greek zucchini fritters
By: Eleni Saltas
Crispy on the outside, light and gooey on the inside–that’s what makes kolokithokeftedes (Greek zucchini fritters) one of the finer ways to utilize zucchini. Although these fritters can be time consuming, it’s worth the wait as they are my favorite way to enjoy zucchini. They are made with a similar filling that goes into a kolokithopita, so if you plan on making both the pie and the fritters—plan ahead and make a big batch of the filling. When making the fritters, add flour or bread crumbs to hold the mixture together. Make a statement with your dining guests with these kolokithokeftedes.
- 2 medium zucchinis, grated (about 1 pound)
- 3 green onions, thinly sliced
- 1⁄4 cup fresh dill, finely chopped
- 1⁄4 cup fresh mint, finely chopped
- 1 teaspoon of chili flakes
- Salt and pepper, to taste
- 1 cup crumbled feta cheese
- 1⁄4 cup grated Parmesan cheese
- 3 eggs
- 3⁄4 cup all-purpose flour
- Olive oil, for frying
Step by Step Instructions
Wash and grate the zucchini (skins on and stem removed). Sprinkle with salt and transfer to a clean dish towel. Squeeze out the liquid by hand. Remove as much moisture out as possible for a crunchier fritter.
Combine the zucchini, onions, pepper, chili flakes, dill, and mint in a large bowl and mix together. Season mixture with salt and pepper. Add the cheese and eggs and mix until the ingredients are well combined. Gently mix in the flour, careful not to overwork the mixture. Add more flour if the mixture looks too moist.
Heat a large frying pan to medium high heat and add 2 tablespoons of olive oil. Scoop a spoonful of the mixture and add to the pan. Press down on the patty lightly to flatten. Repeat the process until the pan is full, being careful not to overcrowd the pan.
Pan fry for 3 minutes, and then flip with a spatula. Both sides should be golden brown. Transfer to a cooling rack, or a plate lined with paper towels to drain excess oils.
Repeat the process until all the mixture is used. Serve warm.