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  • Writer's pictureCyprus Cooking by Liz

Zucchini fritters - Kolokithokeftedes

Updated: Jan 7

This favorite recipe is in my possession for over 15 years, tasted at first in Greece at my sister's in law as she made these fritters and we just loved them, so the recipe was quickly noted down and flew back with us to Cyprus, ever since we make these delicious fritters. Freshly grated zucchini, mint, cheese, fetta, some flour and breadcrumbs, fried in olive oil. Lately we tried to bake them in the oven, they do become nice and healthier ofcourse, but it misses the 'fried in olive oil' taste. Serve as a side dish when having guests or for lunch with a crispy salad.



  • 1 kg zucchini

  • 200 gr cheese (any tasty Edam or Gouda cheese, Mozzarella or mixed with Gruyere)

  • 100 - 125 gr fetta

  • 1 teaspoon dry mint

  • 2 eggs

  • freshly grounded black pepper

  • 1 - 2 tablespoons flour

  • 1 - 2 tablespoons breadcrumbs




  • Grate the zucchini in a collander and sprinkle with salt, stir with a spoon and add once more salt and stir, spread the zucchini on the sides and set aside or in the fridge for a couple of hours or even overnight, the salt will drain the zucchini of its water,

  • Grate the cheese and set aside,

  • Just before baking squeeze with your hands the remaining water from the zucchini and add to a large bowl,

  • Add all other ingredients and stir well,

  • Form paties with your hands (little messy, wear gloves)

  • Fry in medium to hot olive oil till nicely browned.


Enjoy - Καλή όρεξη!

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