How to Make Cretan Zucchini Fritters (Plus Gluten-Free Version)
Kolokythokeftedes (Greek: Κολοκυθοκεφτέδες) are the most delicious zucchini fritters, especially popular in Crete, where local ingredients and several herbs give them a distinct regional flair. The name comes from kolokýthi (zucchini) and keftedes (meatballs or fritters), though these are entirely vegetarian.
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Key Features of Cretan Kolokythokeftedes:
- Main ingredient: Grated zucchini, usually salted and drained to remove excess moisture.
- Binding agents: Crumbled feta cheese, egg, and breadcrumbs or flour help hold them together.
- Herbs: Fresh herbs like mint, dill, and parsley are essential, especially mint, which is a Cretan favorite.
- Additions: Sometimes onion, spring onions, or even a bit of grated carrot are added for depth.
- Cooking method: The mixture is shaped into patties or balls and then fried until golden brown. Alternatively, they can be baked.
How to Make Kolokythokeftedes
Ingredients (serves 4–6): You will need abundant extra virgin olive oil for frying, 3 grated zucchini, drained with a teaspoon of salt, and feta cheese (In my recipe, I used a mixture of feta and tyromalama from Crete, but you can use gruyere or any other cheese).
You will also need a small grated onion (or a finely chopped spring onion), and a mixture of mint, dill, and parsley. Salt and pepper to taste, one or two eggs, and bread crumbs or flour to adjust the consistency of the patties.
Instructions:
Prep the zucchini
- Grate the zucchini and the onions and place them inside a colander with some salt.
- Let them sit for about 20 minutes to release the extra water, and strain well with your hands before using.
- Squeeze out as much liquid as you can.
Mix the ingredients
- In a large bowl, combine the drained zucchini, the crumbled feta mixed with the eggs, the grated onion, parsley, mint, dill, and pepper.
- Add just enough breadcrumbs or flour to bind the mixture. It should be moist but hold its shape when formed into a ball.
Shape the fritters and fry
- Form into small patties or balls (about the size of a walnut or golf ball). If the mixture is too soft, chill it in the fridge for 30 minutes to firm up.
- Heat the olive oil (about 1/2 inch deep) in a large skillet over medium heat.
- Fry the fritters in batches, about 2–3 minutes per side, until golden brown and drain on paper towels.
Texture & Flavor
Crispy on the outside, soft and creamy inside, with bursts of salty feta (or other cheese such as Cretan graviera or tyromalama) and plenty of aromatic herbs.
They are typically served warm or at room temperature, and they’re delicious if dipped in Greek yogurt.
Serving Suggestions
- You can also serve zucchini fritters with a side of tzatziki (yogurt-cucumber dip), melitzanosalata, or lemon wedges.
- As part of a meze platter alongside olives, dolmades, and pita.
- Sometimes, as a vegetarian main dish with a salad.
Cretan Zucchini Fritters – Kolokythokeftedes
Ingredients
- 3 zucchini grated
- 1/2 tbsp salt to drain the zucchini
- 2 eggs
- 1/2 cup feta cheese crumbled
- 1/2 cup tyromalama cheese crumbled (or cheddar, graviera, etc.)
- 2 cups breadcrumbs or all-purpose flour
- 1 onion grated
- 1 clove garlic minced (optional)
- 1 cup fresh parsley chopped
- 1 cup fresh mint chopped
- 1/2 cup fresh dill chopped
- pepper to taste
- olive oil extra virgin (to fry)
Instructions
- Grate the zucchini and the onion.
- Place them in a colander with the salt and leave for 20 minutes to drain.
- Chop all the herbs (dill, mint, parsley) and add a minced clove of garlic for extra taste.
- In a bowl, mix the crumbled cheese, the egg, and the pepper.
- Add the herbs, and the grated onion and zucchini and mix well.
- Add breadcrumbs and start forming the patties.
- Fry in abundant olive oil and drain on paper towels.
Kolokythokeftedes Variations
1. Gluten-Free Kolokythokeftedes (Pan-Fried)
Substitutions
- Replace flour/breadcrumbs with one of the following:
- Gluten-free breadcrumbs
- Chickpea flour (besan) – adds a nice earthy flavor
- Rice flour or corn flour – neutral taste
- Ground oats (certified GF) – for a soft texture
Instructions
- Use the same recipe and method as the traditional version, but substitute the flour with the gluten-free option of your choice.
- Chickpea flour (or polenta) works especially well because it helps bind and crisp up nicely.
- Fry in olive oil as directed.
2. Baked Kolokythokeftedes (Lighter Version)
Ingredients: Same as the traditional recipe (can also be made gluten-free by using gluten-free flour/breadcrumbs).
Baking Instructions
- Preheat oven to 200°C (390°F).
- Line a baking sheet with parchment paper and lightly brush with olive oil or use a non-stick spray.
- Shape the fritters as before and place them on the baking sheet.
- Brush or spray the tops of the fritters lightly with olive oil for browning.
- Bake for 20–25 minutes, flipping halfway, until both sides are golden brown and crisp.
Optional: For extra crunch, place them under the broiler for 2–3 minutes at the end.
Both variations are just as flavorful, and the baked version is especially good for meal prep or a lighter option.
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How to Make Kolokythokeftedes
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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