Greek Zucchini Fritters

Greek Zucchini Fritters: Your New Summer Obsession!

Hey kitchen pals! Harper here, wooden spoon in hand and a sizzle in the skillet. If you’ve ever stared at a mountain of summer zucchini wondering, “What magic can I make today?” – I’ve got your golden ticket. Meet Kolokithokeftedes (ko-lo-kee-tho-ke-fteh-thes – say it three times fast, then eat one!). These Greek zucchini fritters are little crispy-edged clouds of joy: herb-speckled, feta-kissed, and ready to dunk in cool tzatziki. They taste like sunshine and salty sea breezes, transforming humble zucchinis into something extraordinary. Perfect for using up that garden bounty? Check. Impress-your-friends appetizer? Absolutely. “I-made-this!” weeknight win? You bet. We’re keeping it real – no fancy techniques, just big flavors and the kind of recipe that makes you feel like a kitchen rockstar. Ready to turn those zucchinis into edible confetti? Let’s get grating!

My Zucchini Fritter “Aha!” Moment

Picture this: Me, 22, backpacking through Greece with questionable sandals and an unstoppable appetite. I stumbled into a tiny taverna on Naxos, sweatier than a grilled octopus. A grinning Yia Yia plopped down a plate of golden patties beside my lemonade. “Kolokithokeftedes! Eat, agapi mou (my love)!” One bite and fireworks exploded. Crispy outside, herby and soft inside, with salty feta surprises… pure joy! I begged for the recipe, miming grating actions until she laughed and scribbled in Greek. Back home, my first attempt? A soggy disaster. “Harper’s Zucchini Soup Cakes,” my roommate teased. But that taste memory fueled me. Batch after batch, I conquered the moisture monster (hello, salt + squeeze!), nailed the herb balance, and found my happy place: flipping these golden babies in my own sunlit kitchen. Now, every bite whisks me back to that breezy Greek porch. Food memories? They stick like feta to zucchini!

What You’ll Need (and Why!)

• 5 cups grated zucchini (about 3 medium) – The star! Insider Tip: Don’t pack it down – fluffy cups measure best. Use the large holes on your box grater.
• 1 tbsp kosher salt – For “sweating” the zucchini. Crucial for crispiness! Sub: Sea salt works, but avoid fine table salt (it’s saltier).
• 1½ cups all-purpose flour – Our binder. Insider Tip: Start with 1¼ cups! Zucchini moisture varies. Sub: Gluten-free 1:1 blend works beautifully.
• 2¼ tsp baking powder – Lift master! Makes them fluffy, not dense. Ensure it’s fresh.
• ¼ tsp salt + ¼ tsp black pepper – Seasoning buddies. Pepper adds gentle warmth.
• 2 large eggs – The glue! Binds our veggie party. Sub: Flax eggs (2 tbsp ground flax + 5 tbsp water, sit 5 mins) for vegan.
• 6 oz crumbled feta cheese – Salty, tangy magic! Insider Tip: Block feta crumbled yourself tastes WAY better than pre-crumbled. Sub: Ricotta salata or goat cheese for a different tang.
• ¼ cup thinly sliced scallions – Mild oniony zing. Use green + white parts! Sub: 2 tbsp finely minced red onion.
• ¼ cup minced fresh mint – The Greek soul! Bright & essential. Sub: Fresh dill or parsley (or mix!), but mint is classic.
• Olive oil for frying – Not listed but vital! Use a good medium EVOO or avocado oil for high-heat frying.

Why these work: Salt draws out water, flour + eggs bind, baking powder lifts, feta brings salt & creaminess, herbs sing Greece! Balance is key.

Let’s Make Some Fritter Magic!

