📝 About This Recipe
Inspired by the sun-drenched shores of Greece and the vibrant markets of the Levant, these zucchini fritters (Kolokithokeftedes) are a masterclass in texture and aromatics. Each bite offers a crisp, golden exterior that gives way to a tender, herbaceous center bursting with fresh dill, mint, and salty feta. This elevated Mediterranean street food is the perfect light meal or appetizer, bringing a sophisticated crunch to your table.
🥗 Ingredients
The Fritter Base
- 1.5 lbs Zucchini (about 3 medium-sized, grated)
- 1 teaspoon Sea Salt (for sweating the zucchini)
- 4 pieces Scallions (finely sliced, white and green parts)
- 2 cloves Garlic (minced or grated)
Cheese and Herbs
- 1/2 cup Feta Cheese (crumbled into small chunks)
- 1/4 cup Halloumi Cheese (finely grated for extra saltiness and structure)
- 3 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
The Batter Bind
- 2 large Eggs (lightly beaten)
- 1/2 cup All-purpose Flour (plus more if needed for consistency)
- 1/2 teaspoon Baking Powder (for a slight lift and fluffiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4-5 tablespoons Olive Oil (for shallow frying)
Whipped Feta Dip
- 1/2 cup Greek Yogurt (full fat preferred)
- 1/2 cup Feta Cheese (creamy variety)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Dried Oregano (for an earthy finish)
👨🍳 Instructions
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1
Grate the zucchini using the coarse side of a box grater. Place the shreds in a fine-mesh colander set over a bowl.
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2
Sprinkle the sea salt over the zucchini and toss well. Let it sit for at least 15-20 minutes to draw out the moisture; this is the secret to a crispy fritter.
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3
While the zucchini rests, prepare the dip by blending the Greek yogurt, 1/2 cup feta, lemon juice, and oregano in a small food processor until smooth. Chill until serving.
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4
After 20 minutes, grab 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 emerges.
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5
In a large mixing bowl, whisk the two eggs. Stir in the scallions, minced garlic, lemon zest, dill, and mint.
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6
Add the squeezed zucchini, crumbled feta, and grated halloumi to the egg mixture. Mix thoroughly with a spatula.
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7
Sift the flour, baking powder, and black pepper over the zucchini mixture. Fold gently until just combined. The batter should be thick and hold its shape on a spoon.
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8
Heat 3 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat until shimmering.
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9
Drop heaped tablespoons of the batter into the hot oil, pressing down slightly with the back of the spoon to flatten into 1/2-inch thick discs. Do not overcrowd the pan.
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10
Fry for 3-4 minutes on the first side until deeply golden brown and crisp. Carefully flip with a spatula.
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11
Fry for another 2-3 minutes on the second side. Adjust the heat if they are browning too quickly before the center is set.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet (this keeps them crispier than paper towels) and sprinkle with a tiny pinch of salt while hot.
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13
Repeat with the remaining batter, adding more oil to the pan as needed.
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14
Serve immediately while hot and crunchy with a generous dollop of the whipped feta dip.
💡 Chef's Tips
The most common mistake is soggy zucchini; wring it out twice if you have to—the drier the vegetable, the crispier the fritter. If your batter feels too wet, add an extra tablespoon of flour at a time until it holds together. Use a mixture of olive oil and a high-smoke point oil (like grapeseed) if you find the olive oil is smoking too much. Don't skip the halloumi; its high melting point adds a unique 'squeaky' texture and savory depth that regular feta lacks. Keep cooked fritters in a 200°F (95°C) oven to stay warm while you finish the remaining batches.
🍽️ Serving Suggestions
Pair with a crisp, chilled Assyrtiko or a dry Rosé to cut through the richness of the cheese. Serve alongside a simple tomato and cucumber salad drizzled with red wine vinegar. Stuff the fritters into warm pita bread with extra greens and pickled red onions for a 'Fast Food' style wrap. Add a side of Kalamata olives and roasted red peppers for a complete Mediterranean mezze platter.