If you’ve got a bunch of ripe summer zucchini sitting around, you have to try kolokithokeftedes! I know, it’s a mouthful to say, but trust me, they’re totally worth it. These Greek-style zucchini fritters are made with grated zucchini, creamy feta cheese, and fresh herbs like mint, parsley, and dill. They’re packed with flavour and make the perfect vegetarian side dish. But the best part? When you dip them in creamy tzatziki sauce… absolute perfection. You’re going to love them!
How To Make Kolokithokeftedes: Step By Step
STEP 1: Grate and strain the zucchini. Wash the zucchini and leave the skin on. Cut off the ends and grate the zucchini. Place the grated zucchini in a mesh strainer over a deep bowl, allowing it to drain for 30-45 minutes. After the time has passed, squeeze out any remaining liquid using your hands, cheesecloth, or a paper towel. Discard the liquid before adding the zucchini to the fritter mixture.
STEP 2: Dice the herbs and onion. Wash, pat dry, and finely chop the fresh parsley, mint, and dill. Peel and dice the onion, but avoid grating it, as it will release too much moisture.
STEP 3: Combine all of the ingredients together. In a large bowl, combine the strained grated zucchini, diced parsley, mint, dill, onion, parmesan cheese, crumbled feta, salt, and black pepper. In a small bowl, whisk the eggs and then add them to the mixture. Mix everything together using your hands or a spoon. Finally, add the flour and stir until just combined.
STEP 4: Fry the zucchini fritters. In a large frying pan, heat 1/2 cup of olive oil over medium-high heat (for a 10″ frying pan). Take a golf ball-sized portion of the zucchini fritter mixture, shape it into a patty, and gently press it down. If the mixture is sticky, sprinkle a little flour on your hands to make shaping easier
Carefully place the patties in a single layer in the hot oil, pressing down lightly with a fork. Make sure not to overcrowd the pan, and wait until the oil is hot before adding the patties. Fry each side for about 4 minutes, or until golden brown. Flip and cook the other side. Once done, transfer the fritters to a plate lined with paper towels to drain any excess oil.
It will likely take 3-4 batches to fry all of the zucchini fritters. There’s no need to discard the oil in between batches, but you can turn down the heat for the remaining batches so that the fritters don’t burn as quickly. Serve and enjoy hot. These are delicious with a side of tzatziki!
RECIPE TIPS
- Make sure to let the grated zucchini drain for at least 30-45 minutes. Skipping this step will make the fritters too soft, and they won’t hold their shape. After draining, squeeze out any excess liquid and discard it.
- Don’t overmix the zucchini fritter mixture because it will release too much liquid.
- The zucchini fritters should be similar in size so that they can cook evenly.
- If the fritters are too soft, you can add more flour until they are easier to form. The patties will hold their shape when added to the hot oil. Let each side cook until golden brown before flipping.
- Avocado oil’s high smoke point is great for frying, while olive oil adds rich flavour. The oil is key for crispy fritters! Try a mix of half avocado and half olive oil for the best balance.
FREQUENTLY ASKED QUESTIONS
Zucchini fritters may fall apart if there is too much moisture in the batter. To prevent this, it’s best to thoroughly drain excess water from the grated zucchini and use a binding agent like flour when making the batter. If the dough is too soft, you can add more flour until the fritters hold their shape more easily.
For crispy fritters, ensure the oil is hot (about 350-375°F or 175-190°C) before adding the zucchini fritters to the frying pan. If the temperature is too low, they may become soggy instead of crispy. Also, when frying, do not overcrowd the pan, as that can lower the oil temperature and result in zucchini fritters that are not as crispy.
To remove excess moisture, salt and place the grated zucchini in a mesh strainer or cheesecloth. Let it sit for 30-45 minutes so that the excess water will strain out. Then, squeeze any excess liquid using a cheesecloth or kitchen towel. This step is crucial when making zucchini fritters.
It’s not recommended to make the mixture ahead of time because the longer it sits, the more water and liquid will be released from the zucchini, which may result in a softer batter.
To prevent the fritters from falling apart, ensure the mixture is well-combined and not overly wet. If it’s too soft, you can add a little more flour. The patties will hold their shape in the frying pan, and you can flatten them out with the back of a fork. Also, the oil needs to be hot, and the fritters should not be flipped too early during frying. Allow one side to become golden brown before flipping.
