Kolokithokeftedes

Greek zucchini fritters with feta, dill and mint

Origin: Ottoman Greece & Aegean Islands

From the journey of Zucchini.

Kolokithokeftedes (the name a compound of kolokithi (κολοκύθι, zucchini) and keftedes (κεφτέδες, fried patties, from the Turkish köfte)) are one of the most irresistible preparations in the Greek mezze tradition. The dish belongs to the broad Greek family of vegetable fritters: lahanokeftedes (cabbage), revithokeftedes (chickpea), manitarokeftedes (mushroom): each sharing the same technique of binding vegetables with egg, flour, and cheese and pan-frying until golden and crisp. Kolokithokeftedes in particular are associated with the Aegean island cuisine of Santorini, Crete, and the Dodecanese, where zucchini plants thrive in the volcanic soil and produce more fruit than any kitchen can consume during the summer months. The Greek summer table has an answer for every surplus: these fritters use the abundance of kolokithi that arrives in a rush in July and August. The combination of salty feta, fresh dill, and spearmint is one of the defining flavour signatures of Greek cooking: the herb and cheese combination that appears in spanakopita, in feta salads, in stuffed vine leaves; and it is simply right alongside the mild sweetness of zucchini. Kolokithokeftedes are served as mezze with cold retsina or ouzo, as a side dish to grilled fish or lamb, or as a light meal in themselves with tzatziki and good bread.

Ingredients

Main

  • 500 g zucchini (about 3 medium), coarsely grated

Binding

  • 150 g feta cheese, crumbled
  • 2 eggs, lightly beaten
  • 4 tbsp plain flour, plus more if needed

Herbs

  • 3 tbsp fresh dill, finely chopped
  • 2 tbsp fresh mint, finely chopped

Aromatics

  • 2 spring onions finely sliced
  • 1 clove garlic, very finely minced

Seasoning

  • 0.5 tsp black pepper
  • salt (taste before adding, feta is already salty)

Cooking

  • olive oil or vegetable oil, for frying

To Serve

  • tzatziki and lemon wedges, to serve

Method

  1. Grate the zucchini coarsely and place in a colander. Sprinkle generously with salt, toss, and leave for 15 minutes. Then gather the grated zucchini in a clean tea towel or in your hands and squeeze out as much moisture as possible. This step is non-negotiable; wet zucchini produces soggy fritters that will not hold together or crisp.
  2. In a large bowl, combine the squeezed zucchini, crumbled feta, beaten eggs, flour, dill, mint, spring onions, garlic, and black pepper. Mix thoroughly. The mixture should be firm enough to hold a loose patty shape; if it seems wet, add flour one tablespoon at a time. Taste carefully before adding any salt; feta is already quite salty.
  3. Heat a generous layer of oil (about 5mm deep) in a wide frying pan over medium-high heat. When the oil shimmers, scoop heaped tablespoons of the mixture and flatten slightly into patties about 1.5cm thick. Do not crowd the pan; fry in batches.
  4. Fry for 3–4 minutes on the first side without moving, until a deep golden crust forms. Flip once and fry for a further 2–3 minutes until both sides are golden and the fritters are cooked through. Drain on kitchen paper.
  5. Serve hot or at room temperature with cold tzatziki, lemon wedges, and fresh dill scattered over. Kolokithokeftedes are also excellent at room temperature, making them ideal for mezze spreads.

Notes

The key to excellent kolokithokeftedes is entirely in the squeezing of the zucchini. A second squeeze, halfway through combining the mixture, is not excessive; the mixture should feel relatively dry and firm. If the mixture is too wet to fry cleanly, spread it on a baking tray lined with parchment and bake at 200°C for 20–25 minutes, flipping once; you sacrifice the fried crunch but still get excellent flavour. Leftovers reheat well in a hot oven for 5–8 minutes.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.