How To Make Crispy Courgette & Feta Fritters Everyone Will Love!

If you’re looking for the ultimate Greek-style courgette and feta fritters, this recipe delivers golden, crispy perfection with a soft, cheesy middle. These taverna-style courgette/zucchini fritters (also known as kolokithokeftedes in Greek) are easy to make, packed with fresh herbs, and perfect as a mezze, appetiser, starter, or light vegetarian dinner. Paired with a cool, creamy homemade tzatziki dip, this dish screams summer and is the ideal companion to a glass of wine or an ice-cold beer 🍻🇬🇷

🧀 WHAT’S IN THIS RECIPE?
I start by grating 3 courgettes (zucchini) into a colander over a bowl, sprinkling over salt to draw out the excess moisture. After letting them sit for an hour, I gently fry off 1 diced red onion in a little olive oil until softened. Then I squeeze every last drop of water from the courgettes and mix everything together in a bowl:

Grated & squeezed courgette
Cooked red onion
Fresh breadcrumbs (2 slices of bread, blitzed)
150g feta cheese (or sub with parmesan/pecorino)
Chopped fresh mint
2 eggs
80–100g plain flour
1 tsp baking powder
Salt, cracked black pepper
Chopped dill (fresh or dried)

Let the fritter mixture rest in the fridge for 30 minutes to firm up before shaping into balls (I made 18!).

🔥 COOKING METHOD:
Heat your deep fat fryer to 170°C / 338°F. Carefully lower in the fritters (don’t overcrowd the fryer!) and cook in batches for about 4 minutes, until golden and crisp.

🥒 HOMEMADE TZATZIKI DIP:
While the fritters are frying, whip up a quick tzatziki:
Greek-style yoghurt
Finely diced cucumber
Chopped fresh mint
A pinch of salt
Drizzle of olive oil on top

✨ WHY YOU’LL LOVE THIS RECIPE:
Super crispy on the outside, soft and cheesy inside
Authentic Greek-style flavour
Great for vegetarians
Perfect for mezze platters, parties, BBQs, or weekday dinners
Easy to prepare ahead — just chill and fry when ready

👍 If you enjoyed this courgette and feta fritter recipe, don’t forget to like, comment, and subscribe for more delicious dishes every week!
#CourgetteFritters #greekrecipes #TavernaStyle #zucchinifritters #FetaFritters #vegetarianrecipes #mezze #crispyfritters #summerrecipes
#HomemadeTzatziki #greekfood

