Kolokithokeftedes (Zucchini Fritters) Recipe
Kolokithokeftedes are traditional Greek zucchini fritters, crispy on the outside and tender on the inside, packed with fresh herbs and cheeses. Perfect as an appetizer or side dish, these fritters combine grated zucchini, aromatic dill and mint, tangy feta, and parmesan cheese, fried to golden perfection and served with lemon wedges and a dollop of tzatziki or Greek yogurt.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Zucchini Mixture
- 5–6 zucchinis (2 3/4 pounds), grated
- 1 teaspoon salt (for salting zucchini)
- 3 tablespoons breadcrumbs
- 5 tablespoons all-purpose flour
- 3 tablespoons semolina flour
- 1 teaspoon baking powder
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped green onions
- 2 eggs, lightly whisked
- 3 1/2 ounces feta cheese, crumbled
- 1/4 cup grated parmesan cheese (optional)
- Pinch of salt and black pepper to taste
For Frying and Serving
- Extra virgin olive oil, for frying
- Lemon wedges, for serving
- Tzatziki or Greek yogurt, for serving
Instructions
- Salt the zucchini. Place the grated zucchini in a strainer and sprinkle with 1 teaspoon salt. Mix well and let it sit for 30 minutes to draw out excess moisture.
- Squeeze out moisture. After 30 minutes, use your hands or a clean kitchen cloth to squeeze out as much liquid as possible from the zucchini, then transfer it to a mixing bowl.
- Prepare the batter. To the drained zucchini, add breadcrumbs, all-purpose flour, semolina flour, baking powder, chopped dill, mint, green onions, whisked eggs, crumbled feta cheese, parmesan cheese (if using), and a pinch of salt and black pepper. Mix well until all ingredients are thoroughly combined. If the mixture feels too wet, add a bit more flour to achieve a thick batter consistency.
- Heat the oil. Pour extra virgin olive oil into a wide, shallow frying pan and heat it over medium-high heat until hot but not smoking, ideal for frying.
- Fry the fritters. Using a spoon, drop spoonfuls of the batter into the hot oil, shaping them into pancakes with the back of the spoon. Fry in batches without overcrowding the pan, about 4 fritters per batch. Cook each side for 3-4 minutes until golden brown and crispy.
- Drain excess oil. Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Serve. Serve the fritters warm or at room temperature with lemon wedges and a side of tzatziki or Greek yogurt for dipping.
Notes
- Make sure to squeeze out all the moisture from the zucchini to prevent soggy fritters.
- Using a mix of all-purpose flour and semolina helps achieve a crispier texture.
- Fresh herbs like dill and mint enhance the authentic Greek flavor.
- If you prefer, the parmesan cheese can be omitted or substituted with more feta.
- Fritters are best enjoyed fresh but can be reheated in a skillet to maintain crispiness.
