Kolokithokeftedes, or Greek zucchini fritters, are a beloved dish in Greek cuisine. They are known for their crispy exterior and tender, flavorful interior. These fritters are made from grated zucchini mixed with fresh herbs like dill, mint, and parsley, along with crumbled feta cheese, eggs, and breadcrumbs to bind the mixture. Garlic and onions add depth to the flavor, while a touch of flour helps achieve the perfect texture.
To prepare Kolokithokeftedes, the zucchini is grated and drained of excess moisture to ensure the cakes are crisp. The mixture is formed into small patties and pan-fried until golden brown. These cakes are typically served warm, accompanied by a dollop of tzatziki sauce, which adds a refreshing, creamy contrast to the savory cakes.
Kolokithokeftedes are perfect as an appetizer, a side dish, or even a light main course. With their fresh ingredients and vibrant flavors, they embody the essence of Greek cooking. They are a hit at gatherings and dinners, offering a delightful way to enjoy zucchini with a Mediterranean twist.
AuthorJulia ForesekCategoryAppetizers & Starters, Greek, VegetarianDifficultyIntermediatePrepare the Zucchini:
Grate the zucchinis and place them in a colander. Sprinkle with 1 teaspoon of salt and let them sit for about 10-15 minutes to draw out the moisture.
After 15 minutes, squeeze out as much liquid as possible from the grated zucchini using a clean kitchen towel or cheesecloth. This step is crucial to ensure the fritters are crispy.
Make the Fritter Mixture:
In a large mixing bowl, combine the drained zucchini, chopped onion, minced garlic, green onions, dill, mint, crumbled feta, and grated Parmesan. Mix well.
Add the beaten eggs and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. The batter should be thick enough to hold its shape when scooped.
Fry the Fritters:
Heat about 1/4 inch of olive oil or vegetable oil in a large skillet over medium-high heat.
Using a spoon or cookie scoop, drop small portions of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, being careful not to overcrowd the pan.
Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Drain and Serve:
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve the kolokithokeftedes warm, garnished with additional fresh herbs if desired.
Ingredients
Directions
Prepare the Zucchini:
Grate the zucchinis and place them in a colander. Sprinkle with 1 teaspoon of salt and let them sit for about 10-15 minutes to draw out the moisture.
After 15 minutes, squeeze out as much liquid as possible from the grated zucchini using a clean kitchen towel or cheesecloth. This step is crucial to ensure the fritters are crispy.
Make the Fritter Mixture:
In a large mixing bowl, combine the drained zucchini, chopped onion, minced garlic, green onions, dill, mint, crumbled feta, and grated Parmesan. Mix well.
Add the beaten eggs and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. The batter should be thick enough to hold its shape when scooped.
Fry the Fritters:
Heat about 1/4 inch of olive oil or vegetable oil in a large skillet over medium-high heat.
Using a spoon or cookie scoop, drop small portions of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, being careful not to overcrowd the pan.
Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Drain and Serve:
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve the kolokithokeftedes warm, garnished with additional fresh herbs if desired.
Serving Suggestions:
Kolokithokeftedes are typically served with a side of tzatziki sauce for dipping. They make a great appetizer or can be part of a larger meze platter with other Greek dishes such as dolmades, spanakopita, and olives.
Beverage Pairing:
- A crisp, dry white wine like Assyrtiko or Sauvignon Blanc pairs well with the fresh flavors of the zucchini and herbs.
- A light, refreshing Greek beer like Mythos complements the savory, crispy cakes.
