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Zucchini and Feta Cheese Fritters (Kolokithokeftedes)


"These aren't your typical zucchini fritters! These are made the Greek way with feta cheese and a hint of mint. Sure to be a hit with your company."
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1 h servings 112 cals
Original recipe yields 15 servings


  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
  2. In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
  3. Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  4. Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.


  • Cook's Note:
  • You can spoon drop the mixture into frying pan if the consistency isn't forming patties well. Just lightly flatten once in pan to evenly cook.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 33
  1. 39 Ratings

Most helpful positive review

LOVE this! I added some caraway seeds, and baked instead of fried. Only used 2 zucchini. It was easy to form. No problem, not too wet or dry. Absolutely perfect and will make them a thousand mor...

Most helpful critical review

I have a personal recipe for zucchini patties and a favorite one from this site. I thought I would try this one for something a little different. Taste wise I would give them at least a 4. Howev...

Most helpful
Most positive
Least positive

LOVE this! I added some caraway seeds, and baked instead of fried. Only used 2 zucchini. It was easy to form. No problem, not too wet or dry. Absolutely perfect and will make them a thousand mor...

Nice flavour, just a bit on the soft side, added some extra breadcrumbs. Put them in the oven for 5 minutes to crisp up a little, seved on pita with tatziki, lettuce, cucumber and tomato. Finish...

Holy moly these are AWESOME. This will definitely become a family tradition. I recommend one small change-dredge the fritters in panko bread crumbs instead of flour. Serve fritters with tzati...

These were a big hit! The only changes I made was that I baked instead of fried and left out the bread crumbs and instead used a few tablespoons of whole wheat flour to keep them together.

Yummy!!! and super easy! I only added some fresh anethum and parsley! Thank you for posting!

Big Hit! added 2 eggs, 1 cup of fresh bread crumbs instead of dry and could not find mint so used fresh dill instead.

When I put zucchini in a recipe I always squeeze the moisture out thoroughly with a towel. It dries it out and makes it easier to work with

These were really tasty. I added an extra 1/4 cup of breadcrumbs because the mixture was too wet. And I fried them for at least 15 minutes on each side. They were still pretty flimsy. Next time ...

We LOVED these! I do agree w/ the other reviewer that they were a bit soft to work with (and I only used 1 zucchini), but other than that they were great! These had wonderful flavor and texture...