Kolokithokeftedes: A Traditional Greek Zucchini Fritters Recipe

 Kolokithokeftedes (or kolokythokeftedes) is the name for the delicious zucchini fritters. Greeks called them zucchini keftedes, the word used for meatballs. Any vegetable or meat mixture that results in a ball that you can fry usually carries this terminology. 

This is one of the most popular appetizers, ideal if you are a vegetarian. To make kolokithokeftedes you need the following ingredients: zucchini, scallions, breadcrumbs, Greek feta cheese, dill, egg, lemon juice, flour, Greek olive oil, salt, and pepper.   

An important tip when you make kolokithokeftedes is to make sure when working with the zucchini, to get rid of their excess water. I usually mix the zucchini in a food processor, then place it in a colander, salt it to draw out the liquids, and allow it to sit for an hour. If the zucchini still feels wet after this process, squeeze it again either with your hands or with the help of a towel.

Kolokithokeftedes is a good appetizer any time of year. But, it is much better in the summer when zucchini is so tender. 

This traditional Greek zucchini fritters recipe, which gives around 20 pieces, takes around two hours and a half to prepare and 30 minutes to cook.


Kolokithokeftedes – Ingredients

  • 3 large zucchinis
  • 4 scallions finely chopped.
  • 1 cup plain breadcrumbs
  • 1/2 cup grated feta.
  • 1/2 cup snipped dill.
  • 1 egg
  • Salt and freshly ground black pepper, to taste.
  • 1/2 cup flour
  • Olive oil for frying
  • Lemon juice

Kolokithokeftedes – How to make  

  1. Start this kolokithokeftedes recipe by taking a large bowl and placing the shredded zucchini. 
  2. Add the scallions, breadcrumbs, grated cheese, dill, egg, and salt into the zucchini and mix.
  3. Add some pepper over the zucchini mixture. 
  4. Add enough flour to give it firmness. Adjust the flour accordingly after checking the consistency as you do not want a runny mixture.
  5. Shape the fritters, place them on a baking sheet, cover them with waxed paper, and chill them for an hour before frying.
  6. Heat enough olive oil to come halfway up the fritters. 
  7. Fry them on both sides, a few at a time, so they will become crisp. 
  8. Place them on a plate covered with absorbent paper. 
  9. Sprinkle them a bit of lemon juice. 
  10. Serve them hot. 

Kolokithokeftedes match perfectly with tzatziki or tirosalata. Enjoy!