Greek
⭐ Highly Rated
30 minmedium
GreekBrunch
Recipe Story
origins & traditionsKolokythokeftedes are beloved throughout Greece as a versatile dish that showcases the Mediterranean approach to vegetables. Grated zucchini is combined with fresh dill, mint, and scallions, then bound with just enough flour and egg to create tender fritters with crispy edges. The addition of crumbled feta cheese adds a salty tang that perfectly balances the mild sweetness of the zucchini. Traditionally served as part of a meze spread, these fritters have found their way to the brunch table where they shine alongside other morning favorites. The key to perfect kolokythokeftedes is removing excess moisture from the zucchini and frying them in hot olive oil until they develop a beautiful golden crust while remaining moist inside. Serve them warm with a dollop of thick Greek yogurt or tzatziki for an authentic experience.
Instructions
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Grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with 1 teaspoon of salt and let sit for 10 minutes to draw out moisture.
While zucchini rests, finely chop the fresh dill, mint, and scallions. Crumble the feta cheese into small pieces.
After 10 minutes, squeeze the grated zucchini in small handfuls over the sink to remove as much liquid as possible. Transfer the squeezed zucchini to a clean large mixing bowl.
Add the chopped herbs, scallions, crumbled feta, minced garlic, black pepper, and a pinch of additional salt to the zucchini. Mix well to combine.
Beat the eggs lightly in a small bowl, then add them to the zucchini mixture along with the flour. Stir until everything is evenly distributed and the mixture holds together when pressed.
Heat olive oil in a large skillet over medium-high heat until shimmering. The oil should be about 1/4 inch deep.
Using a large spoon or your hands, form the mixture into patties about 3 inches wide and 1/2 inch thick. Gently place them in the hot oil, being careful not to crowd the pan.
Fry for 3-4 minutes on the first side until deep golden brown and crispy. Flip carefully with a spatula and fry for another 3-4 minutes on the second side.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Continue with remaining mixture, adding more oil to the pan as needed.
Serve warm with Greek yogurt or tzatziki sauce on the side.
Kolokythokeftedes - Zucchini Fritters
4.6 (21)
Crispy golden zucchini fritters mixed with aromatic herbs, tangy cheese, and a hint of mint. These traditional savory patties are perfect for leisurely morning gatherings and pair beautifully with yogurt.
medium
45 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 3 pieces zucchini, grated
- 3/4 cups cheese-feta, crumbled
- 2 pieces eggs, lightly beaten
- 1/2 cups flour
Herbs and Aromatics
- 3 tablespoons dill, fresh, finely chopped
- 2 cloves garlic, minced
- 1/4 pieces onions, finely chopped (scallions preferred)
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
For Frying
- 1/2 cups olive-oil
Chef Tips
expert advice•The secret to crispy fritters is removing as much moisture as possible from the zucchini - really squeeze hard! You can prepare the mixture up to 2 hours ahead and refrigerate it, which actually helps it firm up.
•For extra flavor, add a pinch of dried oregano or a squeeze of lemon juice to the mixture.
•If you prefer a lighter version, you can brush the formed patties with olive oil and bake them at 425°F for 20-25 minutes, flipping halfway through.
•These fritters are incredibly versatile - serve them as part of a mezze platter, as a side dish, or even in a pita with fresh vegetables for a vegetarian sandwich.
•For a vegan version, substitute the feta with nutritional yeast and replace eggs with flax eggs.
