Courgette Fritters with Feta and Mint (Kolokithokeftedes)
Last updated on October 13th, 2026
These courgette fritters (zucchini fritters, if that’s what you call them) are the Greek kolokithokeftedes, and of the three courgette recipes I filmed they are my favourite. Grated courgette, feta, mint and spring onion, fried gently until golden and sizzling.
The work happens before the pan. Grate the courgette, salt it, leave it to drain and then squeeze it out. Skip that and you end up with something closer to a courgette pancake than a fritter.
Why You’ll Love These Courgette Fritters
They taste fresh from the mint, with a little tang from the feta, and a pinch of chilli if you want a kick. The chilli is completely optional, I just like mine with a little heat. In the video I gave them an easy 10 out of 10, and if you only make one recipe from it, this is the one.
You can serve them hot, warm or at room temperature. I like them warm, so I leave them to cool for 5 to 10 minutes while I get the rest of the meal together. I still can’t pronounce kolokithokeftedes, so in the video I just call them fritters.
What You’ll Need
Two courgettes, 50 g of feta, three spring onions, about 20 mint leaves, an egg and a little flour, plus salt, black pepper and olive oil for frying. A teaspoon of dried chilli flakes is optional. Any salty, crumbly cheese will stand in for the feta, because its job is saltiness and a little tang. The full quantities are in the recipe card below.
How to Make Courgette Fritters
Grate, Salt and Drain the Courgette
Grate the courgettes into a colander. Grating helps the fritters bind, so the strands mesh into one another, and it makes the water easier to get out. Add a little salt and mix it through with your hands so it is spread evenly. That speeds up drawing out the moisture and seasons the fritters from the inside. Leave it for about 30 minutes. When it is ready there should be water pouring out of the courgette, which is exactly what you want to see.
Prep the Spring Onion and Mint
While the courgette drains, finely slice the three spring onions from the top all the way to the tail. For the mint, roll about 20 leaves into a little cigar shape and slice across it to make a fine chiffonade.
Mix and Add the Flour
Give the grated courgette a slight squeeze, then put it in a large bowl with the spring onion, mint, chilli, crumbled feta, a few twists of black pepper and the egg. It will feel very loose at this point. Start with a heaped dessert spoon of flour per courgette and go from there, until the mixture just holds itself together.
Fry Gently, Then Rest
Heat a large frying pan over a medium to low heat with some olive oil and give it a moment to get hot. This mixture makes four decent-sized fritters, enough for two people as part of a meal. Keep the heat medium to low so they cook gently, but you do want them sizzling like this. Give them 2 to 3 minutes on each side. Rest them for 5 to 10 minutes before serving.
How Do You Stop Courgette Fritters Going Soggy?
Salt the grated courgette in a colander for about 30 minutes, then squeeze it before it goes into the bowl. It can feel wasteful to throw that water away, but if you leave it in you need far more flour to soak it up, and you end up with a courgette pancake rather than a fritter.
How Much Flour Do You Need for Courgette Fritters?
It depends on how wet your mixture is, so treat the quantity as a starting point. I begin with a heaped dessert spoon per courgette, which is two for this batch. You want the mixture to just hold together. The more flour you use, the more cakey the fritters get, and that is the one thing I don’t want.
Courgette Fritters with Feta and Mint (Kolokithokeftedes)
Equipment
- Box grater
- Colander
- Chef’s knife
- Chopping board
- Mixing bowl / Bowl
- Digital scales
- Measuring spoons
- Frying pan
Ingredients
- 2 x courgettes grated (medium sized)
- 50 g / 2oz feta
- 20 mint leaves finely sliced
- 3 x spring onions finely sliced
- 1 tsp dried chilli flakes optional
- 1 x egg
- 2 heaped dessert spoons flour
- Salt
- Pepper
Instructions
- Use a coarse grater to grate both courgettes. This helps bind the fritters and releases excess moisture.
- Place the grated courgette into a colander.
- Add a sprinkle of salt and mix well using your hands to distribute it evenly.
- Let sit for around 30 minutes to draw out the water.
- While the courgettes are draining, finely slice 3 spring onions (from top to root).
- Roll about 20 mint leaves into a cigar shape and finely slice to create a chiffonade.
- After 30 minutes, press the courgette with your hands to remove as much liquid as possible.
- In a large mixing bowl, combine: The drained courgette, sliced spring onions, the mint, 1 tsp dried chilli flakes (optional), crumbled feta, cracked black pepper, 1 whole egg
- Then, add 1 heaped dessert spoon of flour per courgette.
- Mix thoroughly. The mixture should just hold together: not too wet, not too cakey. Add more flour only if needed.
- Preheat a large frying pan over medium to low heat. Add a splash of olive oil and let it heat.
- Spoon in the fritter mixture to form 4 fritters.
- Fry for 2 to 3 minutes per side, until golden and sizzling.
- Let the fritters cool for 5 to 10 minutes before serving.
- Enjoy them hot, warm or at room temperature.
Video
Nutrition
[bg-nutrition-label id=”8681″]
What to Serve With Courgette Fritters
These make a light side or part of a bigger meal. Serve the fritters with a spoonful of garlicky Greek tzatziki for a cool, tangy contrast.
Frequently Asked Questions
What can I do with the squeezed courgette water?
Keep it. You can use it, along with other courgette leftovers such as the seeds from the carpaccio, to make a simple, light, summery soup.
What can I use instead of feta in courgette fritters?
Any salty, crumbly cheese works well, such as a mild goats cheese. The cheese is there for saltiness and a little tang, so it is an easy swap.
Can I leave the chilli out of courgette fritters?
Yes, the dried chilli flakes are completely optional. I add about a teaspoon because I like my fritters with a little kick.
More Courgette Recipes
If you have more courgettes to get through, my three simple courgette recipes (the other two are my courgette carpaccio and my grilled courgettes with chimichurri) are a good place to start.
