Greek Zucchini Fritters with Feta and Mint

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Greek Kolokithokeftedes are tender, golden pan-fried zucchini patties bound with feta, fresh mint, and a light egg-and-flour batter. They are a staple of summer mezze plates and pair perfectly with cool tzatziki and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 17 gCarbs
• 3 gFiber
• 5 gSugar
• 11 gProtein
• 540 mgSodium
• 610 mgPotassium
• 190 mgCalcium
• 2 mgIron
• 26 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the fritter batter

• 1 1/2 lb (about 4 medium) zucchini, trimmed
• 1 1/2 tsp fine sea salt, plus more to taste
• 1 cup (about 120 g) crumbled Greek feta cheese
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh dill
• 3 scallions, thinly sliced (white and green parts)
• 2 large eggs, lightly beaten
• 1/3 cup (about 40 g) all-purpose flour
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg

For pan-frying and serving

• 1/2 cup (about 120 ml) extra-virgin olive oil, plus more if needed
• Lemon wedges, for serving
• Tzatziki or plain Greek yogurt, for serving

Directions

1. Coarsely grate the zucchini using the large holes of a box grater. Toss with the salt in a colander set over a bowl and let stand for 15 minutes. Squeeze the zucchini firmly in handfuls, then wrap in a clean kitchen towel and wring out as much moisture as possible; you should end up with about 2 packed cups.
2. In a large mixing bowl, combine the drained zucchini, feta, mint, dill, scallions, eggs, flour, black pepper, and nutmeg. Stir until just evenly mixed; the mixture should hold together when pressed. Taste and add a pinch more salt if needed.
3. Heat 2 tablespoons of the olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Working in batches of 4 to 5, drop heaping tablespoonfuls of the mixture into the pan and gently flatten each into a 2 1/2-inch patty about 1/2 inch thick.
4. Fry the fritters for about 3 minutes per side, pressing lightly with a spatula, until deeply golden brown and crisp on both sides. Add more oil between batches as needed to keep the pan well greased and the edges crisp.
5. Transfer the cooked fritters to a paper towel-lined plate to drain briefly. Keep warm in a 200°F (95°C) oven while you fry the remaining mixture, adding fresh oil for each batch.
6. Serve the fritters warm or at room temperature, with lemon wedges for squeezing over the top and a side of tzatziki or thick Greek yogurt for dipping.

Cook’s Notes

• The single most important step is squeezing the grated zucchini very dry; excess water will make the fritters soggy and cause the oil to splatter.
• For an even crispier exterior, let the batter rest in the refrigerator for 15 to 30 minutes before frying so the flour fully hydrates.
• To bake instead of fry, shape the patties on a parchment-lined sheet, brush with olive oil, and bake at 425°F (220°C) for 18 to 22 minutes, flipping once halfway.
• Swap the dill for additional mint, or add 2 tablespoons of chopped flat-leaf parsley for a more herbaceous, less traditional flavor.
• Leftover fritters keep in the refrigerator for up to 2 days and reheat well in a dry skillet over medium-low heat to restore their crispness.

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