Easy Zucchini and Feta Balls

Golden-brown Zucchini and Feta Balls on a ceramic plate, garnished with fresh dill and crumbled feta cheese. The fritters have a crispy texture

Easy Zucchini and Feta Balls

These Easy Zucchini and Feta Balls are crispy on the outside, soft and fluffy inside, and packed with fresh herbs and tangy feta. They’re the perfect way to use up extra zucchini, and my daughter Olivia loves shaping the little balls right beside me in the kitchen.

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Course: Appetizer, Breakfast, Side Dish

Cuisine: American, Greek

Keyword: fried zucchini balls, Greek zucchini fritters, kolokithokeftedes, zucchini and feta balls, zucchini appetizer

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: balls (6 servings)

Calories: 220kcal

Cost: $8

Equipment

1 Box grater or food processor For shredding the zucchini evenly
1 Large mixing bowl To combine all the ingredients
1 Skillet or frying pan Heavy-bottomed works best for crisping
1 Baking sheet + paper towels For draining after frying
1 Measuring cups & spoons

Ingredients

Zucchini and Feta Balls

2 medium zucchini Shredded with skin on about 3 cups
1 teaspoon salt For draining zucchini
2 large eggs Lightly beaten
1 cup crumbled feta cheese Real Greek feta recommended
½ cup breadcrumbs Or panko
¼ cup fresh mint Finely chopped
2 tablespoons fresh dill Chopped
2 cloves garlic Minced
1 small onion Finely grated
½ teaspoon dried oregano
¼ teaspoon black pepper
2 tablespoons olive oil Plus more for frying

For Serving

Tzatziki sauce For dipping
Lemon wedges For squeezing on top

Instructions

In a colander, toss the shredded [zucchini] with the [salt] and let it sit for 10 minutes. Olivia loves watching how much water comes out, it’s like a little kitchen science experiment.
Using your hands or a clean towel, squeeze the zucchini until it’s as dry as possible. This step makes the fritters beautifully crisp instead of soggy.
In a large bowl, combine the drained [zucchini], [eggs], [feta], [breadcrumbs], [mint], [dill], [garlic], [onion], [oregano], and [black pepper]. Olivia always insists on tasting a tiny pinch of feta before it goes in, quality control, she calls it.
Using your hands, roll the mixture into small balls or slightly flattened patties. If the mixture feels too wet, add another spoonful of [breadcrumbs].
Warm a thin layer of [olive oil] in a skillet over medium-high heat. It’s ready when a small test bit sizzles on contact.
Place the shaped balls into the hot oil, cooking 3–4 minutes per side until golden and crisp. Olivia always counts aloud as they brown, our little kitchen timer.
Transfer the cooked balls to a paper towel–lined sheet. Serve warm with [tzatziki] and [lemon wedges].

Notes

For a gluten-free version, replace breadcrumbs with almond flour.
• These bake beautifully: 400°F for 20–25 minutes, flipping once.
• Freeze cooked fritters for up to 2 months, reheat in the oven until crisp.
• Add red pepper flakes or jalapeño for a spicy variation.
• Serve with tzatziki, hummus, or even marinara for a fun twist.

Nutrition