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Baked Kolokithokeftedes (Baked Zucchini Fritters)

Crispy edges, tender centers, and that irresistible savory bite—these baked zucchini fritters bring big comfort without the fuss. Made with simple, everyday ingredients and baked right in the oven, they’re approachable for any home cook.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Calories: 36
Ingredients Method Notes

Ingredients
  

  • 3 large zucchini unpeeled, grated
  • 2 teaspoons salt divided
  • 2 large eggs
  • 1 cup feta cheese grated
  • 1/2 teaspoon ground black pepper
  • 1/4 cup vegetable oil
  • 1/2 cup plain breadcrumbs
  • 1/4 cup flour or breadcrumbs only if needed

Method
 

  1. Preheat oven to 350 °F.
  2. Grate the zucchini and place in a large bowl.
  3. Add 1 1/2 teaspoons salt and mix while squeezing to release water.
  4. Transfer zucchini to a cheesecloth or towel and squeeze out as much liquid as possible.
  5. Place drained zucchini in a clean bowl.
  6. Add eggs, feta, black pepper, vegetable oil, breadcrumbs, and remaining salt; mix well.
  7. Shape mixture into flat circles about 1/3 inch thick, adding flour or breadcrumbs if needed.
  8. Place fritters on a parchment-lined baking sheet.
  9. Bake on the bottom rack until browned on both sides.
  10. Cool for 5 minutes before serving.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Serve with a fresh salad, warm bread, or a light yogurt-based dip for a complete meal.