Today we’re making one of my all-time favorite summer bites. Corette and feta fritters. Crisp on the outside, soft and cheesy on the inside, and packed full of flavor. These are perfect for lunch, as a light dinner, or just as a lovely little snack with a glass or two of wine. And the best part, they’re really easy to make. I hope you’re all well. I’m Shane. Welcome back to It’s Cooking Good. We’re in the season. Corettes, I mean, corettes are in abundance at the moment. I know we’ve had several offers from neighbors. Would you like some of our corettes? and it’s like what do you do with them? I know obviously there’s lots of recipes out there for corettes, but I particularly like this one. It’s nice and summery. It’s really, as I say, easy to make and they taste absolutely delicious. You’re going to need to give yourself a little bit of time for this. They cook really quickly and they come together really quickly, but there’s a few steps beforehand that take a little bit of time. And the first part of that is the corettes. What we want to do is just grate them. So, use your box grater and put it straight into a colander. I’m using three corettes for this recipe. Again, up the quantities depending on how many people you are feeding. And that’s our last one there. Get it all in. Don’t want to waste any of these lovely corettes. Honestly, I had a neighbor who said, “Do you want some corettes?” They were like marrows. They were like this big. They were huge. And of course, I said, “Yes. Let’s put that in there.” That’s it. Get it all off. And then to that, you want to add some salt. probably about a teaspoon and a half. You’ll notice I’ve got this sat over a bowl. And the reason for this process is we want to extract as much water out of that corette as we possibly can. So just give it a little douse in that salt and just mix it around. And I’m going to leave that now for about an hour. Okay. So the hour on the corettes is almost up. So we’re almost ready to start making up that mixture. But first we need to fry off some onion. So just to a pan, little bit of olive oil. And I’ve got one red onion. It was a small red onion diced. And we just want to soften this down. So it’s going to take about two to three minutes. Okay. So that’s nicely softened down. Now I’m just going to turn that off. And then we’ll bring in our corette. So let’s have a look. You can see how much water these have actually released. Actually, probably easier if I pull that out for a sec. Look, that’s the liquid so far. And what you want to do is just squeeze out as much of it as you can. And you’re never going to get it all out as long as you get the best part of it out cuz we don’t want these to be too mushy. I say that’s probably it. We’re good to go with that. So, I’m just going to get another bowl. And then into the bowl, your corettes. Make sure you get it all in there. All of that lovely goodness. Your onion. So get that in to that your feta cheese. So I’ve got a block here. This was actually a smaller block than I normally get. Is 150 g, but you can add more or less. And if you can’t get feta, use something like a parmesan or pecarino. Obviously, it doesn’t make it as authentic Greek wise, but it does taste very good. I know not everyone is a massive fan of feta. I am, thankfully. That’s it. Get it all in. That’ll be good enough cuz we’re going to mix it up. Breadcrumbs. So, that’s two slices of bread that I’ve just put into a little mini food processor and made into breadcrumbs. I’m going to add some fresh mint that I’ve just finely chopped. That’ll do us. Two eggs. And then here I’ve got some flour. So it’s about 80 to 100 grams of flour. You can always add more. If you find this mixture is a little bit too wet, just add a little bit more of that flour. And then I want about a teaspoon of baking powder which is somewhere around there. Might put a little bit too much in. Bit of salt. Remember the corettes have already been salted to extract all that water. So, not too much. And some crack pepper as well. And I like to add a little bit of dill. If you don’t like dill, leave this out. That’s just dried dill. If you’ve got fresh, definitely use that. And then just get your hands in and you want to mix this all together really well. Make sure those eggs are obviously cracked in there. And you want to bring this together into a nice mix. That’s it. That looks good to me. So, that’s now going to go and sit in the fridge for about half an hour. Just want that to firm up a little bit before we make it into our ball. So, I’ll see you shortly. Okay. So, if you haven’t guessed by now, I’m going to be deep frying these corette balls today in vegetable oil. You can do this on the stove top. Same thing, just in a smaller pan. They don’t really work in the oven, and I haven’t tried it in the air fryer. Ideally, deep fry. Okay, so you’re going to get some of your mixture. You don’t want these too big because you just find they won’t cook in time. They’re going to get the outside will crisp up and the middle won’t be cooked fully. So, I like to do something about that sort of size. I’m just going to roll all these up and then we can put them into the air fryer and start cooking. Okay, so I got 18 corette balls from that mixture. So, it’s a pretty good yield from there and they look great already. Cannot wait to start cooking them. So, I’ve got this preheated to 180C. Lower your basket in first and then start dropping them in. Just be careful obviously of your fingers in there. They come out of shape as you’re handling them. Just push them back in. [Music] I’m not going to overcrowd this. Probably going to put about eight in. And that should do us. Little space there. A little one in the corner there. Perfect. And they’re going to take about 4 minutes to cook, which gives us a little chance to make up a little tatsiki style dip for these, which will go particularly well. So, I’ve got some Greek style yogurt. Just pour that in there. That’s plenty. Some of our reserved mint that we had that have gone into the balls. And then here, I’ve just got a little bit of finely chopped or diced cucumber. Get that in as well. And just a little bit of salt. Not too much. Stir that around. Lovely. And there you’ve got it. We’ll pour that into our little bowl here. Get that all in. Little drizzle of extra virgin olive oil just over the top. There we go. Let’s check on these corette balls. Let’s see how they’re looking. Let’s have a little look. Oh yeah, look at that. Look at the lovely color. I can see some of the cheese is already melting inside. I think another minute on those and we will be in business. Okay, these are done. I’ve just let them drain for a second or two. Let’s get them onto our plate. Oh, they look amazing. the color, the crispiness. Don’t know if you can hear that. These actually remind me of conchk fritters. When I was a kid in Florida, I used to get conchk fritters. As a matter of fact, I must make those. If I could get conchk, if I can’t, I’ll have to do it with prawn or shrimp as they say in the States. Let’s stack these up. Oh, wow. Got that little extra one. Might keep that to one side. I think it’s going to fall off. And there we have it. my corette feta balls and simple tatsiki. Let’s give one of these bad boys a go. I cannot wait. Give it a little dip. It’s going to be hot. I think. Wow. They’re like little pillows inside. Taste the gorgeette. The feta’s coming through the dill. Actually, everything is humming its own little tune in there. Crispy on the outside, light and fluffy on the inside. They are divine. Oh, I could eat that. All of that, no problem at all. I feel like I could be in some lovely little tivera with the waves lapping up right next to my feet. It just needs a nice frosted glass full of methos and I’d be in seventh heaven. Guys, you must give these a go. They are absolutely banging. Simple. Bit of a process to it, but really, really simple and definitely one that I’m sure you and your family will enjoy. That’s it from me for today. I really do appreciate you tuning in. If you like the content, don’t forget to hit the subscribe button. Please also like, share, and comment. If you try this, let me know. If you got a variation on it, let me know. If you like your starter snacks and sides, don’t forget to check out the other recipes on the channel. I’ll put all of the details of today’s corette and feta balls down below in the description as always. And all that’s left for me to say is until next time, it’s cooking