Pesto Zucchini & Tomato Fritters (Kolokithodomatokeftedes)

Today is the start of pesto week. I am so happy to share my love for basil, especially pesto!

To start this fun pesto week we are kicking it off with my NEW Greek classic with a twist. If you have been to Greece then you know all about these fritters! The majority of tavernas will have these on the menu in Greece, and they are so good.

I hope you enjoy my latest recipe! Have a beautiful day/ evening.

Pesto Zucchini & Tomato Fritters – Pesto Kolokithodomatokeftedes

Servings: 4


  • 4 large tomatoes, grated( I used heirloom this time) but you can use any kind
  • 2 large zucchini, grated
  • 1 medium white onion, diced
  • 1 large garlic clove, finely chopped
  • 2 tablespoons Greek yogurt (plain)
  • 1 teaspoon honey
  • 2 teaspoons oregano
  • 2 teaspoons dill
  • 2 tablespoons of pesto sauce
  • 2 teaspoons parsley
  • salt & pepper to taste
  • 1 ½ + 4 tablespoons all-purpose flour
  • ⅓ cup olive oil (for frying)

Pesto Yogurt

  • 1 cup of Fage yogurt
  • 1/2 cup of pesto


  1. Prepare and grate tomatoes & zucchini in a large bowl.
  2. Add the onions, garlic, yogurt, honey, and all the herbs, and season with salt and pepper. Mix to combine.
  3. Fold in the flour and mix to combine just until it resembles a thick batter. Place batter inside a covered bowl and chill for about an hour. (This helps form the fritters.)
  4. Remove batter from the refrigerator. Heat the olive oil over medium heat in a large pan and place a heaping tablespoon of batter in the hot oil. You can probably get 3-4 fritters in a large pan at one time.
  5. Cook between 2-3 minutes on each side, or until light golden brown.
  6. Mix the pesto and yogurt together in a medium bowl.
  7. Remove from the heat and place fritters on a plate lined with a paper towel. Serve with fresh lemon juice, feta, and pesto yogurt.

See you tomorrow for another tasty recipe on #pestoweek with Kouzounas Kitchen.


Leave a Reply