Kolokithokeftedes: Greek Zucchini Fritters

Why You’ll Love This Recipe

Kolokithokeftedes are a wonderful combination of flavors and textures. The zucchini is grated and mixed with feta cheese, herbs, and a little flour to hold everything together. When fried, the fritters develop a golden, crispy crust while maintaining their soft, flavorful interior. The fresh herbs, particularly dill and mint, give the fritters a lovely aromatic quality. Paired with a creamy tzatziki sauce or a simple yogurt dip, they are light, refreshing, and incredibly satisfying. They’re a great way to use up extra zucchini, and their versatility makes them suitable for a variety of occasions.

Ingredients

• 2 medium zucchinis, grated
• 1 small onion, finely chopped
• 1 cup crumbled feta cheese
• 2 large eggs
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon fresh mint, chopped (optional)
• ½ cup all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon baking powder
• Olive oil, for frying
• Tzatziki or Greek yogurt, for dipping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps ensure the fritters aren’t too watery.
2. In a large mixing bowl, combine the grated zucchini, chopped onion, feta cheese, eggs, dill, mint (if using), flour, salt, pepper, and baking powder. Mix until all ingredients are well combined. The mixture should be thick but sticky enough to hold together.
3. Lightly dust your hands with flour and form the mixture into small patties, about 2-3 inches in diameter.
4. Heat a generous amount of olive oil in a large frying pan over medium-high heat.
5. Once the oil is hot, fry the zucchini patties in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the pan and place them on a paper towel-lined plate to absorb any excess oil.
7. Serve hot with tzatziki sauce or Greek yogurt for dipping.

Servings and Timing

• Servings: 4-6
• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Variations

• Vegan version: Use a plant-based cheese alternative for the feta and substitute the eggs with a flax egg or chickpea flour to bind the fritters together.
• Add spices: For an extra kick, add a pinch of cumin, paprika, or red pepper flakes to the mixture.
• Herb variation: If you don’t have mint or dill, you can experiment with other fresh herbs like parsley, basil, or oregano.
• Zucchini substitutes: If you have extra squash, you can also use yellow squash in place of zucchini for a similar texture and taste.

Storage/Reheating

• Storage: Leftover Kolokithokeftedes can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat the fritters in a hot skillet over low heat for a few minutes, or bake them in the oven at 350°F (175°C) for 5-10 minutes to maintain their crispiness.

FAQs

Can I make Kolokithokeftedes without feta cheese?

Feta cheese is a key ingredient that provides tang and creaminess, but you can substitute it with ricotta or another crumbly cheese for a similar texture and taste.

Can I make these fritters ahead of time?

Yes, you can prepare the mixture ahead of time and refrigerate it for a few hours. Form the fritters and fry them when you’re ready to serve.

Can I bake Kolokithokeftedes instead of frying them?

Yes, you can bake the fritters for a healthier version. Place them on a baking sheet lined with parchment paper, brush them lightly with olive oil, and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

Can I freeze Kolokithokeftedes?

Yes, these fritters freeze well. After frying and cooling them, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag. To reheat, bake from frozen at 350°F (175°C) for 15-20 minutes or until heated through.

What can I serve with Kolokithokeftedes?

Kolokithokeftedes are often served with tzatziki sauce or Greek yogurt for dipping. You can also serve them as part of a larger Mediterranean spread with other appetizers like hummus, baba ganoush, or Greek salad.

Can I use frozen zucchini?

It’s best to use fresh zucchini, as frozen zucchini tends to release too much water once thawed. However, if you only have frozen zucchini, make sure to thaw it completely and squeeze out as much moisture as possible before using it.

Can I use a different flour for Kolokithokeftedes?

You can substitute all-purpose flour with whole wheat flour, rice flour, or chickpea flour to suit dietary preferences, though it may slightly change the texture and flavor.

How do I prevent the fritters from falling apart while frying?

Make sure to squeeze out as much moisture as possible from the zucchini. The mixture should be thick enough to hold together when forming the patties. If it’s too wet, add a bit more flour.

Can I use other vegetables in Kolokithokeftedes?

While zucchini is traditional, you can mix in other grated vegetables like carrots, sweet potatoes, or even cauliflower for a variation of the recipe.

How do I know when the fritters are done frying?

The fritters should be golden brown and crispy on the outside, which typically takes about 2-3 minutes per side. If the oil is too hot, the fritters may burn before they cook through, so keep an eye on the temperature.

Conclusion

Kolokithokeftedes are a delicious, crispy, and flavorful Greek treat that showcases the versatility of zucchini. These fritters are not only a fantastic way to enjoy vegetables, but they are also a crowd-pleasing dish that’s perfect for any occasion. Whether you’re serving them as a light appetizer, a side dish, or a main course, Kolokithokeftedes will add a Mediterranean flair to your table. Quick to prepare and even easier to enjoy, these fritters are sure to become a favorite in your recipe repertoire.

Kolokithokeftedes: Greek Zucchini Fritters

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Kolokithokeftedes are crispy Greek zucchini fritters filled with feta, herbs, and grated zucchini. They are golden on the outside, tender inside, and perfect as a snack, appetizer, or side dish, often served with tzatziki or Greek yogurt.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Appetizer, Snack, Side Dish
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

1. 2 medium zucchinis, grated
2. 1 small onion, finely chopped
3. 1 cup crumbled feta cheese
4. 2 large eggs
5. 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
6. 1 tablespoon fresh mint, chopped (optional)
7. ½ cup all-purpose flour (plus extra for dusting)
8. 1 teaspoon salt
9. ½ teaspoon black pepper
10. ½ teaspoon baking powder
11. Olive oil, for frying
12. Tzatziki or Greek yogurt, for dipping (optional)

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Instructions

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps ensure the fritters aren’t too watery.

1. In a large mixing bowl, combine the grated zucchini, chopped onion, feta cheese, eggs, dill, mint (if using), flour, salt, pepper, and baking powder. Mix until well combined. The mixture should be thick but sticky enough to hold together.
2. Lightly dust your hands with flour and form the mixture into small patties, about 2-3 inches in diameter.
3. Heat olive oil in a large frying pan over medium-high heat.
4. Fry the zucchini patties in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the pan and place them on a paper towel-lined plate to absorb excess oil.
6. Serve hot with tzatziki or Greek yogurt for dipping.

Notes

1. Ensure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters.
2. For a healthier option, you can bake the fritters at 375°F (190°C) for 20-25 minutes, flipping halfway through.
3. If you don’t have fresh mint or dill, substitute with parsley, basil, or oregano for a different flavor.
4. Leftovers can be stored in the refrigerator for up to 2-3 days and reheated in a skillet over low heat or in the oven to maintain crispiness.
5. For a vegan version, substitute the eggs and feta with plant-based alternatives like flax eggs and vegan cheese.
6. Feel free to add extra spices like cumin, paprika, or red pepper flakes for more flavor.
7. Frozen zucchini should be avoided, as it releases too much water once thawed. If using frozen, be sure to squeeze out as much moisture as possible.

Nutrition

• Serving Size: 1 fritter
• Calories: 150
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg