GreekSnack

Recipe Story

origins & traditions

Kolokythokeftedes are beloved Greek zucchini fritters that showcase the Mediterranean talent for transforming simple vegetables into extraordinary dishes. Grated zucchini is combined with crumbled feta cheese, fresh dill, mint, and green onions, then bound with flour and eggs to create tender patties with crispy exteriors. The key to perfect kolokythokeftedes lies in removing excess moisture from the zucchini and achieving the ideal balance of herbs and cheese. These fritters are traditionally served as a meze alongside tzatziki sauce, making them perfect for entertaining or as a light meal. The combination of creamy feta, aromatic herbs, and the subtle sweetness of zucchini creates layers of flavor that exemplify authentic Greek home cooking.

Instructions

step by step

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Grate zucchini using a box grater into a large bowl. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out moisture.
Using your hands or a clean kitchen towel, squeeze the grated zucchini firmly to remove as much liquid as possible. Transfer to a clean mixing bowl.
Add crumbled feta cheese, chopped dill, mint, parsley, and sliced green onions to the zucchini. Mix well to combine.
Beat eggs in a small bowl and add to the zucchini mixture along with flour, black pepper, and remaining salt. Stir until a thick batter forms that holds together when shaped.
Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
Using a spoon, drop portions of batter into the hot oil, flattening slightly with the back of the spoon to form patties about 3 inches in diameter.
Fry for 3-4 minutes per side until golden brown and crispy on the edges. Do not overcrowd the pan; work in batches if necessary.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Serve immediately while hot and crispy, garnished with fresh herbs and accompanied by lemon wedges and tzatziki sauce.

Kolokythokeftedes - Zucchini Fritters

3.9 (55)

Crispy golden zucchini fritters blended with fresh herbs, tangy feta, and aromatic mint. These traditional vegetable patties are perfectly seasoned and fried until golden brown for an irresistible Mediterranean bite.

medium

35 min

4 servings

Ingredients

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Main Ingredients

3 pieces Zucchini, grated
3/4 cups Cheese Feta, crumbled
2 pieces Eggs, beaten
1/2 cups Flour

Herbs

3 tablespoons Dill, chopped fresh
2 tablespoons Parsley, chopped fresh

Aromatics

1/4 pieces Onions, finely chopped green onions
2 cloves Garlic, minced

For Frying

1/2 cups Olive Oil

Seasonings

1/2 teaspoons Black Pepper, freshly ground
1 1/2 teaspoons Salt

Chef Tips

expert advice

•The secret to crispy fritters is removing as much moisture as possible from the zucchini - squeeze thoroughly!

•For extra flavor, add a pinch of nutmeg or oregano to the batter.

•These fritters are best served immediately while crispy, but can be kept warm in a 200°F oven for up to 30 minutes.

•The batter should be thick enough to hold its shape; if too wet, add a tablespoon more flour.

Variations & Substitutions

make it your own

•For a lighter version, you can bake them at 400°F for 20-25 minutes, flipping halfway through.

Serving & Pairings

what goes well

•Greek yogurt or tzatziki sauce is the traditional accompaniment, but they are also delicious with a squeeze of fresh lemon juice.

Storage & Reheating

keeping it fresh

Storage

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze fritters in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheating

Reheat refrigerated fritters in a 375°F oven for 8-10 minutes until heated through and crispy. Alternatively, reheat in a skillet with a small amount of olive oil over medium heat for 2-3 minutes per side. For frozen fritters, thaw in refrigerator overnight before reheating. Avoid microwaving as it will make them soggy.