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    Home » Recipes » Appetizers

    Kolokithokeftedes (Greek Zucchini Fritters)

    Published: Oct 2, 2022 · Modified: Nov 8, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    An appetizer that can also be enjoyed as snacks — Greek Zucchini Fritters, known locally as ‘Kolokithokeftedes,’ will always make you reach for more.  Crunchy on the outside but soft and packed with flavor on the inside.  Deliciously addictive!

    An overhead shot of a serving of Greek zucchini fritters, with tzatziki and some fresh dill next to it.

    You can shape kolokithokeftedes into patties, balls, or these slightly oval-shaped fritters — the result will always be flavor-packed tasty bits that you can’t stop eating. 

    And then, for something sweet, you can finish it off with another well-loved Greek dessert — Karidopita (or Greek Walnut Cake)!

    What pairs well with these Greek zucchini fritters?

    Tzatziki is a popular choice for kolokithokeftedes, but they also go well with some garlic sauce.  

    I suggest you try both and see for yourself!

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    Ingredients

    All the ingredients you need to make Kolokithokeftedes at home.
    • Zucchini – peeled and grated.  I typically use two medium-sized zucchinis for twelve pieces of Greek zucchini fritters.
    • Flour – all-purpose flour is all you need for making kolokithokeftedes.
    • Onion – a medium onion, sliced finely so it completely disappears in the zucchini patties mixture.
    • Dill – fresh dill and roughly chopped; for that extra zing in every bite of your kolokithokeftedes.
    • Breadcrumbs – if you don’t have any on hand, it’s quite easy to make breadcrumbs from scratch, even without a food processor.
    • Olive oil – you only need this to cook the onion, so you might not need to use the two tablespoons I’ve indicated in the recipe card.
    • Baking powder – just use your favorite brand.
    • Egg – one medium egg (63 to 73 grams), and slightly beaten before adding to the rest of the ingredients for kolokithokeftedes.
    • Pecorino Romano – a famous Italian cheese that serves as a substitute for the Greek cheese that’s traditionally used.
    • Vegetable oil – for frying the zucchini fritters.
    • Salt & pepper – salt to help remove the water from the grated zucchini and season kolokithokeftedes — with the ground black pepper.
    A shot of a piece of Greek zucchini fritter being dipped in tzatziki sauce.

    Preparation

    Start preparing your kolokithokeftedes by placing the grated zucchini in a colander and adding salt; use a fork to mix (photo 1).

    Set it aside and let it sit for thirty to sixty minutes.

    Ensure you place a bowl under to catch the liquid from the zucchini.

    First part of a collage of images showing the steps to make Greek zucchini patties at home.

    Place a pan over medium heat and add olive oil.

    Add finely chopped onion (photo 2).

    Cook until soft, then set aside to cool.

    Take the zucchini out of the colander and use your hands to squeeze the remaining liquid in them.

    Using a medium-sized bowl, combine zucchini, flour, baking powder, egg, pecorino Romano, dill, breadcrumbs, pepper, and the cooked onion (photo 3).

    Second part of a collage showing the process of making Kolokithokeftedes.

    Use a fork to mix everything evenly (photo 4).

    Take a spoonful of the kolokithokeftedes mixture and shape it (photo 5).

    Heat the vegetable oil in a medium-sized pan over medium-high heat.

    Last part of a collage of images showing the steps to make zucchini fritters at home.

    Once the oil is ready, add the zucchini balls carefully (photo 6).

    Cook until both sides of kolokithokeftedes turn golden.

    Place them on kitchen paper to absorb excess oil.

    Serve your kolokithokeftedes and enjoy!

    An overhead shot of a plate of Greek zucchini fritters with some dipping sauce on the side.

    Helpful tips

    • Do not add all the breadcrumbs at once.  Better to add it in batches to see if the kolokithokeftedes mixture needs more or not.

    If the mixture is too wet, do not hesitate to add more breadcrumbs.

