Video and written recipe by Alexandra Nikolidaki
These traditional 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.
Ingredients:
- 2 lb (1 kg) zucchini (about 4 large zucchinis, grated)
- 1 small onion, finely chopped
- 1 spring onion, finely chopped
- 2 eggs
- 10,5 oz (300g) feta cheese, crumbled
- 1/2 bunch parsley, finely chopped
- 30 mint leaves, finely chopped
- Salt & black pepper
- 3/4 cup (90g) all-purpose flour
- Extra flour for coating
- Extra Virgin Olive oil, for frying
Instructions:
Grate the zucchinis and squeeze them very well to remove as much liquid as possible.
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 @gratsiwine White Wine – fresh, crisp, and made for long summer meals shared with friends.
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.
