If you’ve been to Crete, Santorini or one of the beautiful Greek islands, you’ve probably already tasted the kolokithokeftedes (κoλoκυθοκεφτέδες), the authentic Greek zucchini and feta meatballs: crispy on the outside, soft and fragrant inside. These delicious zucchini and feta fritters are a classic of Greek cuisine, perfect as an appetizer, finger food or a vegetarian main. They are often served with tzatziki, the famous yogurt-and-cucumber sauce, or paired with other traditional sauces like melitzanosalata made from eggplant or taramosalata made from fish roe.
Making Greek zucchini and feta meatballs is simple and quick: you only need grated zucchini, crumbled feta, a scallion, eggs and breadcrumbs to get a soft and flavorful mixture. The secret to their authentic taste, however, lies in the herbs, particularly mint and dill, which give these zucchini and feta patties their unmistakable Mediterranean aroma. Perfect for a summer aperitif, a light dinner or to share with friends, Greek zucchini and feta meatballs bring the flavors of Greece to your table with just a few ingredients and lots of simplicity!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Frying
- Cuisine: Greek
- Seasonality: All seasons
Ingredients for about 15 zucchini and feta meatballs
- 5 1/3 cups zucchini
- 7 oz feta (crumbled)
- 1 egg (medium)
- 3 tablespoons breadcrumbs (about; for me gluten-free)
- 1 scallion
- 2 teaspoons dill (chopped)
- 2 teaspoons mint (chopped)
- 1 pinch salt
- as needed olive oil (for frying)
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Grater large-holed
- 1 Colander
- 1 Pan nonstick
- Paper towels
How to prepare Greek zucchini and feta meatballs
To prepare the zucchini and feta meatballs, start by finely chopping the scallion. Set it aside. Wash and trim the zucchini, then grate them with a large-holed grater (1). Salt them lightly and place them in a colander (2). Put a bowl full of water on top (3) and let them drain for 10-15 minutes. The salt and the weight of the bowl full of water will help expel the vegetable water, allowing you to prepare the zucchini meatballs using less breadcrumbs.
On a cutting board, roughly crumble the feta with a fork (4). When the zucchini have released some of their water, transfer them to a bowl, squeezing them once more with your hands. Add the scallion, the feta, the mint and the dill (5). Add a whole egg (6) and mix well to combine all the ingredients thoroughly.
At this point add as much breadcrumbs (7) as needed to obtain a mixture you can work with by hand (8). The amount depends on the size of the egg and how watery the zucchini are, but usually 3 tablespoons are sufficient. If you see that once everything is well mixed the mixture is still soft you can add more. With your hands shape about 15 meatballs with a round and slightly flattened shape (9).
In a nonstick pan, pour enough olive oil to cover the bottom by about half a centimeter (about 1/4 in) (10). The meatballs should not be completely submerged in the oil. Heat it very well, then arrange the zucchini meatballs in the pan (11) and let them fry for about 3 minutes. When golden, turn them to the other side (12).
Continue cooking for a couple of minutes on the other side as well (13), then drain them and let them dry well on a sheet of paper towels (14).
Serve the Greek zucchini and feta meatballs while still hot, accompanied by tzatziki or one of the many sauces found here.
Storing Greek zucchini and feta meatballs
Greek zucchini and feta meatballs can be stored in the refrigerator for 2 days in an airtight container. Before serving, it is recommended to heat them in a pan for a few minutes to restore a slightly crispy surface.
Tips for perfect zucchini and feta meatballs
To get zucchini and feta meatballs similar to those from tavernas, there are a few essential tips:
• Squeeze the zucchini well: this is the most important step. If they remain too watery, the zucchini meatballs will fall apart during cooking.
• Don’t overdo the breadcrumbs: the mixture should remain soft. Too much breadcrumbs makes the zucchini and feta fritters dry and bland.
• Flattened shape: make round but slightly flattened meatballs, so they cook better and become crispier.
• Hot but not scorching oil: fry the Greek zucchini meatballs in olive oil that is hot but avoid excessive temperatures that would brown them too quickly.
• Aromatic herbs: mint and dill are essential for the authentic flavor. Fresh is better if available, but dried herbs (especially dill, which can be harder to find fresh) will also work.
Variations of zucchini and feta meatballs
Greek zucchini and feta meatballs are versatile and adapt to different tastes and cooking methods:
• In the air fryer: for a lighter but still tasty version, cook the zucchini and feta meatballs in the air fryer at 356°F for about 12–15 minutes, turning them halfway through. Spray them with a little oil to help browning. They will be slightly less crispy than when fried in a pan, but still very good.
• In the oven: zucchini and feta meatballs in the oven are cooked at 356°F for about 20–25 minutes, turning them halfway through. In this case too, a drizzle of oil on the surface helps achieve a more golden crust.
• With other herbs: in addition to mint and dill, you can add parsley or basil.
• Extra crunchy: roll the meatballs in breadcrumbs before cooking to get even more golden zucchini and feta croquettes.
FAQ (Questions & Answers)
Can I cook zucchini and feta meatballs in the air fryer?
Yes, zucchini and feta meatballs in the air fryer are a good alternative for a lighter dish. Cook them at 356°F for about 12–15 minutes, turning them halfway through and adding a drizzle of oil to improve browning.
Do zucchini meatballs come out crispy in the air fryer?
Compared to the fried version, Greek zucchini and feta meatballs in the air fryer are slightly less crispy, but still golden on the outside and soft inside.
Why do zucchini meatballs fall apart during cooking?
The main reason is excess water in the zucchini. For perfect Greek zucchini and feta meatballs, it is essential to squeeze them very well before mixing with the other ingredients.
Can I bake zucchini and feta meatballs instead of frying?
Yes, zucchini and feta meatballs baked in the oven (at 356°F for 20–25 minutes) are a great lighter alternative, although less crispy than pan-frying.
How do I know if the mixture is right?
The mixture for Greek zucchini meatballs should be soft but workable by hand. If it is too loose, add breadcrumbs a little at a time.
