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Greek Zucchini Fritters with Garlic Yogurt

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Greek zucchini fritters (Kolokithokeftedes) are crispy on the outside, soft inside, and full of fresh herbs and tangy feta. Served with garlic yogurt, they make a delicious appetizer, snack, or light vegetarian meal.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes (includes resting/chilling)
  • Yield: 12 fritters (6 servings)
  • Category: Appetizer
  • Method: Fried
  • Cuisine: Greek, Mediterranean
  • Diet: Vegetarian

Ingredients

  • Garlic Yogurt:
    • 1 cup plain whole-milk strained (Greek-style) yogurt
    • ½ tsp lemon zest + 2 tsp lemon juice
    • 1 garlic clove, grated (about 2 tsp)
    • ½ tsp kosher salt
    • ⅛ tsp black pepper
  • Zucchini Fritters:
    • 2 lbs zucchini, shredded
    • 1 tsp kosher salt, divided
    • 2 large eggs
    • 3 scallions, thinly sliced (about ¾ cup)
    • 3 tbsp chopped fresh dill
    • 3 tbsp chopped fresh flat-leaf parsley
    • 2 tbsp chopped fresh mint
    • 7 oz Greek sheep-milk feta, crumbled (about 1 ¾ cups)
    • 1 ½ cups panko breadcrumbs, divided
    • ½ tsp black pepper
    • ½ cup vegetable oil, divided
  • For Garnish:
    • Nonpareil capers
    • Fresh dill sprigs
    • Chopped tomatoes

Instructions

  1. Make garlic yogurt: stir together yogurt, lemon zest, lemon juice, garlic, salt, and pepper. Let rest 1 hour at room temperature.
  2. Shred zucchini and toss with ½ tsp salt in a colander. Let sit 10–15 minutes, then squeeze out liquid with a kitchen towel.
  3. In a large bowl, whisk eggs with scallions, dill, parsley, and mint. Fold in zucchini, feta, 1 cup panko, pepper, and remaining salt until combined.
  4. Shape into 12 patties and refrigerate for 30 minutes.
  5. Coat patties lightly in remaining panko. Heat 2 tbsp oil in skillet and fry patties in batches, 2–3 minutes per side, until golden.
  6. Keep warm in a 200°F oven while frying remaining fritters. Garnish with capers, dill, and tomatoes. Serve with garlic yogurt.

Notes

  • Drain zucchini well to prevent soggy fritters.
  • Swap feta for ricotta salata for a milder flavor.
  • Use gluten-free breadcrumbs for a gluten-free version.
  • Bake at 400°F for 20–25 minutes (flipping halfway) for a lighter option.
  • Make smaller patties for bite-sized appetizers.

Nutrition

Find it online: https://savorymomskitchen.com/greek-zucchini-fritters-with-garlic-yogurt/