    • You can chill the zucchini fritters mixture in the refrigerator for at least thirty minutes; it will help solidify it before you start forming them.
    • Once you’ve added your kolokithokeftedes to the frying oil, lower the heat to medium, so the outside of the patties will not darken too quickly.
    A shot of the inside of a zucchini fritter, showing the contrast of its texture from the outside.

    Recipe variation

    • Shallot.  An excellent alternative to onion for this zucchini fritters recipe.
    • Parsley.  Fresh flat-leaf parsley can also be used for kolokithokeftedes, instead of dill.
    • Kefalotiri.  Traditionally, this Greek cheese is used.  But it’s pretty hard to find in Stockholm, so I used one of the closest substitutes for it — the famous Italian cheese, pecorino Romano.

    Why are my Greek zucchini fritters falling apart?

    It needs more egg since it’s the ingredient that binds everything together.  

    I suggest adding a teaspoon of a beaten egg first.  If you add too much, you will have a kolokithokeftedes mixture that is too wet.

    So how about it?  Give this kolokithokeftedes recipe a try this weekend — you will not regret it!

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    📖 Recipe

    An overhead shot of a serving of Greek zucchini fritters, with tzatziki and some fresh dill next to it.

    Greek Zucchini Fritters Recipe (Kolokithokeftedes)

    An appetizer that can also be enjoyed as snacks — Greek Zucchini Fritters, known locally as ‘Kolokithokeftedes,’ will always make you reach for more.  Crunchy on the outside but soft and packed with flavor on the inside.  Deliciously addictive!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Greek
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 12
    Calories: 68kcal
    Author: Neriz

    Equipment

    • Box grater
    • Chopping Board
    • Kitchen Knife
    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Colander
    • Medium-Sized Pan/Skillet

    Ingredients

    • 2 cups zucchini (about 2 medium-sized), grated
    • 1 & 1/2 to 2 tbsp olive oil
    • 1 medium onion, finely chopped
    • 1/4 cup flour
    • 1/2 tsp baking powder
    • 1/3 cup Kefalotiri or Pecorino Romano, grated, heaping
    • 6 to 8 tbsp breadcrumbs
    • 1 medium egg
    • 3 tbsp dill, chopped
    • 1/2 tsp salt
    • 1/8 tsp ground black pepper
    • 1 to 1 & 1/2 cups vegetable oil, for frying

    Instructions

    • Start making your kolokithokeftedes by placing the grated zucchini in a colander and sprinkle salt on it; use a fork to mix.
    • Let it sit for 30 to 60 minutes to eliminate the liquid.  
      (Note: Make sure you place a bowl under to catch the water.)
    • Heat the olive oil over medium heat using a medium-sized pan or skillet.
    • Add finely chopped onion, and cook until it softens, then set aside to cool.
    • Take the zucchini out of the colander and use your hands to squeeze the remaining liquid in them.
    • Combine zucchini, flour, baking powder, egg, pecorino Romano, dill, breadcrumbs, pepper, and the cooled onion in a separate bowl.
    • Use a fork to mix everything evenly.
    • Take a spoonful of the zucchini fritters mixture and shape it.
    • Heat the vegetable oil in a medium-sized pan over medium-high heat.
    • Once the oil is ready, add the zucchini balls carefully.
    • Cook until all sides of kolokithokeftedes are golden.
    • Place them on kitchen paper to absorb excess oil.
    • Serve and enjoy your kolokithokeftedes!

    Notes

    • Cook’s Tip #1:  To help solidify the kolokithokeftedes mixture, keep it in the refrigerator for at least thirty minutes — before you start forming them.
    • Cook’s Tip #2:  Add the breadcrumbs slowly, checking in between additions if the zucchini balls mixture needs more or not.
    • Cook’s Tip #3:  After adding your kolokithokeftedes to the frying oil, lower the heat to medium to avoid browning the outsides too quickly.

    Nutrition

    Calories: 68kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 192mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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