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Kolokithokeftedes (Greek Zucchini Fritters) Recipe

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4.1 from 13 reviews

Kolokithokeftedes are traditional Greek zucchini fritters that combine grated zucchini with feta cheese, fresh herbs, and a light batter. Crispy on the outside and tender inside, these savory snacks are perfect as appetizers or a delicious side dish.

Ingredients

Zucchini Mixture

  • 5 cups zucchini, grated (ends cut off)
  • 1 tablespoon kosher salt

Dry Ingredients

  • 1 1/2 cups all purpose flour (may need more or less)
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 6 ounces feta cheese, crumbled
  • 1/4 cup scallions, sliced thin
  • 1/4 cup fresh mint, minced
  • 1/4 teaspoon pepper
  • Vegetable oil (for frying, about 1/2-inch deep in pan or enough for deep fryer)

Instructions

  1. Prepare the Zucchini: Cut the ends off the zucchini and grate using the large holes of a box grater. Place the grated zucchini in a colander over the sink or a bowl and sprinkle with 1 tablespoon kosher salt. Mix well and let it sit for about 20 minutes to draw out excess moisture.
  2. Drain the Zucchini: After 20 minutes, press and squeeze the zucchini with your hands to remove as much liquid as possible. The zucchini should be wet but not dripping.
  3. Preheat Oil: If using a deep fryer, preheat it to 350°F. If frying in a skillet, wait to heat the oil until later.
  4. Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, and 1/4 teaspoon salt. Set aside.
  5. Combine Wet Ingredients: In a large bowl, whisk the eggs, crumbled feta, sliced scallions, minced mint, and pepper together. Stir in the drained zucchini.
  6. Add Flour Mixture: Gradually add the flour mixture to the zucchini mixture and stir until a slightly sticky dough forms. Adjust flour quantity if necessary.
  7. Heat Oil for Skillet: If using a skillet, pour vegetable oil until it reaches about 1/2-inch depth and heat it over medium heat until hot and shimmering but not smoking.
  8. Fry the Fritters: Drop about a tablespoon of dough into the hot oil at a time, being careful not to overcrowd the pan or fryer. Work in batches.
  9. Cook Until Golden: Fry fritters in a deep fryer for 2-3 minutes, flipping if needed. If frying in a skillet, cook for about 2 minutes per side until golden brown.
  10. Drain Excess Oil: Use a slotted spoon to transfer the fried fritters to a plate lined with paper towels to drain any excess oil.
  11. Serve: Serve the kolokithokeftedes warm as is or with tzatziki sauce for dipping.

Notes

  • Adjust the flour amount to achieve a batter that is only slightly sticky to ensure proper frying texture.
  • Be sure to squeeze the zucchini thoroughly to prevent soggy fritters.
  • Fry in batches to avoid overcrowding and ensure even cooking.
  • These fritters are delicious served with tzatziki, hummus, or a lemon wedge.
  • Leftovers can be reheated in a skillet for best texture instead of a microwave.

Find it online: https://cookedbygrace.com/kolokithokeftedes-greek-zucchini-fritters-recipe/