1. Sweat It Out: Toss grated zucchini with 1 tbsp kosher salt in a colander. Let sulk for 10-15 mins. Harper’s Hack: Set a timer! This step is NON-NEGOTIABLE for crispiness. Salting pulls out water that would make soggy sadness later.
2. Squeeze Like You Mean It: Grab handfuls of zucchini and SQUEEZE over the sink using a clean kitchen towel or nut milk bag. Twist, press, channel your inner Greek grandma! Get it as dry as possible. Harper’s Hack: Squeeze twice! After the first big squeeze, let it sit in the towel for 2 mins, then squeeze again – you’ll be shocked at extra water!
3. Dry Whisk Party: In a large bowl, whisk together 1¼ cups flour, baking powder, ¼ tsp salt, and pepper. Why start with less flour? We’ll adjust after adding wet stuff – zucchini moisture is sneaky!
4. Wet Team Assemble: Add the squeezed zucchini, eggs, crumbled feta, scallions, and mint to the dry mix. Gently stir with a fork JUST until combined. Harper’s Tip: Don’t overmix! Lumps are friends. Batter should be thick enough to mound on a spoon but not dry. Too wet? Add remaining ¼ cup flour, 1 tbsp at a time.
5. Heat & Sizzle: Heat ¼ inch of olive oil in a skillet (non-stick or cast iron) over medium heat. Test with a tiny batter drop – it should sizzle gently, not smoke furiously. Perfect Temp Tip: Too hot = burnt outsides/raw insides. Too low = greasy fritters. Medium is GOLD.
6. Fry to Golden Bliss: Scoop heaping tablespoons of batter into the hot oil. Gently flatten each mound slightly with the back of your spoon. Cook 3-4 mins per side until deeply golden brown and cooked through. Harper’s Flip Trick: Wait for edges to look set and crispy before flipping! Only flip once.
7. Drain & Dream: Transfer cooked fritters to a paper towel-lined plate. Resist eating immediately (hot cheese burns!). A tiny sprinkle of flaky salt now? Chef’s kiss. Keep Warm Tip: Pop finished fritters on a wire rack in a 200°F oven.

Key Takeaway: Squeeze ZUCCHINI DRY, mix GENTLY, fry at MEDIUM heat. Golden rule = Golden fritters!

How to Serve Your Greek Sunshine

Presentation is part of the fun! Pile these warm, golden beauties high on a rustic platter. Drizzle with extra virgin olive oil and scatter over extra mint leaves for that “taverna fresh” vibe. Must-have sides: Big dollop of cool, creamy tzatziki for dipping and fat lemon wedges for squeezing. That bright lemon juice? It makes the flavors POP! For a light meal, pair with a simple Greek salad (tomatoes, cucumber, olives, red onion, oregano) or grilled lemon chicken. Appetizer crowd-pleaser? Double the batch – they vanish faster than you can say “Opa!”

Mix It Up! Fritter Flavor Adventures

Love the base recipe? Try these tasty twists:

1. Med Veg Mashup: Add ½ cup finely chopped roasted red peppers or artichoke hearts with the zucchini.
2. Spice it Up: Stir in ¼ tsp crushed red pepper flakes or a pinch of cayenne for a warm kick.
3. Herb Garden Explosion: Swap half the mint for fresh dill or parsley. Or add 1 tsp dried oregano (Greek vibes!).
4. Gluten-Free & Vegan: Use GF 1:1 flour + flax eggs. Swap feta for ½ cup mashed white beans + 2 tbsp nutritional yeast for cheesy tang.
5. Baked, Not Fried: Spray a baking sheet well. Scoop and flatten fritters. Bake at 400°F (200°C) for 15 mins, flip, bake 10-12 mins more until golden. (Less crispy but still delish!).

Harper’s Extra Kitchen Confessions

This recipe has been my trusty sidekick for years! My biggest evolution? The Squeeze. My early “soup cake” phase taught me: YOU CANNOT OVER-SQUEEZE ZUCCHINI. Seriously, wrestle it dry! I also learned feta matters. Cheap pre-crumbled stuff often has anti-caking agents that mute flavor. Buy a block and crumble it yourself – the taste difference is wild. Funny story? I once mistook dried mint for fresh… tripled the amount. Let’s just say my fritters tasted like toothpaste cookies! Learn from my fails. Now, I always taste the batter (raw egg risk, I know!) for herb balance. Final thought? These freeze beautifully (see FAQs!). Make a double batch – future you will do a happy dance.

