📝 About This Recipe
Transport your senses to a sun-drenched taverna on the island of Crete with these vibrant, herbaceous zucchini fritters. Kolokythokeftedes are a cornerstone of Greek meze culture, celebrated for their golden, crispy exterior and a meltingly soft center bursting with fresh mint, dill, and tangy barrel-aged feta. This recipe balances traditional techniques with a secret to ensuring the perfect crunch, making them an irresistible vegetarian treat for any gathering.
🥗 Ingredients
The Zucchini Base
- 1 kg Zucchini (grated using the coarse side of a box grater)
- 1 teaspoon Sea salt (for drawing out moisture)
Aromatics and Herbs
- 4-5 pieces Green onions (finely sliced, both white and green parts)
- 1/2 piece Red onion (small, very finely minced)
- 1/2 cup Fresh mint (finely chopped)
- 1/2 cup Fresh dill (finely chopped, stems removed)
- 1/4 cup Fresh parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
The Binding and Flavor
- 200 grams Feta cheese (crumbled into small chunks)
- 2 large Eggs (lightly beaten)
- 1/2 to 3/4 cup All-purpose flour (added gradually to achieve the right consistency)
- 1 teaspoon Baking powder (for a light, airy texture)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 cup Extra virgin olive oil (for shallow frying)
Tzatziki Dipping Sauce
- 1 cup Greek yogurt (full fat for best flavor)
- 1/2 piece Cucumber (grated and squeezed dry)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Dried oregano (for garnish)
👨🍳 Instructions
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1
Place the grated zucchini in a large colander set over a bowl. Sprinkle with sea salt and toss well to combine. Let it sit for at least 30 minutes to allow the salt to draw out the excess water.
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2
While the zucchini rests, prepare the Tzatziki by mixing the yogurt, squeezed cucumber, lemon juice, and a touch of garlic in a small bowl. Refrigerate until serving.
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3
After 30 minutes, take handfuls of the zucchini and squeeze with all your might. Alternatively, wrap the zucchini in a clean kitchen towel and wring it out until no more liquid comes out. This is the most critical step for a crispy fritter!
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4
In a large mixing bowl, combine the squeezed zucchini, green onions, red onion, garlic, mint, dill, and parsley. Mix thoroughly with a fork.
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5
Add the beaten eggs and black pepper to the vegetable mixture. Fold in the crumbled feta gently, so you keep some small chunks of cheese intact.
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6
Whisk the baking powder into 1/2 cup of flour. Gradually add this to the zucchini mixture. You want a thick, scoopable batter that isn't runny. If it's too wet, add the remaining flour a tablespoon at a time.
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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 to meld.
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8
In a large heavy-bottomed skillet, heat about 1/2 inch of olive oil over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.
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9
Using a tablespoon, carefully drop portions of the mixture into the hot oil. Do not overcrowd the pan; fry in batches of 5 or 6.
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10
Gently flatten the tops of the fritters with the back of the spoon. Fry for 2-3 minutes on each side until they are a deep golden brown and crispy.
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11
Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain any excess oil.
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12
Serve immediately while hot and crispy, with a side of chilled Tzatziki and a wedge of lemon.
💡 Chef's Tips
The secret to success is removing as much moisture as possible from the zucchini; if the batter is too wet, the fritters will be soggy. Don't over-process the batter; you want to see the flecks of herbs and chunks of feta. Use high-quality Greek Olive Oil for frying to add an authentic depth of flavor that seed oils lack. If you find the fritters are browning too fast but are raw inside, lower your heat slightly; they need a steady medium-high heat. For a gluten-free version, you can substitute the all-purpose flour with chickpea flour (besan), which adds a lovely nutty note.
🍽️ Serving Suggestions
Serve as part of a traditional meze platter alongside kalamata olives, dolmades, and warm pita bread. Pair with a crisp, chilled glass of Assyrtiko wine or a refreshing Ouzo on ice. These make a fantastic light lunch when served atop a fresh Horiatiki (Greek Village Salad). A dollop of spicy whipped feta (Tirokafteri) is a great alternative dipping sauce for those who like heat. Garnish with extra sprigs of fresh dill and a sprinkle of flaky sea salt just before serving.