Servings 8
AuthorMyHorioTotal Time1 hrDifficultyBeginnerKolokithokeftedes, or zucchini fritters, are the result of taking a fresh summer vegetable like zucchini and turning it into a golden, crisp, and delicious appetizer or meal.
Always accompanied by a healthy amount of tzatziki, these zucchini fritters are found all over Greece. However, they are most popular in Thessaloniki and the surrounding Central Macedonia region.
To make Kolokithokeftedes Zucchini Fritters:
Grate zucchini and put in a strainer. Sprinkle generously with salt; mix through and place strainer in the sink.
Let sit for 20 minutes.
In the meantime, finely chop the dill, green onions, garlic (if using), and any other herbs you are using. Place everything in a medium sized bowl.
Add the crumbled feta and beaten eggs, and mix everything together.
Squeeze out as much water from the zucchini as possible with your hands and place into the bowl with the other ingredients (the less moisture the crispier the fritter).
Add flour, salt, and pepper - mix all together until incorporated.
At this point, you can cover and refrigerate until ready to use, or make right away.
On medium setting, heat up a frying pan and enough olive oil to just cover the bottom of the pan.
Once the oil is hot, scoop about 2 tbsp of the mixture into the hot oil and pat down with the back of the spoon into and a round-ish shape.
Option: You can also make little keftedes - meatball shaped zucchini balls!
Cook for 4 to 5 minutes on the first side, or until golden brown.
Flip and cook on the opposite side.
Remove fritters from the pan and place on paper towels to absorb the oil.
Serve with lots of tzatziki and a greek salad.
Hints:
These fritters are also good with a few drops of lemon juice squeezed on top.
Ingredients
Directions
To make Kolokithokeftedes Zucchini Fritters:
Grate zucchini and put in a strainer. Sprinkle generously with salt; mix through and place strainer in the sink.
Let sit for 20 minutes.
In the meantime, finely chop the dill, green onions, garlic (if using), and any other herbs you are using. Place everything in a medium sized bowl.
Add the crumbled feta and beaten eggs, and mix everything together.
Squeeze out as much water from the zucchini as possible with your hands and place into the bowl with the other ingredients (the less moisture the crispier the fritter).
Add flour, salt, and pepper - mix all together until incorporated.
At this point, you can cover and refrigerate until ready to use, or make right away.
On medium setting, heat up a frying pan and enough olive oil to just cover the bottom of the pan.
Once the oil is hot, scoop about 2 tbsp of the mixture into the hot oil and pat down with the back of the spoon into and a round-ish shape.
Option: You can also make little keftedes - meatball shaped zucchini balls!
Cook for 4 to 5 minutes on the first side, or until golden brown.
Flip and cook on the opposite side.
Remove fritters from the pan and place on paper towels to absorb the oil.
Serve with lots of tzatziki and a greek salad.
Hints:
These fritters are also good with a few drops of lemon juice squeezed on top.