SERVING & STORING
For the best flavour and texture, serve kolokithokeftedes immediately after cooking. Serve with tzatziki, greek salad, and pita bread for a more complete vegetarian meal idea.
If you have leftovers, allow the fritters to come to room temperature and store them in the fridge in an airtight container for 2-3 days. The zucchini fritter mixture doesn’t hold well, so if you have the mixture left over, it’s best to fry the fritters and then refrigerate or freeze them instead of refrigerating or freezing the uncooked mixture.
To reheat refrigerated zucchini fritters, it’s best to reheat them in the oven so that they can become crispy. Reheat on convection bake at 350°F for about 10-15 minutes. Reheating in the microwave will be faster, but the fritters will be softer.
To freeze cooked zucchini fritters, place the fritters in a single layer on a baking sheet and freeze until solid (but don’t forget about them in the freezer!). Once frozen, wrap them individually in plastic wrap and place them in an airtight container. Label the container so that you know what date you froze them. Frozen zucchini fritters can last in the freezer for 2-3 months.
To reheat frozen fritters, preheat the oven to 350°F on convection bake and bake the fritters for 20-25 minutes, flipping halfway through.
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Kolokithokeftedes (Greek Zucchini Fritter Recipe)
Equipment
- 1 large frying pan
Ingredients
- 3 zucchinis small to medium-sized (grated)
- 1 tablespoon salt sprinkle on top of grated zucchini
- 1 cup feta cheese crumbled (about 200 grams)
- 1/4 cup parmesan cheese
- 1/2 cup fresh mint diced
- 1/2 cup fresh Italian parsley diced
- 1/2 cup fresh dill diced
- 1 1/2 cups diced yellow onion 1 small to medium-sized yellow onion
- 1/8 teaspoon salt adjust to taste
- 1/8 teaspoon pepper adjust to taste
- 2 eggs room temperature and whisked
- 1 1/2 cups all-purpose flour adjust if needed
- 1/2 cup olive oil or avocado oil for frying the zucchini fritters
Instructions
- Grate and Strain the Zucchini: Wash the zucchini and leave the skin on. Cut off the ends and grate the zucchini. Place the grated zucchini in a mesh strainer over a deep bowl, sprinkle with salt, and let it drain for 30-45 minutes. Afterward, squeeze out any excess liquid using your hands, cheesecloth, or a paper towel. Discard the liquid.
- Dice the Herbs and Onion: Wash and pat dry the parsley, mint, and dill, then chop finely. Peel and dice the onion (do not grate it, as that will release too much moisture).
- Mix the Ingredients: In a large bowl, combine the strained zucchini, chopped herbs, diced onion, parmesan, crumbled feta, and salt and pepper. In a separate small bowl, whisk together the eggs and then add them to the zucchini mixture. Gently mix everything together with your hands or a spoon. Add the flour last and mix until just combined.
- Fry the Zucchini Fritters: In a large frying pan, heat ½ a cup of olive oil over medium-high heat. Take a golf ball-sized portion of the zucchini mixture and form it into a patty using your hands (you can sprinkle flour on your hands to prevent sticking). Place the patties in the pan in a single layer, pressing down gently with a fork. Make sure not to overcrowd the pan, and ensure the oil is hot before adding the patties. Fry for about 4 minutes on each side, or until golden brown. Line a plate or platter with paper towel and place the zucchini fritters on the paper towel to remove any excess oil. It will likely take 3-4 batches to fry all of the zucchini fritters. There's no need to discard the oil in between batches, but you can turn down the heat for the remaining batches so that the fritters don't burn as quickly. Serve hot and with a side of creamy tzatziki sauce!
Notes
- Allowing the grated zucchini to drain for at least 30-45 minutes is essential. Skipping this step will result in zucchini fritters that are too soft. Squeeze out and discard excess liquid from the grated zucchini.
- Don’t overmix the zucchini fritter mixture because it will release more liquid.
- The zucchini fritters should be similar in size to cook evenly.
- If the fritters are too soft, you can add more flour until they are easier to form. If they are soft once added to the frying pan, press them down lightly with a fork when they’re in the pan. The patties will hold their shape, and let each side cook until golden brown before flipping.
- Avocado oil’s high smoke point is great for frying, while olive oil adds rich flavour. The oil is key for crispy fritters! Try a mix of half avocado and half olive oil for the best balance.
Nutrition
Date Published: December 7, 2023
Kolokithokeftedes Recipe (Greek Zucchini Fritters With Feta)
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