Zucchini Fritters: Greek Kolokithokeftedes

These zucchini fritters (previously called meatballs), known as Greek Kolokithokeftedes, are crispy on the outside and so juicy on the inside!

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Greek Kolokithokeftedes are one of my all-time favorite appetizers and very popular in Greece. Kolokithokeftedes translates to zucchini balls. However, there’s no meat. They’re a completely vegetarian appetizer that’s so delicious. The crispy outside covers the juicy inside filled with lots of herbs and fresh zucchini. 

When we went to Greece last summer, zucchini meatballs were featured on every menu of every restaurant we went to, and we ordered them every single time. I’ve had so many requests for this recipe that I’ve had it on my Youtube channel for years. This post is an updated version with shortcuts I’ve learned along the way.  

Why these zucchini meatballs will become popular in your house too

Crispy golden crunch

Soft, flavorful

Herby, juicy

Zucchini filling

Creamy feta chunks

Perfect for entertaining

What makes zucchini fritters so delicious?

Zucchini – The star ingredient. Fresh zucchini creates a tender, juicy texture and mild flavor that pairs beautifully with herbs and feta.

Salt – Used both to season the mixture and help draw excess moisture from the zucchini for a crispier result.

Eggs – Help bind the mixture together and give the fritters structure.

Scallions – Add a mild onion flavor and freshness without overpowering the zucchini.

Fresh mint – A classic addition that brings brightness and freshness to every bite.

Feta cheese – Adds creamy texture and the signature tangy, salty flavor that makes kolokithokeftedes so irresistible.

Breadcrumbs – Absorb excess moisture and help create the perfect texture while holding everything together.

Crushed red pepper flakes – Add a subtle touch of heat and balance the richness of the feta.

Freshly ground black pepper – Enhances all of the flavors and adds gentle warmth.

What’s the best way to shred zucchini?

Shredding zucchini can be a little messy, so make sure you have a large cutting board or prep bowl. I like to use a box grater because it’s the easiest and quickest way to get the job done. Start by washing your zucchini thoroughly, since you’re leaving the skin on. Dry with a towel to remove any excess water. Cut the bottom end off the zucchini, but leave the stem attached. The stem will give you something to hold onto while you grate the zucchini. Hold the box grater on the cutting board or in your prep bowl, and grate the zucchini.

Why do you salt the zucchini?

Place the grated zucchini in a colander and sprinkle with ¼ teaspoon salt. Mix well and place the colander over a bowl. Let the zucchini drain for at least 30 minutes so the salt can pull out excess moisture and avoid soggy fritters.

Should I remove the excess liquid?

Working in small handfuls, squeeze the zucchini firmly to remove as much liquid as possible. Transfer the squeezed zucchini to a clean mixing bowl.

How do I make Greek zucchini fritters?

Add the scallions, mint, feta, and black pepper to the bowl. Mix well. Add the beaten eggs, breadcrumbs, and salt, then stir until everything is evenly combined.

Do I pan-fry the fritters?

Heat vegetable oil in a pot over medium-high heat until the oil reaches approximately 350°F (175°C).

How do I shape the fritters?

Form the mixture into walnut-sized balls and place them on a tray.

Should I coat them before frying?

Place breadcrumbs in a shallow bowl and gently roll each zucchini ball until coated on all sides.

Why do you recommend an assembly line?

The easiest and most efficient way to fry your zucchini meatballs is to set up an assembly line. You’ll have your zucchini meatballs, plain breadcrumbs, a tray lined with paper towels, a spider strainer, and oil preheated to 350ºF.

What’s the best way to fry fritters?

Carefully place the zucchini fritters into the hot oil without overcrowding the pot. Depending on the size of your pot, you should be able to add 6-8 at a time. Just be sure not to overcrowd the oil, as it will lower the oil’s temperature and keep the outside from getting crispy. Fry for 5–6 minutes, turning as needed, until deeply golden brown all around.

How do I drain them?

Once the zucchini meatballs are golden brown, remove them from the oil with the spider strainer and give them a little shake to remove excess oil. Put them on the paper towel-lined tray so all of the extra oil is absorbed away from the zucchini meatballs. Repeat until all of your zucchini meatballs are done.  

Can you make zucchini fritters ahead of time?

Yes! Combine all of the ingredients in a bowl and cover. Refrigerate for up to 1 day ahead. The next day, pour off any excess liquid, then add 1/2 cup of breadcrumbs. Mix to incorporate. You’re ready to form the meatballs, coat them in breadcrumbs, and fry. The zucchini meatballs can be fried up to 2 hours before serving them, as they taste great at room temperature. They can also be slightly warmed through in a preheated 350°F oven for 5 minutes.

What’s the best way to serve zucchini fritters?

The most delicious way to serve zucchini fritters is with creamy tzatziki sauce. Marinara would also be delicious. And you don’t just have to serve these at a party; the fact that they can be assembled a day ahead makes zucchini fritters extra easy to serve at one. 

Do you have more fritter recipes?

Santorini Style Tomato Fritters: Domatokeftedes

Greek-Style Bean Fritters: Fasoulokeftedes

Salmon Patties (Salmon Cakes)

Cauliflower Cakes/Patties

Tuna Patties (cakes) Recipe

Couscous Veggie Patties