Fragrant, golden, and packed with Mediterranean flavor, Zucchini and Feta Fritters (Kolokithokeftedes) feature a crispy golden exterior and a tender, savory center. Shredded zucchini is combined with salty crumbled feta, fresh dill, mint, spring onions, and garlic, then pan-fried until crackly and golden brown. Paired with a cool, creamy Garlic Herb Yogurt Sauce, these fritters deliver an unbeatable contrast of hot, crispy bites and cold, refreshing dip.
The absolute key to making zucchini fritters that stay super crispy and don’t turn soggy or limp is Salting the Shredded Zucchini and Thoroughly Squeezing Out All Water Using a Clean Kitchen Towel. Zucchini is over 90% water; removing this trapped moisture ensures a light, crispy fry that holds its shape without needing excess flour.
Why You’ll Love These Fritters
- Incredible Texture Contrast: Crispy, crackly outer crust with a soft, cheesy, herb-flecked center.
- Cool vs. Hot Balance: Fiery, freshly fried fritters dipped into cold, garlicky, citrus-infused Greek yogurt.
- Versatile Mediterranean Favorite: Works equally well as a party appetizer, side dish, light lunch, or summer dinner.
- Quick & Simple Prep: Prepared using simple fresh produce and basic pantry staples in under 30 minutes.
Key Ingredients Overview
- Zucchini (Courgettes): 3 medium zucchini, coarsely grated using a box grater.
- Greek Feta Cheese: Authentic block feta crumbled into generous bites for pockets of salty flavor.
- Fresh Herbs: Fresh dill, mint, and green onions (scallions) bring traditional Greek brightness.
- Batter Binding: Eggs, flour, baking powder, lemon zest, garlic, salt, and black pepper.
- Garlic Herb Yogurt: Thick Greek yogurt whisked with grated garlic, lemon juice, olive oil, and fresh dill.
Step-by-Step Instructions
1.Shred, Salt & Squeeze the Zucchini:10 min.
Grate 3 medium zucchini (about 1½ lbs) on the large holes of a box grater. Toss in a colander with 1 teaspoon of salt and let sit for 10 minutes over the sink. Transfer the grated zucchini into a clean kitchen towel or cheesecloth, twist tightly, and squeeze out as much liquid as humanly possible!
2.Mix the Cold Garlic Yogurt Sauce:3 min.
While the zucchini drains, whisk 1 cup thick Greek yogurt, 1 small grated garlic clove, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 tablespoon chopped fresh dill, and a pinch of salt in a bowl. Cover and chill in the fridge.
3.Mix the Fritter Batter:5 min.
In a large bowl, whisk 2 large eggs. Stir in 1 cup crumbled feta cheese, ¼ cup chopped green onions, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh mint, 1 teaspoon lemon zest, and 1 minced garlic clove. Fold in the squeezed dry zucchini. Add ½ cup all-purpose flour and ½ teaspoon baking powder, stirring until a thick batter forms.
4.Pan-Fry to Golden Perfection:8 min.
Heat ¼ inch of olive oil (or avocado oil) in a heavy skillet over medium heat until shimmering. Drop 2-tablespoon mounds of batter into the hot oil and press down gently with a spatula into ½-inch thick patties. Fry for 3 to 4 minutes per side until deeply golden and crisp.
5.Drain & Serve Hot:2 min.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil, sprinkling immediately with a tiny pinch of flaky sea salt. Serve hot alongside the chilled garlic yogurt dip and extra lemon wedges!
Expert Tips for Success
- Squeeze with All Your Might: Do not skip or rush squeezing the zucchini! The drier you get the zucchini strands, the crispier your fritters will turn out in the oil.
- Don’t Overcrowd the Pan: Fry the fritters in batches leaving space between them. Crowding the pan drops the oil temperature and causes the fritters to absorb oil and steam rather than crisp.
- Air Fryer or Oven Baking Option: While shallow pan-frying yields the crispiest crust, you can spray formed patties with olive oil and air fry at 390°F (200°C) for 10 to 12 minutes, flipping halfway through.
The Recipe Card
- Prep Time: 15 mins
- Draining Time: 10 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 10-12 Fritters (4 Servings)
Ingredients:
- The Zucchini Fritters: 3 Medium Zucchini (grated), 1 tsp Salt (for draining), 2 Large Eggs, 1 cup Greek Feta Cheese (crumbled), ¼ cup Green Onions (chopped), 2 tbsp Fresh Dill (chopped), 2 tbsp Fresh Mint (chopped), 1 tsp Lemon Zest, 1 Garlic Clove (minced), ½ cup All-Purpose Flour, ½ tsp Baking Powder, Olive Oil for frying.
- The Garlic Yogurt Dip: 1 cup Plain Greek Yogurt, 1 Garlic Clove (grated), 1 tbsp Fresh Lemon Juice, 1 tbsp Olive Oil, 1 tbsp Fresh Dill (chopped), Salt to taste.
Instructions:
Grate zucchini, toss with salt, wait 10 minutes, then squeeze completely dry in a kitchen towel. Whisk Greek yogurt, grated garlic, lemon juice, olive oil, and dill for the dip; chill. Whisk eggs with crumbled feta, green onions, dill, mint, lemon zest, garlic, and squeezed zucchini. Fold in flour and baking powder. Heat ¼ inch oil in a skillet over medium heat; fry 2-tbsp portions for 3–4 minutes per side until golden brown and crispy. Drain on paper towels and serve hot with cold garlic yogurt!
