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.