These crispy greek zucchini fritters also called Kolokithokeftedes are the most delicious fritters you’ll ever have! They have a perfectly golden brown and crispy exterior while the inside is moist and packed with flavor. You’ll love them not just because they are quick and easy to prepare, but they are also low carb and gluten-free.
Lightened up greek zucchini fritters
These crispy fritters are a lightened-up version made with gluten-free chickpea flour and fried or baked in olive oil, making them low carb and gluten-free as well.
I love how versatile zucchini fritters are! You can pack them with a bunch of different add-ins to make them more fun and enhance the flavor. The base of the recipe is almost always the same which is zucchini, eggs, flour, seasonings, and the add-ins come at the end.
Greek zucchini fritters have been one of my go-to’s for years. They have feta cheese, garlic, onion, and parsley. Other than those they go great combined with grated corn, carrots, tuna, olives, etc.
How To Make Greek Zucchini Fritters
- Grate the zucchini in a large bowl add salt mix well together. Let the zucchini sit for 10-15 minutes. Using your hands or clean cloth squeeze as much water from the zucchini as possible. This step is crucial to get crisppy fritters that are not soggy and have the right consistency for baking and frying.
- Transfer the zucchini into another bowl and combine the rest of the ingredients.
- Preheat a nonstick pan over medium heat, with ice cream scoop or spoon form the batter, add them to the oil and press them lightly into rounds. Fry for 2-3 minutes on both sides.
- For the baked version preheat the oven to 190C/380F. Line a baking tray with parchment papper than brush the papper with olive oil. Make the fritters and brush them with some more olive oil on top. Bake for 15-20 minute or untill perfectly golden brown and crispy.
Why my zucchini fritters are soggy?
Zucchini fritters get soggy because there’s too much water in them that has not been squeezed out. Even if you follow all the steps right and all ingredients are measured properly, if the water from the zucchini has not been squeezed out enough the batter will be runny resulting in soggy fritters. There are two things that can be done to avoid this from happening:
- Add enough salt in the zucchini at the beginning and squeeze them as much as possible. If the zucchini is squeezed enough it would hold in a ball even without any other ingredient.
- Don’t add salt back in with the seasonings. This might also affect the consistency; instead once the zucchini is fried sprinkle more slat on top.
On these two images below you’ll see how the zucchini has been squeezed out from the water and it holds into a ball.
A few other zucchini recipe tips:
Here are a few recipe tips to make the best fritters every time:
- Incorporate all the mix-ins at the end. Especially when making greek zucchini fritters adding the feta at the end is crucial to prevent releasing water from the zucchini.
- Once the fritters are fried/baked trasnfer them on a papper towel for few seconds it’s best to move them on a wire rack to keep the fritters crispy.
- Always brush tops of the fritters and he parchment papper with oil to get that crispy exterior. It’s also recommended to use the oven with the FAN ON to get even crispier fritters.
These crispy zucchini fritters go best with a refreshing greek yogurt dipping sauce. The sauce is easy to make and requires few simple ingredients. In a small bowl add the yogurt, then mix in onion, garlic powder, a pinch of salt, and pepper. Optionally add a little bit of olive oil and lemon juice.
The sauce is simple, comes together in no time, and pairs perfectly with the fritters.
Storage and Reheating:
- Storage – Zucchini fritters are best enjoyed while they are freshly fried or baked. However, if you have leftovers leave them to cool down completely and then store them in an airtight container. They will stay in the refrigerator up to 4-5 days.
- Reheat the fritters back into the oven on 350F/180C or in the microwave for few minutes.
You’ll also love to try:
Greek Zucchini Fritters (Gluten-Free & Low-Carb)
- 2 medium /4 small grated zucchini
- 1.5 tsp salt
- 1 egg
- 5-6 tbsp 50g chickpea or regular flour
- 1/2 tsp baking powder
- handfull of chopped parsley
- 1 slice – 30-40g crumbled feta cheese
- 1/2 small onion
- 2 garlic cloves
- olive oil
- salt and pepper to taste
- 150g / 1/2 cup full-fat Greek yogurt
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch of salt and pepper;
- 1 tsp olive oil
- In a large bowl add grated zucchini and salt. Mix with a spoon and let that sit for 10-15 minutes.
- With your hands or using a clean cloth squeeze all the water from the zucchini.
- Transfer the zucchini into another bowl; mix in the egg, chickpea flour, baking powder, and combine everything together.
- Continue and add the crumbled feta cheese, diced onion, and garlic. Mix well together.
- Preheat a non-stick pan over medium heat and add olive oil in. With ice cream scoop or spoon scoop from the batter and trasnfer it to the oil. Press down lightly to form the fritters.
- Fry on each side for 3-4 minutes. Or until perfectly golden brown and crispy.
- Transfer the patties on a paper towel for few seconds then move them on a wire rack and sprinkle with salt and pepper on top.
- Preheat the oven to 190C/380F preferably with the oven fan ON. Line a baking tray with parchment paper then brush the paper with olive oil.
- Form the patties and brush them on top with olive oil again.
- Bake for 10-15 minutes or until baked through and golden brown.
- Sprinkle salt on top once they are baked.
- Mix all the ingredients well together and enjoy!