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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.

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)

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

Find it online: https://thefamilycooking.com/kolokithokeftedes-greek-zucchini-fritters/