📝 About This Recipe
Transport your senses to a sun-drenched taverna on the island of Crete with these vibrant, herb-flecked zucchini fritters. Kolokithokeftedes are the ultimate Mediterranean appetizer, boasting a shatteringly crisp exterior that gives way to a creamy, melt-in-your-mouth center of salty feta and fresh aromatics. The secret lies in perfectly draining the zucchini to ensure a light, airy texture that avoids any hint of sogginess.
🥗 Ingredients
The Zucchini Base
- 1 kg Zucchini (roughly 3-4 medium zucchinis, grated)
- 1 teaspoon Sea salt (for drawing out moisture)
The Batter & Aromatics
- 1 medium Red onion (very finely minced)
- 3-4 pieces Spring onions (thinly sliced, white and green parts)
- 200 grams Feta cheese (high-quality Greek feta, crumbled)
- 2 large Eggs (lightly beaten)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1 cup All-purpose flour (plus more if needed for consistency)
- 1 teaspoon Baking powder (for a slight lift)
- 1/2 teaspoon Black pepper (freshly cracked)
For Frying
- 1 cup Extra virgin olive oil (for shallow frying)
- 1/2 cup Vegetable oil (to increase the smoke point)
For the Dipping Sauce
- 1 cup Greek yogurt (full fat preferred)
- 1/2 lemon Lemon juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl and toss with 1 teaspoon of sea salt.
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2
Let the zucchini sit for at least 30 minutes. This is crucial as it draws out the excess water which would otherwise make the fritters soggy.
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3
Using your hands or a clean kitchen towel, squeeze the zucchini in small batches with as much force as possible. You want it to be bone-dry.
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4
In a large mixing bowl, combine the dried zucchini, minced red onion, spring onions, dill, mint, and parsley. Mix well to distribute the herbs.
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5
Add the crumbled feta cheese and beaten eggs to the bowl. Season with black pepper (be careful with extra salt as feta is already salty).
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6
Sift in the flour and baking powder. Fold the mixture together gently until a thick, tacky batter forms. If it feels too wet, add another tablespoon of flour.
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7
Cover the bowl and let the batter rest in the refrigerator for 15 minutes. This helps the flour hydrate and the flavors meld.
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8
While the batter rests, whisk together the Greek yogurt, lemon juice, and garlic in a small bowl to create a quick dipping sauce. Set aside.
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9
In a heavy-bottomed skillet, heat the olive oil and vegetable oil over medium-high heat until it reaches approximately 175°C (350°F).
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10
Carefully drop spoonfuls (about 2 tablespoons each) of the mixture into the hot oil. Do not overcrowd the pan; fry in batches.
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11
Flatten the mounds slightly with the back of the spoon. Fry for 2-3 minutes per side until deeply golden brown and crispy.
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12
Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain any excess oil.
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13
Serve immediately while hot and crunchy with a side of the chilled yogurt sauce and a wedge of lemon.
💡 Chef's Tips
The 'Squeeze' is Key: If your fritters are falling apart or mushy, you likely didn't squeeze enough water out of the zucchini. Use a cheesecloth for the best results. Don't Overmix: Once you add the flour, mix until just combined to keep the texture light rather than rubbery. Oil Temperature: If the oil is too cold, the fritters will absorb grease; if too hot, they will burn before the center cooks. Test with a small bit of batter first. Herb Variations: Feel free to swap herbs based on preference, but never skip the mint—it provides the signature Greek freshness. Feta Quality: Use sheep's milk feta stored in brine for the most authentic, tangy flavor profile.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the fry. Serve as part of a traditional Meze platter alongside kalamata olives, hummus, and warm pita bread. Add a side of Greek Horiatiki salad (tomato, cucumber, onion) for a complete vegetarian meal. These are excellent served cold the next day inside a wrap with extra greens and tzatziki. A final squeeze of fresh lemon juice over the hot fritters just before eating brightens all the flavors.