Preparation Time: 20 minutes

Cooking:  20 minutes

Serves:  6-8. Makes about 30 fritters


750 grams zucchini, trimmed and grated

2 bunches spring onions, including green stems, finely chopped

200grams feta cheese, crumbed

500 grams kefalotiri, parmesan or similar hard cheese

2 eggs, beaten

4 tablespoons finely chopped fresh dill

4 tablespoons finely chopped fresh mint

250 grams plain flour

Salt and freshly ground black pepper

Olive oil for frying

1/2 lemon

Keftedes can be made with almost anything, such as; minced lamb, chicken, chickpeas eggplant and leeks.


1. Mix the zucchini, spring onions, cheeses, eggs and herbs together in a large bowl.

2. Add the flour to the mixture, season to taste with salt and pepper and stir well.

3. Then cover and refrigerate for at least 30 minutes. 

4. Heat abut 1 cm of olive oil in a heavy bottomed frying pan.

5. Shape the mixture into round, flat fritters, adding a little more flour if the mixture is too wet.

6. Cook several fritters at a time for 5 minutes on each side until golden brown.

7. Transfer to paper towels to drain, keep warm and cook remaining mixture.

8. Top with a squeeze of lemon