Crispy Greek zucchini fritters with dill and feta – served with tzatziki sauce

If you’ve ever wondered how to make authentic Greek zucchini fritters—light, crispy, packed with fresh herbs, and bursting with flavor—this recipe is for you.

This is a signature dish from Kali’s Mezze, a beloved family-owned restaurant in Baltimore that my family ran for years. While the restaurant is no longer around, its spirit (and flavors) live on. Every item on Kali’s Mezze’s menu came from my Yiayia’s handwritten recipes—passed down from our tiny village in Greece and perfected in her hay-brick kitchen.

Today, I’m sharing this secret family recipe from both Yiayia’s kitchen and the Kali’s Mezze archives — the kind of blue zone cooking that fed generations of my family and nourished countless customers over the years.

Why you’ll love these zucchini fritters —

Quick & easy – 40 minutes from prep to table
Fresh, seasonal ingredients – A perfect way to use summer zucchini
Naturally vegetarian
Light and healthy – Pan-seared, then baked
A secret Greek family recipe passed down for generations

Frequently asked questions (faq’s) —

What are the 5 main ingredients in zucchini fritters?

Zucchini, egg, chives or scallions, flour, and cheese (like feta or Parmesan).

Why do my zucchini fritters fall apart?

Too much moisture! Make sure to salt, drain, and pat the zucchini dry before mixing the batter.

Can I make zucchini fritters ahead of time?

Yes! Store them in the fridge for up to 1 week, or freeze for up to 3 months. Reheat at 350°F in the oven.

How do I keep zucchini from getting soggy?

Salt and drain thoroughly. High heat + quick cooking = crisp texture.

Can I make them without eggs?

Yes! Use a flax egg: 1 tbsp flaxseed meal + 2.5 tbsp warm water. Let it sit 5 mins before mixing in.

Tips for success —

Really dry your zucchini — it makes all the difference
Mint adds signature Greek flavor — don’t skip it
Freeze extras and reheat in the oven for a quick meal or snack
Shred zucchini on the fine side of a box grater for crispier texture
Use a wire rack to drain excess oil instead of paper towels for best crunch

What to serve with zucchini fritters —

Greek Meatballs
Tzatziki or lemon yogurt dip
Greek salad
Warm pita
A chilled glass of Sauvignon Blanc or Assyrtiko

The Story Behind the Recipe

I first learned how to make zucchini fritters around age 7, growing up in my Yiayia’s tiny kitchen with 7-foot ceilings in our hay-brick home at the foot of Meteora. We picked zucchini straight from our neighbor’s yard—because in our village, you always shared what you had.

My baba once told me a story about taking a pumpkin from a neighbor’s garden with his brother. They weren’t scolded because they took it, but because they didn’t ask. That moment stuck with me and evolved into one of my favorite life mottos:

“It’s better to ask and get denied, than not ask and always wonder (or worse, steal).”

This recipe is a tribute to those stories, those lessons, and the flavor of home.

Ingredients —

1½ lbs zucchini (about 4 medium)
1 tsp kosher salt
½ cup chopped scallions
½ cup chopped fresh dill (or half parsley)
¼ cup chopped fresh mint
½ cup crumbled feta
1 large egg
½ cup all-purpose or gluten-free flour
½ tsp baking powder
¼ tsp fresh grated nutmeg
2 tbsp olive oil

Step-by-Step Instructions —

1. Grate & Salt the Zucchini

Grate 4 cups zucchini. Salt with 1 tsp kosher salt. Let sit 15 minutes.

2. Drain & Dry

Press out excess liquid in a strainer. Pat dry with paper towels.

3. Mix the Batter

In a bowl, mix zucchini, dill, scallions, feta, mint, nutmeg, and egg. In another bowl, mix flour + baking powder. Combine.

4. Sear the Fritters

Heat 1–2 tbsp olive oil in a skillet. Drop spoonfuls of batter and sear 3 minutes per side until golden.

5. Bake to Finish

Place fritters on a wire rack or parchment-lined pan. Bake at 350°F for 10 minutes.

6. Serve

Top with tzatziki sauce or Greek yogurt and a sprinkle of fresh dill.

Save, Share, & Enjoy!

If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing what you create.
Save it, print it, or pin it to your Healthy Greek Recipes board — and stay tuned for more of Yiayia and Kali’s Mezze blue zone favorites!

The Best Greek Zucchini Fritters (Kolokithokeftedes)