Kolokythokeftedes (Greek Zucchini Fritters)
These traditional Greek zucchini fritters are crispy on the outside and tender on the inside, bursting with fresh herbs and a hint of feta cheese. They make a perfect appetizer or a light vegetarian side dish. Serve them with a dollop of Greek yogurt or tzatziki for an authentic experience.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 339 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 750 gzucchini, grated
- 0.5 pcsyellow onion, finely chopped
- 0.25 cupfresh dill, chopped
- 0.25 cupfresh mint, chopped
- 100 gfeta cheese, crumbled
- 1 pcsegg, lightly beaten
- 0.5 cupall-purpose flour
- 0.5 tspbaking powder
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.25 cupolive oil
garnish
- 0.5 pcslemon, wedges for serving(optional)
- 0.5 cupgreek yogurt, for serving(optional)
Equipment
paper towels · colander · whisk · large mixing bowl · small mixing bowl · non-stick skillet · box grater
The method
Step by step
- 1
Grate the zucchini using a box grater or food processor.
About 3 min
- 2
Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.
About 30 min
Cook’s note: This step is crucial for crispy fritters.
- 3
Firmly squeeze the zucchini to remove as much liquid as possible. You can use your hands, a clean kitchen towel, or paper towels.
About 5 min
Cook’s note: The drier the zucchini, the crispier the fritters will be.
- 4
In a large mixing bowl, combine the squeezed zucchini, chopped yellow onion, fresh dill, fresh mint, and crumbled feta cheese.
About 2 min
- 5
Add the lightly beaten egg to the zucchini mixture and stir well to combine.
About 1 min
- 6
In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
About 1 min
- 7
Gradually add the dry ingredients to the zucchini mixture, mixing until just combined. Do not overmix.
About 2 min
Cook’s note: The mixture should be thick enough to form patties.
- 8
Heat the olive oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot enough before adding the fritters to prevent them from soaking up too much oil.
- 9
Drop spoonfuls of the mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties about 2-3 inches in diameter.
About 2 min
Cook’s note: Work in batches to avoid overcrowding the pan.
- 10
Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
- 11
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
- 12
Serve the kolokythokeftedes warm with lemon wedges and a dollop of Greek yogurt or tzatziki, if desired.
Per serving
Nutrition
- Calories
- 339.4kcal
- Protein
- 12.3g
- Carbs
- 23.9g
- Fat
- 22.5g
- Fibre
- 3.4g
- Sugar
- 8.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kolokythokeftedes in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until warmed through and crispy.
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