Greek Style Zucchini Croquettes

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Total Time
25 mins
23 mins

From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros.

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  • 1 14 lbs zucchini, thinly grated
  • 1 large white onion, grated
  • 1 12 teaspoons kosher salt
  • 3 tablespoons fresh dill, snipped
  • 3 tablespoons fresh mint, snipped
  • 1 large egg, beaten
  • 13 cup grated pecorino cheese
  • 14 cup breadcrumbs
  • 1 tablespoon butter, melted
  • olive oil (for frying)


  1. Combine zucchini and onions in a colander and sprinkle with salt.
  2. Let sit for 20 minutes and then squeeze out all the water.
  3. Add dill, mint, egg, cheese, bread crumbs and butter, and combine well.
  4. Fashion mixture into tablespoon-sized balls and fry- 6 at a time- in 5 1/2 inches olive oil, heated to a temperature of 325 degrees, for 2-3 minutes , or until light brown.
  5. Drain on paper towels and serve hot.
Most Helpful

5 5

These where so tasty,to just add a little variation I added a dash of tabasco to the mix prior to forming the meatballs.I served them on a bed of assorted salad leaves and sprinkled some finely chopped spring onions over as a garnish.

4 5

I've made this 3 times. We love it. My Croatian neighbor loves it. I did not use mint, but next year I'll grow some and try it.

5 5

These were really easy and tasty. We enjoyed them a lot - thank you!