
Often I use zucchini in vegetable tarts or fritters and this time I made them the Greek way. In my research I came across several versions of these zucchini fritters called kolokithokeftedes in Greek. Parsley, mint and dill are used in many of these. I love oregano which is also widely used in Greek cooking and decided to use my home grown oregano. In terms of herbs, choose what you like best.
You can eat these as a snack, for lunch or as a vegetable side dish.
How to make Greek zucchini and feta fritters
Grate the zucchinis with a food processor or by hand with a box grater, sprinkle with the salt. Mix well and let it rest for half an hour.
Squeeze the liquid from the zucchini and place the grated zucchini in a separate bowl. Mix in the parsley, oregano, feta, egg, pepper and flour.
Heat a pan over medium high heat with a little oil. Take a heaped tablespoon of the zucchini mixture and slide it into the pan using another spoon. Flatten lightly to about 1cm thick.

Fry for about 5 minutes on each side, until the zucchini fritters have turned a nice golden brown. Drain on a piece of kitchen paper and serve warm or cold with, for example, some tzatziki.

Materials used
Can you prepare Greek zucchini and feta fritters in advance?
Definitely. You can eat them at room temperature or reheat them in a pan, microwave or oven. To store them, let them cool to room temperature and store in an airtight container in the refrigerator.

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