Zucchini Fritters

Greek-style zucchini fritters are made with grated zucchini, fresh herbs like dill, mint leaves, and green onion, and have salty Feta cheese for an authentic Greek flavor. Crispy on the outside and with a soft meaty texture on the inside, these fritters are served as a snack or side dish

These Zucchini fritters are crispy on the outside, with a moist interior. Salty feta makes these extra creamy and cornstarch(instead of flour) in the mixture helps to give those crispy edges. These fritters are popularly known as ‘Kolokithokeftedes’ in Greek, which translates into ‘Zucchini Kofta (meatballs). Here instead of making them into meatballs, we have flattened them like these corn fritters, to make it evenly crispy all over. These are shallow fried in a skillet, so making it also am healthier snack loaded with veggies.

Greek recipes are light and refreshing because of the use of fresh herbs and minimal spices. Those refreshing flavors pair well with summer zucchini, making these fritters delicious. I find myself making it every week when Zucchinis are in season and serving them with creamy yogurt or Taztaki dip. This is one of those easy Zucchini recipes that even my little one devours without any complaint.

Pan fried zuchini fritters

Ingredients for Zucchini Fritters

The list of ingredients has fresh produce and a few pantry staples. Feta cheese is easily available in supermarkets nowadays.

  • Zucchini– Courgettes or Zucchini is available in abundance in season. Go for firm fresh-looking ones.
  • Feta – Opt for a feta block and crumble it. Feta is a must for authentic Greek flavor.
  • Green Onion– These are a substitute for onion, as it is subtle and light.
  • Garlic– Fresh minced garlic. You can substitute garlic powder.
  • Herbs – Dill leaves and mint for their vibrant fresh flavor. I wouldn’t skip these as there are no other flavoring ingredients in this recipe, or else the fritters will taste bland.
  • Binding agent – Like any other fritter you need something to bind the mixture. We are using egg and cornflour here.
  • Seasoning – Just salt , pepper and red pepper flakes
  • Olive oil – used for shallow frying the fritter. A good quality fritter adds great flavor.

You can also add shredded parmesan for flavor. In case you don’t have cornstarch, use flour or rice flour instead.

Ingredients you need for making Greek style Zucchini fritters.

Step by step – How to make Zucchini Fritters

Making the fritters is easy and straightforward but does have some prep work. Once the cutting and chopping part is done, how crispy fritters are a few minutes away.

Prep Zucchini

Grate the zucchini using a box grater (the side with large holes). Or, shred it in your food processor. Avoid shredding it too fine, or else the zucchini will almost melt into the batter, making mushy soggy fritters without any texture. Place grated zucchini in a colander and sprinkle salt, toss, and let it rest for 15-20 minutes, tossing a couple of times in between. Salt helps draw out water from the veggies, a process called reverse osmosis.

You can also leave the colander rested over a bowl overnight in the refrigerator.

Squeezzzz grated Zucchini for crispiest fritters

The next step is to squeeze as much water as possible from salted zucchini. Less moisture in zucchini < crispy fritters. Use a spatula to press the veggie, draining water. Alternatively, you can also place slated zucchini in a muslin cloth and squeeze the liquid.

Squeeze well the shredded zucchini.

Dump everything to make the fritter mixture

In a large mixing bowl, add zucchini and the rest of the ingredients. The mixture should be thick and will hold together when made into a ball.


Scoop, shape, and shallow fry

It is easy to portion and shape the fritters using an ice cream scoop. Generously grease a non-stick pan. Cook undisturbed for 3-4 minutes until the edges are light brown in color. Flip and cook for another 4-5 minutes.

Shaping and shallow frying the fritters

Tips For Making Zucchini Fritters

  • Make sure you squeeze zucchini really well after salting, for the crispiest fritters.
  • We are already salting the zucchini the there is feta is quite salty, so after mixing everything, check and add more if required.
  • If possible use a well-seasoned cast iron pan or best to use a non-stick pan for easy release of the fritters.
  • If not serving right away, cool the fritters on a wired rack to avoid it from going soggy at the bottom.
  • After the pan is well heated, keep the flame on medium-low while cooking. This ensures the fritters are evenly cooked. If the pan is too hot, outside will cook faster while it will remain undercooked inside.

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Frequently Asked Questions

What if the mixture is too watery?

Chances are you ended up with a mixture that’s watery and isn’t holding well. You could add 1-2 tablespoons of breadcrumb to adjust the consistency.

Can I prep the mixture ahead?

The longer the mixture sits, the more water draws out from the veggies making the mix loose. So avoid resting the mix for long time. If you are planning to make a big batch, salt and squeeze zucchini and store it. Also, prep and keep the rest of the veggies separately. Mix everything just before making.

Why do my fritters get stuck to the pan?

Make sure the pan is well heated before you place the fritters. Let them cook undisturbed on low-medium heat for 3-4 minutes until the edges are starting to look brown. Once the side is cooked well, it will release from the pan seamlessly. Also, a non-stick pan will help.

Can we bake the fritters?

It can be baked but it will not be as crispy as the panfried one. Moreover, pan frying is the easier and quicker option.

plate of Greek style Zucchini fritters served with tzatziki dip and lemon wedges


These fritters are best served right out of the pan and still warm. It loses its crispiness when kept for a long time. If not serving immediately I would cool down completely on a wired rack and store them.

In case of leftovers, you can quickly reheat on a greased hot skillet for 30 seconds on each side or pop it in an air fryer and cook for 2-3 minutes at 200 C.

Serving Zucchini Fritters

I love to serve them as a snack with some dip or creamy Greek yogurt. They also work as a side dish.

More Zucchini Recipes

Fritters recipes( crispy and delicious)

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Greek style Zucchini fritters

Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Shredded zucchini mixed with fresh herbs, garlic, feta made into these delicious zucchini fritters. Cook it on low to medium heat for perfectly crispy fritters.
Servings 12 fritters


  • 2 medium Zucchini
  • cup cornstarch
  • 100 grams feta
  • ¼ cup dill
  • ¼ cup mint
  • cup green onion
  • 1 tsp garlic
  • 1 egg
  • ¼ cup Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Red chilli flakes


  • Clean and grate zucchini using the large hole side of a box grater or use a shredding attachment of a food processor.
  • Place grated zucchini in a colander and sprinkle salt. Toss it well and rest it for 20-30 minutes. Keep a bowl underneath the colander to collect dripping liquid. After 30 minutes, squeeze all the water by pressing with a spatula. You can also use your hand or muslin cloth to squeeze out the water.
  • In a large bowl, add zucchini, chopped herbs, green onion, garlic, beaten egg, cornstarch, crumbled feta, pepper, and red chilli flakes. Mix well.
  • Heat a non-stick skillet. Add 2-3 tablespoons of oil.
  • Once the skillet is medium-hot, reduce heat to medium. Using a large ice cream scoop take out the mixture, place it on the hot skillet, and slightly flatten it to a round ( doesn't have to be perfectly shaped). Cook 3-4 fritters at a time without overcrowding the pan.
  • Cook undisturbed for 3-4 minutes until the batter is set around the edges and the bottom is golden brown in colour. Flip and cook again for 3 minutes.
  • Serve it warm with yogurt dip or Tzatziki dip, lemon wedges.



Serving: 1fritter | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 202mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 0.4mg
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