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Greek Zucchini Fritters (Gluten-Free & Low-Carb)

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizers, Main
Cuisine: Greek, Mediterranean
Servings: 4 servings



  • 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

Dipping Sauce

  • 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.

Dipping Sauce

  • Mix all the ingredients well together and enjoy!


  • Make sure to squeeze all the water from the zucchini to get a crispy outside. If all the water has been squeezed consistency of the batter should be nice and thick.
  • Add all the mix-ins at the end to prevent getting a runny batter.
  • If you feel like the batter is too runny add a tablespoon or two chickpea flour.
  • The chickpea flour can be replaced with the same amount of all-purpose flour.