Updated 8th August 2024
These Greek style zucchini fritters (KOLOKITHOKEFTEDES) are tender on the inside and crispy on the outside. They are loaded with fresh herbs and even a bit of feta cheese. There are so many zucchini fritters recipes out there but these Greek style ones are my favorite. They are easy to make and are pan fried lightly to make them just crispy enough without absorbing too much oil. We are great as is maybe with a bit of feta but they are also so delicious with my creamy and delicious tzatziki which is light and tangy and pairs so well with the fritters. The fritters themselves are light and so flavourful packed with the fresh herbs and seasonings. They make great appetisers and perfect dippers. I know you will love this super simple recipe for Greek style zucchini fritters.
These always remind of me of summer as a kid. We loved coming inside from a day playing outside to find a stack of these waiting for us to enjoy. My dad was and is an avid gardener. HIs garden was always loaded with peppers, zucchini, tomatoes, chives, onions, garlic just to name a few. There was always so much zucchini small and large. We would eat it slices and grilled, pan fried and in these delicious fritters. This time I had some extra from a recipe I was making with them and I thought I would make them with my mom for old time sake, plus they are delicious and I could finally nail down a measured recipe for you all.
The most important thing when it comes to making these Greek style fritters is making sure you have almost no moisture left in them so be prepared to use some muscles when prepping these little guys. I usually wring them out or squeeze out the moisture by hand either pressing on the grated zucchini paper towels, wringing it in out using a clean dish towel or cheesecloth or pressing it again a fine mesh sieve. Too much moisture means soggy fritters and you don’t want that. Sweating them by adding a little salt and letting them sit for 10 minutes helps a lot as the salt draws out moisture and then you wring them out.
Zucchini Fritters Recipe Ingredients
- ZUCCHINI: I prefer to use medium size zucchini because the seeds aren’t as big and the skin is a more tender than tough making it easier to grate.
- SALT: This is not only to flavor the fritters but also to draw out the moisture
- FLOUR: All purpose flora is for the fritters themselves and also for dredging or lightly dusting them with flour before pan frying them. I have not tested this recipe with any gluten-free flours
- EGG: All you need is 1 large egg to help and
- FRESH HERBS: I like to use a mixture of fresh parsley and fresh dill – but if you prefer using another herb or herb blend feel free to swap those tow out for what you prefer
- GREEN ONIONS: These add loads of fresh flavor
- GRATED CHEESE: I use fine crumb feta cheese or you could also use Parmesan cheese if you would like as well or even Mizithra cheese
- LEMON ZEST: adds just enough flavor
- OPTIONAL ADD INS: Some recipes call for adding ½ teaspoon of baking powder to the zucchini mixture which will help give the zucchini fritters a light texture – feel free to do so if you wish. Some other recipes call for adding other spices like cumin, oregano, Italian seasoning, chili flakes or paprika – I don’t cause my mom never did when she made hers but feel free to add a little spice if you like.
How To Make Zucchini Fritters
- GRATE zucchini using large holes of a box grater with coarse grate
- SALT grated zucchini and toss well
- DRAIN & SQUEEZE out as much liquid from grated zucchini
- COMBINE dry grated zucchini with the remaining ingredients
- SCOOP & FORM into balls, flatten and dredge or dust with flour
- PAN FRY the zucchini patties in a cast iron skillet, flattening them a little once in pan for 2-3 minutes each side
- SERVE with tzatziki sauce or even with a dollop of sour cream or Greek yogurt and chives and a squeeze of lemon juice
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