These delightful Greek-style zucchini fritters, known as kolokithokeftedes, transform humble summer zucchini into crispy, golden meatballs that are completely plant-based yet incredibly satisfying. The combination of fresh herbs, tangy feta cheese, and properly drained zucchini creates fritters with a crispy exterior and tender, flavorful interior. Perfect as an appetizer, light lunch, or Mediterranean-inspired dinner, these versatile meatballs prove that vegetables can be just as satisfying as traditional meat dishes.
Ingredients
- 4-5 medium zucchinis, about 1kg (2.2 lbs / 8-9 cups grated)
- 1 medium yellow onion
- 2 shallots
- 1 bunch fresh parsley or leek greens, chopped (about ½ cup / 30g / 1 oz)
- 3 large eggs
- 150g feta cheese, crumbled (5.3 oz / 1¼ cups)
- 200g all-purpose flour, plus more as needed (7 oz / 1⅔ cups)
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the zucchini: Peel the zucchinis and grate them finely using a box grater or food processor. This step is crucial for the right texture.
- Remove excess moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the corners and twist to form a bundle, then squeeze firmly over the sink to remove as much liquid as possible. This prevents soggy fritters.
- Prepare aromatics: Finely dice the onion and shallots. Chop the parsley or leek greens finely, removing any tough stems.
- Create base mixture: In a large mixing bowl, beat the eggs thoroughly until well combined and slightly frothy.
- Combine vegetables: Add the drained zucchini, diced onions, shallots, and chopped herbs to the beaten eggs. Mix well to distribute evenly.
- Add cheese: Crumble or grate the feta cheese into small pieces and fold it gently into the mixture, being careful not to break it down completely.
- Form the batter: Gradually add the flour while mixing, starting with the full amount and adding more if needed. The mixture should hold together when formed into balls but not be too dry. Adjust consistency as needed.
- Season properly: Add salt sparingly (feta is already salty) and generous freshly ground black pepper. Taste and adjust seasoning.
- Shape the meatballs: Using your hands or a small ice cream scoop, form the mixture into 15-20 walnut-sized balls, rolling them gently to create a round shape.
- Heat the oil: In a large, heavy-bottomed pan, heat about 1 inch of vegetable oil to 350°F (175°C), or until a small piece of batter sizzles immediately when dropped in.
- Fry to golden perfection: Carefully place the zucchini balls in the hot oil, working in batches to avoid overcrowding. Fry for 5-10 minutes, turning occasionally, until golden brown and crispy on all sides.
- Drain and serve: Transfer the cooked fritters to a clean kitchen towel or paper towels to drain excess oil before serving.
Time and Serving Information
Prep Time: 25 minutes
Cook Time: 15-20 minutes
Total Time: 45 minutes
Serves: 4-6 as an appetizer, 3-4 as a main dish
Calories per serving: Approximately 180 calories (based on 18 pieces)
Nutrition highlights: High in protein from eggs and feta, rich in vitamin C and folate from zucchini, good source of calcium, contains beneficial probiotics from feta cheese.
Why These Zucchini Meatballs Are Perfect for You
These Mediterranean-inspired fritters offer an excellent way to incorporate more vegetables into your diet while satisfying cravings for something crispy and indulgent. Zucchini is incredibly low in calories but high in essential nutrients, including vitamin C, potassium, and antioxidants that support immune function and heart health.
The combination of eggs and feta cheese provides high-quality complete protein, making these fritters surprisingly filling and nutritionally balanced. Feta cheese contributes beneficial probiotics that support digestive health, while also adding calcium for bone strength. The protein content helps stabilize blood sugar levels, preventing the energy crashes associated with purely carbohydrate-based snacks.
Fresh herbs like parsley provide vitamin K, vitamin A, and powerful antioxidants that support overall health and add bright, fresh flavor without additional calories. The onions and shallots contribute prebiotic fibers that feed beneficial gut bacteria and provide sulfur compounds with anti-inflammatory properties.
These versatile fritters work beautifully as part of a Mediterranean mezze platter, served with tzatziki sauce, or incorporated into grain bowls and salads. They’re naturally vegetarian, making them suitable for plant-based diets while being satisfying enough to please even dedicated meat-eaters. The recipe also scales easily for entertaining and can be partially prepared ahead of time for convenience.