Greek Courgette Fritters (Kolokithokeftedes / Kολοκυθοκεφτεδες)



'Kolokithokeftedes' (pronounced kolo-kitho-kef-tedes) are Greek for courgette fritters. There are many variations of this recipe, and many cultures put their own twist on it. Fresh mint is a big feature in Greek cooking and is key in this recipe as it adds a real freshness to the flavour profile. These fritters are gluten-free and low-carb and make a great picnic or dinner option.

Can I use different herbs?

You can experiment with adding other herbs such as fresh dill or parsley for a different flavour.

What can I serve them with?

They make great finger food appetisers as they are, or wrap them up in lettuce leaves, pitta bread and serve with classic yoghurt tzatziki or avocado based tzatziki.

Is there an alternative cooking method?

Don’t want to fry them? That’s ok, you can also bake them in the oven at 180C/ 356F for 20 minutes or until golden brown.


18 Pieces


30 Minutes


15 Minutes


For the courgette fritters:

  • 2 courgettes, washed and grated

  • 4 large eggs

  • 40g ground linseed/ flax seed

  • 65g ground almonds

  • 2 Tbsp extra virgin olive oil

  • 10g fresh mint, roughly chopped

  • 60g spring onions, roughly chopped

  • 1 tsp bicarbonate of soda

  • Avocado oil, for frying

For the avocado tzatziki:

  • 2  avocados, blended

  • 60g, cucumber, grated

  • 1 Tbsp olive oil, plus extra for serving

  • 1 clove garlic, minced

  • 1 tsp apple cider vinegar

  • 5g fresh dill, finely chopped


  1. Grate the courgettes using the coarse edge of a box grater. Place into a sieve over a bowl, sprinkle with a good pinch of sea salt and massage in. This will help release excess moisture. Set aside for 5-10 minutes.

  2. Dice the spring onions, and roughly chop the fresh mint. Add them to a large bowl with the eggs, ground flaxseeds, ground almonds, olive oil, and bicarbonate of soda. 

  3. Squeeze out any excess water from the courgettes and add them to the bowl. Use your hands or spatula to mix all the ingredients together.

  4. In a large frying pan over a medium/high heat, add a few glugs of avocado oil. When the oil is hot, carefully place a tablespoon of the mixture into the pan anf fry for a couple minute on each side until crisp and golden. 

  5. Enjoyed hot or cold. Serve with avocado tzatziki or regular tzatziki if your diet permits it. They store well in an airtight container in the fridge for up to a week.

For the avocado tzatziki:

  1. Shred the cucumber using the coarse side of a cheese grater and place into a sieve over a bowl. Sprinkle it with sea salt and massage it in. Let it sit for 5-10 minutes to drain its liquid. Use your hands or the back of a wooden spoon to press out even more liquid. Discard the liquid.

  2. Chill the avocado in the fridge before blending in a blender or food processor. Roughly chop the dill and mince the garlic. To a large bowl, add the blended avocado, grated cucumber, dill, garlic, apple cider vinegar and olive oil.

  3. Thoroughly mix all the ingredients together by hand with a spoon or a whisk. It will resemble the texture of smooth guacamole. You can adjust the taste to your liking with more dill, garlic or vinegar.

  4. Drizzle more olive oil over the top. For extra presentation points, garnish with a fresh sprig of dill or an olive. Serve immediately or keep in the fridge before serving.



Courgettes - rich in antioxidants, several vitamins, minerals, and other beneficial plant compounds which may support vision and immune system. (Source)

Eggs - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)

Flaxseeds - are a rich source of the omega-3 fatty acid ALA, lignans and fibre, all of which have been shown to have many potential health benefits including improving digestive health. (Source)

Almonds - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)

Greek extra virgin olive oil - specifically Greek oil, has the lowest acidity (approximately 0.5%) and is packed with essential vitamins and minerals. Benefits may include anti-inflammatory properties, lowering cholesterol and blood pressure and improves bone calcification. (Source)

Mint -  is a potent source of antioxidants, especially when compared to other herbs and spices. Antioxidants help protect your body from oxidative stress, a type of damage to cells caused by free radicals. (Source)

Spring onions - are an excellent source of vitamin C and calcium. They are also a good source of dietary fibre, vitamins and minerals. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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