Kolokithokeftedes (Greek Courgette Fritters) with Tzatziki
Crisp pan-fried courgette and feta fritters with fresh mint, served hot with cool tzatziki for dipping.
Made with Homemade tzatziki. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelMedium
- Costabout £1.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the grated courgettes with the salt in a colander and leave for 15 minutes.
15 min - 2
Tip the courgettes into a clean tea towel and squeeze very hard until they are dry. This step decides whether the fritters are crisp or soggy.
- 3
In a large bowl, mix the courgettes, feta, spring onions, mint, dill and eggs. Stir in the flour and baking powder until just combined, with black pepper.
- 4
Heat 2 tbsp oil in a large non stick frying pan over a medium heat. Drop in heaped tablespoons of mixture and flatten slightly. Cook for 3 to 4 minutes each side until deep golden. Cook in batches, adding more oil as needed.
7 min - 5
Drain on kitchen paper. Use your ready made tzatziki (see the base recipe).
- 6
Serve the fritters hot with the tzatziki and lemon wedges.
Tips
- Squeeze the courgette as dry as you can. It will release more water than you expect.
- Do not add more salt to the mix. The feta and the salting stage already season it.
- Keep the heat at medium, so the middle cooks before the outside burns.
Storing and freezing
Keep cooked fritters in the fridge for up to 3 days. Re-crisp in a hot oven at 200C for 8 to 10 minutes. They freeze well for 1 month, reheated from frozen until steaming hot.
Questions
Can I make these gluten free?
Yes. Use gluten free plain flour and gluten free baking powder in the same quantities. The rest of the ingredients are naturally gluten free.
Why are my fritters falling apart?
Usually the courgette was still wet or the pan was too cool. Squeeze the courgette harder, add a spoonful more flour, and cook over a steady medium heat without turning too early.
Can I bake them?
Yes. Space spoonfuls on a lined, oiled tray and bake at 200C for 20 to 25 minutes, turning once. They are less crisp but still good.
More made with homemade tzatziki
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.