamb, or a bowl of orzo.
Are Greek zucchini fritters with feta gluten free?
Not as written, since the batter uses regular flour to help bind everything together. You can make a gluten-free version by swapping the same amount of flour for rice flour or a 1:1 gluten-free baking blend. The texture stays close to the original, just slightly more delicate when frying.
What’s the difference between these fritters and traditional kolokithokeftedes?
Kolokithokeftedes is the Greek name for zucchini fritters, so this recipe is a home version of that dish. Traditional versions sometimes skip the egg and use more breadcrumbs, and some cooks add grated onion or garlic instead of green onion. The method, squeezing out the zucchini water, stays the same either way.