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Zucchini Balls Featured 2

Greek Zucchini Balls (Kolokithokeftedes)

Greek zucchini balls are crispy on the outside, fluffy on the inside, flavored with salty feta and fresh mint. Perfect as a light meal or party appetizer.
Course Appetizers
Cuisine Greek
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Calories 82kcal


  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • T-fal Deep Fryer with Basket, Stainless Steel, Deep Fryer
  • Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
  • Microplane Premium Classic Series Zester Grater, 18/8, Green


  • 4-5 cups grated zucchini
  • 2 teaspoons salt
  • 1 cup crumbled feta cheese preferably Greek
  • 2 large eggs beaten
  • 3 green onions cleaned and thinly sliced
  • 1/4 cup finely chopped fresh mint
  • 1/2 teaspoon black pepper
  • 1 1/2 cups approximately self-rising flour
  • Olive oil for frying


  • Wash the zucchini and cut off the ends, but do not peel. Grate with a food processor or box grater. Put the grated zucchini in a colander, sprinkle with salt, and mix to coat evenly. Place the colander in the sink and let the zucchini drain for 15-30 minutes. Gently squeeze the zucchini with your hands to remove as much water as possible.
  • While the zucchini is draining, combine the eggs, green onion, mint, feta, and black pepper in a large bowl. Add the drained zucchini. Mix in enough self-rising flour to make a soft dough, about 1 1/2 cups.
  • Deep fryer cooking instructions: If using a deep fryer, preheat the oil, preferably olive oil, to 375°F. Line a large plate with 3-4 layers of paper towel.
  • Drop the dough, one tablespoon at a time, into the hot oil, trying to keep the dough in a ball shape. Fry 4 or 5 zucchini balls at a time for 2-3 minutes, until they are medium golden brown. Turn the zucchini balls with tongs as necessary evenly.
  • Remove the zucchini balls from the hot oil with tongs, a slotted spoon or a spider strainer. Place them on the paper towel-lined plate to drain away excess oil.
  • Stovetop cooking instructions: If cooking the zucchini balls on the stovetop, put about 1/3 inch of olive oil in the bottom of a 12-inch skillet, and heat over medium-high heat to 375°F.
  • If you don't have a frying thermometer, you can test the temperature of the oil by dropping in a small amount of batter. The batter should start to bubble and sizzle right away, but the oil should not be smoking hot.
  • When the oil is hot, drop tablespoons of batter into the oil. Zucchini balls will have more of a patty or fritter shape if cooked in a skillet. Cook 4-5 zucchini balls at a time, about 2 minutes on each side, until medium golden brown. Flip the zucchini balls with tongs halfway through the cooking time. Transfer to the paper towel-lined plate to cool.
  • Serve the zucchini balls with Authentic Greek Tzatziki Sauce.


Use a light colored, inexpensive olive oil for frying.