Kolokithokeftedes: Greek Pumpkin Fritters That Are a Fresh Delight
These crispy, golden, and fragrant fritters are a delicious twist on the classic kolokithokeftedes (zucchini fritters), with the sweet, earthy flavour of pumpkin taking center stage. Packed with fresh herbs, perfectly crispy on the outside, and soft on the inside, these pumpkin fritters are a true Greek comfort food that will warm your soul and delight your taste buds.
Whether you’re enjoying them as a snack, appetizer, or a side dish to a main meal, Kolokithokeftedes with pumpkin are a wonderful addition to your repertoire. Easy to prepare, versatile, and packed with flavour, these fritters are a perfect way to showcase the humble pumpkin in an unexpectedly delicious way.

What are Kolokithokeftedes?
Kolokithokeftedes (pronounced koh-loh-kee-tho-KEF-teh-thes) are traditional Greek fritters made from zucchini, feta cheese, a blend of fresh herbs, and are often served as part of a meze spread or as a light meal. The fritters are typically crispy on the outside and tender on the inside, thanks to a combination of grated vegetables and breadcrumbs, which bind everything together. They are usually fried in olive oil, giving them that golden, crunchy exterior and soft, flavourful interior.
Tips:
It is essential to drain and squeeze out as much liquid as possible from the pumpkin or zucchini. Extra water in the mixture could result in a very wet batter and flat Kolokithokeftedakia.
Once you have grated the pumpkin or zucchini add it to bowl, sprinkle lightly with salt and allow it to sit for up to 5 minutes. Transfer to a kitchen or cheese cloth and squeeze very tightly to drain out the excess liquid.
Before you start frying your Kolokithokeftedes, I recommend frying a single fritter first. This will allow you to make any necessary adjustments to the mixture if it is too wet, soggy, or under seasoned. If the mixture is too wet, you can add more flour to stabilise it, the re-test again.
KOLOKITHOKEFTEDES | Pumpkin and Cheese Fritters
Mary PolitisIngredients
- 700 g pumpkin - grated
- 5 spring onions - chopped finely
- 1 bunch dill or fennel fronds - chopped finely
- ½ cup mint - chopped finely
- 1/2 cup parsley - chopped finely
- 2 eggs
- 1/2 cup Kefalograviera cheese - grated
- 1/4 cup Feta cheese – crumbled
- 1 cup plain flour
- 1 tsp baking soda
- 5 tbsp olive oil
- Salt use sparingly
- Cracked black pepper
Instructions
- Grate the pumpkin.
- Once the pumpkin has been grated, sprinkle a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible.
- Combine all ingredients in a bowl then gently fold through the feta cheese last.
- In a large pan over medium high heat drizzled with a little olive oil, place a tablespoon amount of mixture onto the hot surface. I recommend always to do one test fritter first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix.
Notes
Tips:
It is essential to drain and squeeze out as much liquid as possible from the pumpkin or zucchini. Extra water in the mixture could result in a very wet batter and flat Kolokithokeftedaki.Once you have grated the pumpkin or zucchini add it to bowl, sprinkle lightly with salt and allow it to sit for up to 5 minutes. Transfer to a kitchen or cheese cloth and squeeze very tightly to drain out the excess liquid. Before you start frying your Kolokithokeftedes, I recommend frying a single fritter first. This will allow you tomake any necessary adjustments to the mixture if it is too wet, soggy, or under seasoned. If the mixture is too wet, you can add more flour to stabilise it, the re-test again.