‘Kolokithokeftedes’ Zucchini & Fetta Fritters
with Dill Tzatziki & Greek Salad
- Milk
- Gluten
- Eggs
- Soy
- May contain traces of allergens
- Wheat
These Greek ‘kolokithokeftedes’ fritters might be a mouthful to say, but they’re an even better mouthful to eat. Crispy, golden and packed with salty goodness, they’re a total dream when swiped through the cool dill tzatziki. With a fresh cherry tomato and olive salad on the side, it’s a zesty Mediterranean feast that really hits the spot. This recipe is under 650kcal per serving.
Ingredients
1
Snacking Tomatoes
1 packet
Kalamata Olives
½
Red Onion
1
Zucchini
1 packet
Cheddar Cheese
(Contains: Milk)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Cucumber
1 packet
Dill
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Gourmet Leaf Mix
2 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
¼ cup
white wine vinegar
½ cup
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
¼ tsp
salt
Utensils
Cooking Steps
• Halve snacking tomatoes.
• Roughly chop kalamata olives.
• Thinly slice red onion (see ingredients).
• Grate zucchini and squeeze out any excess moisture
using a paper towel.
• In a small bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it
to pickling liquid. Add enough water to just cover
onion. Set aside.
• Meanwhile, in a medium bowl, combine zucchini,
Cheddar cheese, chermoula spice blend, the plain
flour, egg, salt and a pinch of pepper.
• Crumble in half the fetta cubes, stirring to combine.
TIP: Removing excess liquid from the zucchini will help
the fritters crisp up in the pan!
TIP: Lift out some of the mixture with a spoon. If it’s too
wet and doesn’t hold its shape, add a little more flour!
• Heat a large frying pan over medium-high heat with
enough olive oil to coat the base.
• When oil is hot, add heaped tablespoons of fritter
mixture in batches and flatten with a spatula. Cook
until golden, 3-4 minutes each side (don’t flip too
early!).
• Transfer to a paper towel-lined plate. You should get
3-4 fritters per person.
TIP: Add extra olive oil between batches as needed.
• While the fritters are cooking, finely chop cucumber.
• Roughly chop dill.
• In a second medium bowl, combine Greek-style
yoghurt, cucumber, dill and a drizzle of olive oil.
Season to taste with salt and pepper.
• Drain pickled onion.
• In a large bowl, combine gourmet leaf mix,
tomatoes, pickled onion, kalamata olives and a
drizzle of olive oil and white wine vinegar. Season
to taste.
• Divide zucchini and fetta fritters and Greek salad
between plates.
• Top with remaining fetta cubes and dollop over dill
tzatziki to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The fritters can lean mild for some; boosting the seasoning or adding extra fetta helped lift the flavour.
- Ease of prep: The fritters take more hands-on time than expected, and some found the process quite messy.
- Suggestions: Squeezing out zucchini moisture thoroughly and using the egg are key steps for fritters that hold together and crisp up well. One reviewer halved the chermoula spice blend to avoid an overpowering flavour, while others found the fritters bland — adjust seasoning to your taste.
- Portions: Several reviewers found the serving size on the smaller side, particularly for families; adding extras like corn helped bulk out the meal.
