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Kolokythokeftedes are classic Greek zucchini fritters known for their golden, crisp exterior and tender, savory interior. These fritters celebrate summer’s bounty of zucchini mixed with tangy feta cheese and plenty of fresh herbs. Originating on the island of Crete, kolokythokeftedes have become a staple across Greece. Local lore even jokes that a chef’s skill can be judged by how perfectly crispy yet not greasy the fritters turn out.
In Greece, zucchini fritters are often served as a meze or appetizer with a dollop of tzatziki (yogurt-cucumber dip) or plain Greek yogurt. They also accompany grilled meats and vegetables beautifully. Many families make them whenever zucchinis are abundant: the batter, quickly mixed from grated zucchini and a few pantry staples, then pan-fried into golden patties. The key is removing excess liquid from the zucchini so the fritters stay firm and crisp.
Kolokythokeftedes typically include zucchini, eggs, flour, feta, and herbs (dill and mint are common, with scallions or parsley sometimes added). Seasoned with salt, pepper, and often a touch of onion or garlic, the batter holds together with eggs and flour. Each fritter becomes a mini pancake studded with green flecks of herb and cheese. The simplicity of ingredients means every flavor stands out — sunny zucchini, briny feta, and aromatic herbs — making these fritters distinct from ordinary vegetable pancakes.
As a result, kolokythokeftedes are a beloved summer comfort food. They’re perfect for backyard picnics or seaside taverna tables, often enjoyed hot from the skillet. Greek families love making them in batches (they stretch easily for gatherings). These fritters must be enjoyed right away, while still warm, often sprinkled with a little flaky sea salt and a squeeze of lemon for brightness. Each bite brings a taste of sun-warmed zucchini fields and herb gardens to the table.
6
servings25
minutes15
minutes305
kcalThis recipe shreds 4 medium zucchini and drains them to remove liquid. The zucchini is mixed with ½ cup chopped red onion, 3 tablespoons chopped dill, 2 tablespoons chopped mint, and 2 tablespoons chopped scallion (or chives). Fold in 1 cup crumbled feta. Beat in 2 eggs and stir. Add about 1.5 cups flour (or until a spoonable batter forms) with salt and pepper. Heat olive oil in a skillet and fry heaping spoonfuls of batter until each fritter is golden on both sides. Serve immediately with tzatziki or yogurt. The result is warm, herb-speckled zucchini fritters, crispy on the outside and soft inside, ready to share.
4 medium zucchini (about 3 cups grated), excess water squeezed out
½ medium red onion (finely chopped)
3 tablespoons fresh dill (finely chopped)
2 tablespoons fresh mint leaves (chopped)
2 tablespoons scallions or chives (chopped)
1 cup Greek feta cheese (crumbled)
2 large eggs (beaten)
1½ to 2 cups all-purpose flour (or gluten-free flour blend)
4 tablespoons extra-virgin olive oil (for frying)
Kosher salt and freshly ground black pepper to taste
Lemon wedges and olive oil (for serving)
Prepare zucchini (20 minutes): Grate the zucchini into a bowl and sprinkle with a pinch of salt. Let sit for 20 minutes to draw out liquid. Then press or squeeze the zucchini with a clean cloth or sieve to remove as much liquid as possible. (You should have about 2 cups of drained zucchini.)
Mix the batter (5 minutes): Transfer the drained zucchini to a mixing bowl. Add the chopped onion, dill, mint, scallions, and crumbled feta. Pour in the beaten eggs and stir to combine. Sprinkle in about 1½ cups of flour, season with salt and pepper, and stir until the mixture holds together in a thick batter. If it’s too loose, add more flour a little at a time until it’s scoopable.
Fry the fritters (15 minutes): Heat a few tablespoons of olive oil in a heavy skillet over medium-high heat. When the oil shimmers, drop heaping tablespoons of batter into the pan and flatten them gently with the back of a spoon. Fry 3–4 fritters at a time without crowding the pan. Cook 2–3 minutes on the first side until golden, then flip carefully and cook another 2–3 minutes. (Each batch should take about 5–6 minutes total.) Adjust the flame as needed to avoid burning. Repeat with remaining batter, adding more oil as needed.
Drain and serve (2 minutes): Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. While hot, sprinkle them with salt. Serve the fritters warm with lemon wedges and a side of tzatziki or plain yogurt for dipping.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~305 kcal |
| Total Fat | 16 g |
| Protein | 10 g |
| Carbohydrates | 29 g |
| Fiber | 2 g |
| Sodium | 960 mg |
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