If you have a garden (or a generous neighbor!), you know the "Zucchini Panic." One day you have a blossom, and the next day you have ten giant green squash sitting on your counter! This recipe is my absolute favorite way to answer the question, "What do I do with all this zucchini?" Instead of making another loaf of bread, we grate them, squeeze them dry, and mix them with salty feta to create crispy, golden Zucchini and Feta Balls. It's the smartest, and tastiest, way to make a dent in your harvest.
Zucchini, feta and plenty of fresh herbs rolled into balls and fried until light and crispy and golden brown! These zucchini balls are a great appetizer. They're made with loads of grated zucchini, crumbled Greek feta and a few more simple ingredients like oil, breadcrumbs and simple seasonings.
Jump to:
- Why You'll Love This Zucchini and Feta Balls Recipe
- Ingredients for Zucchini and Feta Balls
- How to Make Zucchini and Feta Balls
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Zucchini and Feta Balls
- Variations on Zucchini and Feta Balls
- Equipment for Zucchini and Feta Balls
- Storage Tips for Zucchini and Feta Balls
- Adam's Tip for Zucchini and Feta Balls
- FAQ about Zucchini and Feta Balls
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Zucchini and Feta Balls Recipe
Quick and Easy: This easy zucchini and feta balls recipe takes less than 30 minutes from start to finish, making it perfect for busy weeknights or last-minute appetizers.
Crispy Outside, Fluffy Inside: The golden crispy exterior gives way to a soft, fluffy interior packed with tangy crumbled feta cheese and fresh herbs.
Versatile Cooking Methods: Make these as a zucchini and feta balls air fryer recipe, baked zucchini and feta balls in the oven, or the traditional fried version. All methods deliver delicious results, similar to how you can prepare stuffed baked potatoes multiple ways.
Ingredients for Zucchini and Feta Balls
This zucchini and feta balls recipe uses simple, wholesome ingredients you probably already have. Greek Zucchini Balls are delicious fried pancakes or fritters with grated zucchini and crumbled feta cheese. Kolokithokeftedes, also referred to as Greek zucchini fritters or zucchini balls, are a classic Mediterranean appetizer.
What You'll Need
For the Zucchini Balls:
2 medium zucchini, washed and shredded with the skin on (about 3 cups)
1 teaspoon salt (for draining)
2 eggs, lightly beaten
1 cup (150g) crumbled feta cheese (tangy crumbled feta cheese)
½ cup breadcrumbs (or panko for extra crunch)
¼ cup fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
2 cloves garlic, minced
1 small onion, finely grated
½ teaspoon dried oregano
¼ teaspoon black pepper
2 tablespoons olive oil (for mixing, plus more for frying)
For Serving:
Creamy tzatziki sauce
Lemon wedges
Why These Ingredients Matter
Grated Zucchini with Moisture Drained: The key to crispy zucchini balls is to drain excess zucchini moisture thoroughly. Salt the shredded zucchini and squeeze out as much liquid as possible, or your fritters will be soggy instead of crispy.
Crumbled Greek Feta: Use real Greek feta cheese for the best flavor. The tangy, salty feta is essential to these zucchini balls greek style fritters and adds moisture and richness to the interior, similar to how cheese enhances stuffed baked potato recipes.
Fresh Mint and Herbs: Fresh mint, dill, and oregano give these fritters their authentic Greek flavor. Don't skip the fresh herbs; they make all the difference in creating that garlicky, herbaceous taste.
How to Make Zucchini and Feta Balls
This baked zucchini balls recipe is simple and foolproof. You can also make these as greek zucchini balls air fryer style by cooking at 375°F for 12-15 minutes, flipping halfway through.
Step-by-Step Directions
1. Prepare the zucchini. Wash and shred the zucchini with the skin on using a box grater or food processor. Place the shredded zucchini in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to drain excess zucchini moisture.
2. Squeeze out the moisture. After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini. This step is crucial for achieving a golden crispy exterior, similar to how you'd prepare ingredients for stuffed pork chops baked in oven to ensure proper texture.
3. Mix the ingredients. In a large bowl, mix grated zucchini, feta, eggs, breadcrumbs, garlic, and onion. Add the drained zucchini with crumbled feta, beaten eggs, breadcrumbs, chopped mint, dill, garlic, grated onion, oregano, and black pepper. Stir until everything is well combined.
4. Shape the balls. Using your hands, form the mixture into small balls about 2 inches in diameter, or flatten them slightly into patties. If the mixture is too wet, add a bit more breadcrumbs.
5. Heat the oil. In a large skillet, heat about ¼ inch of olive oil over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately when dropped in.
6. Fry the zucchini balls. Working in batches, carefully place the zucchini balls in the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy. This fried zucchini balls recipe technique creates the best texture.
7. Drain and serve. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve immediately with creamy tzatziki and lemon wedges.
Hint: For a healthier version, make these as zucchini and feta balls in oven by placing them on a parchment-lined baking sheet, brushing with olive oil, and baking at 400°F for 20-25 minutes, flipping halfway through. This method works similarly to how you'd prepare baked stuffed peppers for even cooking.
My Top Tips for This Recipe
Don't skip squeezing out the zucchini moisture! This is the most important step for crispy fritters. If your mixture seems too wet even after draining, add an extra tablespoon or two of breadcrumbs. For the zucchini and feta balls healthy version, bake them instead of frying. They'll still be delicious, just slightly less crispy. These turkish zucchini balls recipe and lebanese zucchini balls variations often include different spices like cumin or coriander if you want to experiment.
