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Greek Zucchini Fritters
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4.84 from 18 votes

Greek Zucchini Fritters (Kolokithokeftedes)

Light, crispy, and packed with nutritious zucchini, these Greek Zucchini Fritters are the perfect summer dish!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Greek
Servings: 8 (Makes 16 fritters)
Calories: 140kcal


  • 2 lbs. zucchini (about 4 medium)
  • Kosher salt
  • 4 scallions, sliced (about ¾ cup)
  • 2 tablespoons fresh, chopped dill
  • 2 tablespoons fresh, chopped parsley
  • 1 large egg
  • 1 egg white
  • cup crumbled feta cheese
  • ½ cup flour (I use white whole wheat)
  • ½ teaspoon baking powder
  • ¼ cup breadcrumbs (I use whole wheat)
  • Black pepper
  • 2 tablespoons olive oil
  • Lemon wedges for serving


  • ½ cup 2% plain Greek yogurt
  • cup finely chopped or grated cucumber
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh, chopped dill


  • To make the Tzatziki, mix the yogurt, cucumber, garlic, lemon juice and dill together in a bowl. Refrigerate until ready to use.
  • To make the fritters, grate the zucchini (with skin on) on a box grater. Grate the zucchini at an angle to get long strands.
  • Place the grated zucchini in a colander lined with cheesecloth. If you don’t have cheesecloth, you can place the zucchini directly in the colander. Sprinkle 2 teaspoons salt on the zucchini and toss to combine.
  • Let the zucchini rest for 20 minutes, then gather up the ends of the cheesecloth and wring all of the liquid out. If you’re not using cheesecloth, you can squeeze the water out of the zucchini with your hands in batches or use a kitchen towel. It is important to squeeze out as much water as possible so that the fritters aren’t soggy- you’ll be amazed at how much water comes out!
  • Place the zucchini in a large mixing bowl and add the scallions, dill, parsley, egg, and egg white. Mix with a fork to combine.
  • Add the cheese, flour, baking powder, breadcrumbs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix with a fork to combine all ingredients well.
  • Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick frying pan over medium heat. Place 8 dollops (about 2 tablespoons each) of the zucchini mixture into the pan and flatten them slightly with a spatula. The more you flatten them, the crispier the fritters will be.
  • Cook 3-4 minutes until a golden brown crust forms, then flip them over. Cook another 2-3 minutes until browned underneath again.
  • Remove the fritters from the pan. Pour the remaining tablespoon oil into the skillet and repeat the process with the remaining batter.
  • Serve fritters hot and garnish with fresh herbs and lemon wedges. Serve with Tzatziki or plain Greek yogurt.


Serving: 2g | Calories: 140kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 187mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 1mg