Kolokithokeftedes (Greek Zucchini Fritter Recipe)

three pieces of kolokithokeftedes stacked on top of eachother with tzatziki.

5 from 2 votes

Kolokithokeftedes (Greek Zucchini Fritter Recipe)

Greek zucchini fritters (kolokithokeftedes) combine grated zucchini, aromatic herbs, and salty feta cheese to create a crispy, flavourful, vegetarian appetizer or Greek side dish. These Greek fritters will be your new go-to recipe!

Prep Time45

Cook Time30

Course: Greek Appetizers

Cuisine: Greek

Keyword: greek zucchini fritters, summer greek appetizers, zucchini

Servings: fritters

Calories: 197kcal

Author: Ria Mavrikos

Equipment

1 large frying pan

Ingredients

1 1/2 cups all-purpose flour adjust if needed
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
1/2 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 the zucchini in half and discard the ends. Grate the zucchinis and place them in a mesh strainer for at least 30-45 minutes. Sprinkle with salt. Place the strainer over a deep bowl so there is a large enough gap between the strainer and the bottom of the bowl for the excess liquid to gather. After 30-45 minutes, squeeze out any excess liquid from the zucchini using your hand, a cheesecloth, or a paper towel before adding the grated zucchini to the fritter mixture. Discard the liquid.
Dice the herbs and onion. Wash, pat dry, and dice the fresh parsley, mint and dill. Peel and dice the onion. Do not grate the onion as it will release too much moisture.
Combine all of the ingredients together in one bowl. In a large bowl, add the strained grated zucchini, diced parsley, mint, dill, onion, parmesan cheese, crumbled feta, and salt and pepper. Whisk two eggs together in a small bowl and add it to the mixture. Mix the ingredients together with your hands or a large spoon. Lastly, add in the flour and gently mix until combined.
Fry the zucchini fritters. In a large frying pan, heat ½ a cup of olive oil on medium-high heat for a 10" frying pan. Spoon a golf ball-sized portion of the zucchini fritter mixture in your hands and press it into a pattie. You can sprinkle the inside of your hands with flour so that the mixture doesn't stick to your hands as easily. Place the patties in a single layer in the frying pan and pat down lightly with a fork.
Do not overcrowd the pan, and ensure that the oil is hot before adding the zucchini patties. Fry each side for about 4 minutes or until golden brown. Flip and cook on the opposite side. 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 tzatziki!

Notes

It's essential to allow the grated zucchini to drain for at least 30-45 minutes. 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 has a higher burn temperature, but olive oil gives a nice flavour. It seems like a lot of oil, but this is how the zucchini fritters get crispy and why they're so delicious!) You could use half avocado oil and half olive oil.

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