Your Fritter Questions, Answered!

Q: Help! My fritters are soggy inside. What went wrong?
A: 99% of the time: Not squeezing the zucchini enough! Really wring it out like a sponge. Also, ensure your oil is hot enough (test with batter crumbs) and don’t overcrowd the pan – that drops the temp. Finally, let them drain well on paper towels.

Q: Can I make these ahead or freeze them?
A: Absolutely! Make Ahead: Prep the batter (squeezed zucchini & all) and store covered in the fridge up to 24 hours. Fry just before serving. Freezing Champ: Cook fritters completely. Cool completely on a rack. Freeze in a single layer on a baking sheet, then transfer to freezer bags. Reheat in a 375°F oven for 10-15 mins until hot and crispy!

Q: Why did my fritters fall apart in the pan?
A: Likely culprit: too little binder or wet batter. Ensure you squeezed the zucchini super dry. If your batter still seems super wet after mixing, add more flour 1 tbsp at a time until it holds together on a spoon. Also, wait until the first side is properly set and golden before flipping – patience!

Q: Can I use a different cheese?
A: While feta is classic, you can experiment! Try ricotta salata (saltier, firmer), crumbled goat cheese (tangier), or even haloumi (grate it first!). Avoid super melty cheeses like mozzarella.

Greek Zucchini Fritters

---

• Author: Harper Callahan
• Total Time: 40 mins

Print Recipe

Pin Recipe

Description

Sunshine in every bite! These Greek zucchini fritters are crispy on the outside, herby and feta-kissed inside, and perfect for dipping in cool tzatziki. Whether you’re working through a garden bounty or craving a taste of the Aegean, this is your golden, salty-crunchy ticket to snack heaven. Serve them hot, fresh, and with a big squeeze of lemon!

---

Ingredients

Scale 1x2x3x

• 5 cups grated zucchini (about 3 medium)

• 1 tbsp kosher salt (for sweating)

• 1¼ to 1½ cups all-purpose flour

• 2¼ tsp baking powder

• ¼ tsp salt + ¼ tsp black pepper

• 2 large eggs

• 6 oz crumbled feta

• ¼ cup scallions, thinly sliced

• ¼ cup fresh mint, minced

• Olive oil for frying

---

Instructions

1. Salt & Sweat: Toss zucchini with 1 tbsp kosher salt, rest 15 mins. Squeeze dry—hard!

2. Mix Dry: Whisk flour (start with 1¼ cups), baking powder, salt, and pepper in a bowl.

3. Add Wet: Stir in squeezed zucchini, eggs, feta, scallions, and mint. Mix gently. Adjust with more flour if batter is too wet.

4. Fry to Perfection: Heat oil in a skillet over medium. Drop spoonfuls of batter, flatten slightly. Fry 3–4 mins per side until golden. Drain on paper towels.

Notes

• Squeeze zucchini until it’s almost dry.

• Let fritters sit on a rack in a warm oven while finishing the batch.

• Serve with tzatziki and lemon wedges!

• Prep Time: 20 mins
• Cook Time: 20 mins

Nutrition

• Calories: 130 kcal per serving
• Fat: 6g
• Carbohydrates: 13g
• Protein: 5g

Nutritional Snapshot (Per Fritter)

Approximate, based on 10 fritters using 2 tbsp olive oil absorbed during frying:

• Calories: 130
• Fat: 6g
• Carbohydrates: 13g
• Protein: 5g
• Sodium: 290mg

Prep Time: 20 mins | Cook Time: 20 mins | Servings: 10 fritters

Final Thoughts: Why These Fritters Are Summer’s MVP

Harper’s Greek Zucchini Fritters are more than a recipe—they’re a celebration of resourcefulness and flavor. They transform a humble veggie (that’s probably overrunning your garden) into crispy, salty, herb-flecked bites that taste like a vacation. Whether you’re frying them for a crowd or baking a lazy batch, they’re proof that great food doesn’t need to be complicated—just made with care (and a strong grip for squeezing!).