Little Moments in the Kitchen
Adam walked into the kitchen while I was squeezing the zucchini and asked, "Why are you wringing out vegetables like a towel?" I explained that removing the water makes them crispy instead of mushy. He watched me fry the first batch and couldn't wait to try one. "These taste like fancy potato pancakes, but healthier!" he announced after his first bite, which I took as a huge compliment.
Grandma Viola came over later and smiled when she saw what I was making. "We used to call these kolokithokeftedes," she said. "In Greece, every family has their own version. Some add ouzo-flavored batter, some add different herbs. The important thing is that golden crispy outside and soft, fluffy interior." She took a bite and nodded. "You nailed it. Serve these with creamy tzatziki like we used to." If you love these, try our Chocolate Rolls for a sweet treat.
Substitutions for Zucchini and Feta Balls
Cheese: If you can't find Greek feta, use Bulgarian feta or even ricotta salata. Goat cheese also works beautifully in this recipe, similar to how you might use different cheeses in double stuffed baked potatoes.
Breadcrumbs: Swap regular breadcrumbs for panko for extra crunch, or use almond flour for a gluten-free version. You can also use crushed crackers or even leftover bread.
Herbs: If you don't have fresh mint or dill, use fresh parsley, basil, or cilantro. The flavor will be slightly different but still delicious. For a zucchini ball plant inspired twist, use whatever fresh herbs are growing in your garden.
Variations on Zucchini and Feta Balls
Greek Zucchini Balls Air Fryer: Place the formed balls in a single layer in your air fryer basket, spray with olive oil, and cook at 375°F for 12-15 minutes, flipping halfway through. This method is perfect for a lighter, oil-free version.
Baked Zucchini Balls Recipe: Arrange the balls on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F for 20-25 minutes until golden brown, similar to how you'd prepare baked stuffed shrimp casserole for even cooking.
Spicy Version: Add ¼ teaspoon red pepper flakes or a diced jalapeño to the mixture for a kick. You can also serve with a spicy yogurt sauce instead of traditional tzatziki.
Equipment for Zucchini and Feta Balls
Box Grater or Food Processor: For shredding the zucchini quickly and evenly. A food processor makes this step super fast, just like when preparing ingredients for taco stuffed baked potatoes.
Large Skillet: A heavy-bottomed skillet holds heat well and gives you the best golden crispy exterior. Cast iron works beautifully for frying these fritters.
Paper Towels: Essential for draining excess oil after frying. Place them on a wire rack over a baking sheet for even better drainage.
Storage Tips for Zucchini and Feta Balls
Refrigerate: Store cooked zucchini balls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
Freeze: These freeze beautifully! Place cooled fritters on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 15-20 minutes, similar to reheating frozen baked potatoes.
Make-Ahead: You can form the balls and refrigerate them unbaked for up to 24 hours. Just fry or bake them when ready to serve.
Adam's Tip for Zucchini and Feta Balls
"If you want them extra crispy, make them smaller! The smaller they are, the more crispy edges you get. I like them bite-sized so I can eat more!" For another crispy favorite, check out our Crack Breakfast Casserole.
FAQ about Zucchini and Feta Balls
Does feta go well with zucchini?
Yes! Feta and zucchini are a classic Greek combination. The tangy, salty feta complements the mild, slightly sweet flavor of zucchini perfectly. The cheese also adds moisture and richness to the fritters, making them extra delicious, similar to how cheese enhances stuffed baked potatoes main dishes.
What are Greek zucchini balls called?
Greek zucchini balls are called kolokithokeftedes (ko-lo-kee-tho-kef-te-des). The name comes from "kolokithi" (zucchini) and "keftedes" (balls or fritters). This is the zucchini balls greek name you'll see on menus in Greece and Greek restaurants.
How do I get breading to stick to zucchini?
The key is to drain excess zucchini moisture thoroughly first. Salt the shredded zucchini and squeeze out as much liquid as possible. Then, the eggs and breadcrumbs in the mixture will bind everything together naturally. If your mixture is too wet, add more breadcrumbs. This technique is similar to preparing baked stuffed chicken breast to ensure the coating adheres properly.
What is kolokythokeftedes?
Kolokythokeftedes is the Greek name for zucchini fritters or zucchini balls. They're a traditional Greek appetizer made with grated zucchini, feta cheese, fresh herbs like mint and dill, eggs, and breadcrumbs. The mixture is shaped into balls or patties and fried until golden and crispy, then served with tzatziki sauce, similar to how you might serve stuffed baked potato recipes with sour cream.
Conclusion
So, the next time your garden explodes with squash, don't panic, just grab the feta! I hope these crispy, savory bites become your new favorite way to celebrate the abundance of the season without getting bored.
Whether you make them fried, as baked zucchini and feta balls, or as zucchini and feta balls air fryer style, they're always a hit. If you loved this, don't miss our Baked Feta Eggs for another Mediterranean-inspired dish or our Baked Stuffed Baguettes for a crowd-pleasing appetizer. Now grab that zucchini and let's get frying! For more inspiration, check out these Crispy Zucchini Cakes from AllRecipes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Zucchini and Feta Balls:
recipe
Easy Zucchini and Feta Balls
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
• 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.
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