Greek Zucchini Fritters - Kolokithokeftedes

Stacked zucchini fritters kolokithokeftedes on a table with herbs.

Greek Zucchini Fritters - Kolokithokeftedes

These golden Greek zucchini fritters-Kolokithokeftedes are light, flavorful, and easy to make. Serve as an appetizer, side dish, or part of a summer mezze spread.

Course Appetizer-snack, Side Dish

Cuisine Greek

Prep Time 15

Cook Time 30

Servings

Calories 109kcal

Author by Jenny Skrapaliori Graves

Ingredients

for the fritter mix

4 medium green zucchini grated
2 scallions chopped
1½ cups greek feta cheese crumbled
3/4 cup fresh mint measure the leaves only, chop after
3/4 cup fresh basil measure the leaves only, chop after
3/4 cup fresh dill measure the leaves only, chop after
2 lemons zested
2 eggs
3/4 cup flour
3 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 teaspoon ground coriander
sea salt
freshly ground pepper

for frying

¼ cup olive oil

for serving

red pepper flakes optional
tzatziki dip optional

Instructions

Grate the zucchini using a food processor or a vegetable grater. Place it in a colander, sprinkle with salt and put it in the sink or on a plate to drain most of its liquids for a bout 10 minutes, while you prep your other ingredients.
When you are ready to make the mixture, press the zucchini down with your hand or a spoon to release more liquid, then put it in a large bowl. Add the spring onions, all of the herbs, feta, lemon zest, olive oil, and eggs.
Fold in the flour. Season with sea salt and freshly ground pepper. Add the cumin, coriander, and chili flakes. Mix well, but don't overdo it; you want to keep some texture intact.
Place a frying pan over medium-high heat, and add ¼ cup of olive oil.
Take a heaping tablespoonful of the mix and place it in the hot oil. Add a couple more, depending on the size of your frying pan.
With the help of your spoon, shape the fritters into a round shape, tidy them up a little. Add a bit more mixture on top if you think it needs it. Press lightly on the top to flatten it a little.
Fry the fritters in batches for 3-5 minutes, flipping them halfway until they have a nice golden color and are crispy outside and fluffy inside.
Transfer fritters as they finish cooking to a wire rack over a baking sheet or paper towels to drain the excess oil.
Serve with your favorite yogurt sauce.

Notes

The fritters can be enjoyed warm or at room temperature. They might lose some crispiness, but they are still delicious and perfect for a quick snack.
You can use yellow squash instead of zucchini. Or mix the two.
Add a cup of sweet corn to the mix. It will go well with the zucchini and feta and will add a different texture to these fritters.
I prefer to fry my food in olive oil—even fries. Most Greeks like to do so; Vegetable oil is used because it is economical. You can use this Bertolli light olive oil, which is very good for frying and sauteing.
Drain the zucchini well. Salt the grated zucchini and let it sit for 10–15 minutes, then squeeze out all the moisture using a cheesecloth or clean towel. This keeps your fritters crispy, not soggy.
Use a nonstick or cast-iron pan for even browning and easier flipping.
Chill the mixture. On a hot day, it is best to let the batter rest for 20–30 minutes in the fridge, which helps the fritters hold their shape.
Don’t overcrowd the pan. Fry in batches for optimal crispiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.
You can also freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months.

Reheating

For best results, reheat in a skillet with a touch of olive oil over medium heat until warmed and crisp.
In the oven, bake at 375°F / 190°C for about 8–10 minutes.
Avoid microwaving; it will make them soggy.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition