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Kolokythokeftedes
Crispy zucchini fritters with feta and fresh herbs - a Greek summer favorite.
Kolokythokeftedes are the vegetarian meatballs of Greek cuisine - crispy golden fritters made with grated zucchini, crumbled feta, and fresh herbs. When summer brings an abundance of zucchini, Greek cooks turn them into these irresistible little patties that are perfect as a meze or light meal.
The key to great kolokythokeftedes is removing as much moisture as possible from the zucchini before mixing. We salt the grated zucchini and let it drain, then squeeze it thoroughly in a clean towel. This ensures crispy fritters rather than soggy ones. The drained zucchini is mixed with feta, eggs, flour, and plenty of fresh mint and dill.
We fry them until deeply golden and serve them hot with a cooling tzatziki sauce on the side. They're equally delicious at room temperature, making them perfect for picnics or as part of a meze spread. The combination of crispy exterior, tender center, and tangy feta is absolutely addictive.
The key to great kolokythokeftedes is removing as much moisture as possible from the zucchini before mixing. We salt the grated zucchini and let it drain, then squeeze it thoroughly in a clean towel. This ensures crispy fritters rather than soggy ones. The drained zucchini is mixed with feta, eggs, flour, and plenty of fresh mint and dill.
We fry them until deeply golden and serve them hot with a cooling tzatziki sauce on the side. They're equally delicious at room temperature, making them perfect for picnics or as part of a meze spread. The combination of crispy exterior, tender center, and tangy feta is absolutely addictive.
Prep: 20 mins + draining
Cook: 20 mins
Serves: 6
Easy
Ingredients
4 medium zucchini, grated
200g feta cheese, crumbled
2 eggs, beaten
1/2 cup flour
1 small onion, grated
3 tbsp fresh mint, chopped
3 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp pepper
Oil for frying
Tzatziki for serving
200g feta cheese, crumbled
2 eggs, beaten
1/2 cup flour
1 small onion, grated
3 tbsp fresh mint, chopped
3 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp pepper
Oil for frying
Tzatziki for serving
Instructions
1. Place grated zucchini in a colander, sprinkle with salt. Let drain 30 minutes.
2. Squeeze zucchini in a clean kitchen towel, removing as much liquid as possible.
3. Mix zucchini with feta, eggs, flour, onion, mint, dill, and pepper.
4. If mixture is too wet, add more flour tablespoon by tablespoon.
5. Heat oil (1/4 inch deep) in a large skillet over medium-high heat.
6. Drop heaping tablespoons of mixture into oil, flattening slightly. Fry 3-4 minutes per side until golden brown.
7. Drain on paper towels. Serve hot or at room temperature with tzatziki.
2. Squeeze zucchini in a clean kitchen towel, removing as much liquid as possible.
3. Mix zucchini with feta, eggs, flour, onion, mint, dill, and pepper.
4. If mixture is too wet, add more flour tablespoon by tablespoon.
5. Heat oil (1/4 inch deep) in a large skillet over medium-high heat.
6. Drop heaping tablespoons of mixture into oil, flattening slightly. Fry 3-4 minutes per side until golden brown.
7. Drain on paper towels. Serve hot or at room temperature with tzatziki.
