Crispy Zucchini and Feta Fritters: A Mediterranean Classic.

There is something deeply satisfying about a vegetable-forward dish that manages to be both light and indulgent. These zucchini and feta fritters—known as kolokithokeftedes in Greece—are a staple of Mediterranean coastal cooking for a reason. They take the humble, water-heavy zucchini and transform it into a golden, crispy patty with a salty, tangy heart of melted feta and fresh herbs.

The success of a fritter lies entirely in the preparation of the vegetable. Zucchini is notoriously high in moisture, and if you don’t treat it with respect, you end up with a soggy center. By taking the time to properly salt and drain the squash, you ensure a fritter that stays structural and crisp. It is an honest, reliable recipe that works perfectly as a light lunch, a side dish for grilled meats, or even a clever way to use up a summer garden glut.

Ingredients

The Fritter Base

1.5 lbs (700g) Zucchini: About 3 medium-sized squash, grated.
1/2 Teaspoon Sea Salt: For drawing out moisture.
6 oz (170g) High-Quality Feta Cheese: Crumbled into small chunks.
2 Large Eggs: Lightly beaten to bind the mixture.
1/2 Cup All-Purpose Flour: Or chickpea flour for a nuttier, gluten-free option.
1/2 Teaspoon Baking Powder: This provides a bit of lift and lightness.

The Aromatics

3 Green Onions: Finely sliced, including the white and green parts.
1/4 Cup Fresh Dill: Finely chopped.
1/4 Cup Fresh Mint: Finely chopped.
1 Clove Garlic: Grated or finely minced.
1/2 Teaspoon Black Pepper.

For Frying

1/4 Cup Extra Virgin Olive Oil: Or a neutral oil with a high smoke point.

Instructions

1. The Critical Squeeze

Grate the zucchini using the coarse side of a box grater. Place the shreds in a colander over a bowl and toss them with the sea salt. Let them sit for at least 20 minutes. After resting, gather the zucchini in a clean kitchen towel and wring it out with all your strength. You must remove as much liquid as possible; this step is non-negotiable for a crispy result.

2. Mix the Batter

In a large bowl, whisk the eggs, then add the green onions, garlic, dill, mint, and black pepper. Stir in the crumbled feta and the squeezed zucchini. Sift the flour and baking powder over the top and fold everything together until just combined. The batter should be thick and hold its shape on a spoon.

3. Heat the Pan

Place a large skillet over medium heat and add the oil. You want enough oil to generously coat the bottom of the pan. Wait until the oil is shimmering; if you drop a tiny bit of batter in and it sizzles immediately, you’re ready to cook.

4. Fry Until Golden

Working in batches to avoid crowding the pan, drop heaping tablespoons of the mixture into the hot oil. Gently flatten them with the back of the spoon to create small discs. Fry for 3 to 4 minutes per side until they are deep golden brown and crispy.

5. Drain and Rest

Transfer the hot fritters to a plate lined with paper towels to absorb any excess oil. This ensures they stay crunchy rather than greasy. Let them rest for two minutes before serving to allow the internal structure to set.

Flavor & Texture Notes

The primary sensation of these fritters is the herbaceous crunch. The exterior is salty and crisp, giving way to a tender, savory interior where the feta has softened but not completely melted away.

The dill and mint provide a cooling, floral lift that balances the richness of the fried dough and the saltiness of the cheese. It is a dense, savory bite that feels remarkably fresh, especially when finished with a squeeze of lemon juice.

Tips & Variations

The Dipping Sauce: Serve these with a side of cold Tzatziki (Greek yogurt, cucumber, and garlic) for the ultimate temperature contrast.
Added Spice: Add a pinch of red pepper flakes or a half-teaspoon of ground cumin to the batter for an earthier, warmer profile.
Gluten-Free: Chickpea flour (besan) is an excellent substitute for all-purpose flour here; it adds a slightly nutty flavor and keeps the fritters very sturdy.

Storage & Make-Ahead

Refrigeration: Leftover fritters can be kept in an airtight container for up to 3 days.
Reheating: Avoid the microwave, as it will make them soggy. To restore the crunch, reheat them in a 375°F (190°C) oven or an air fryer for 4 to 5 minutes.
Freezing: You can freeze cooked fritters in a single layer. Reheat directly from frozen in a hot oven until warmed through.

FAQ

Can I bake these instead of frying them?

You can, but the texture will be different. To bake, place them on a parchment-lined sheet, brush the tops with olive oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

My fritters are falling apart in the pan. Why?

This usually means the zucchini was still too wet or there wasn’t enough flour to bind the eggs. If the first one falls apart, stir an extra tablespoon of flour into the batter before continuing.

Can I use different herbs?

Absolutely. While dill and mint are traditional, parsley, chives, or even a little bit of tarragon can work well. The key is using fresh herbs rather than dried for that bright Mediterranean flavor.

Conclusion

Zucchini and feta fritters are a testament to the idea that simple ingredients, handled with care, can produce a restaurant-quality result. By mastering the “squeeze” and focusing on fresh herbs, you create a dish that is as versatile as it is flavorful. Whether you’re serving them as an appetizer for friends or a quick weeknight dinner, these fritters are a foolproof way to bring a taste of the Mediterranean to your table.