AppetizerSide Dish

Kolokythokeftedes (Greek Zucchini Fritters)

Name: Kolokythokeftedes (Greek Zucchini Fritters)
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: greek
Ingredients: 750 g zucchini grated; 0.5 pcs yellow onion finely chopped; 0.25 cup fresh dill chopped; 0.25 cup fresh mint chopped; 100 g feta cheese crumbled; 1 pcs egg lightly beaten; 0.5 cup all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 cup olive oil; 0.5 pcs lemon wedges for serving (optional); 0.5 cup greek yogurt for serving (optional)

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

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

72%Score

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

Storage

Store leftover kolokythokeftedes in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until warmed through and crispy.