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.
Hi, Eleni! About how many keftedes does this recipe make? (The Greek in me always wants to double everything, but I’m trying to learn to hold back). Thank you!
Hi Marina, oh I should include that on here! It makes about 18-20 keftedes, depending on the size of the balls you make. I like this amount, and would only double if you have more than 5 people eating them! I am the same way and double everything haha but when it comes to trying things, it becomes tedious and I just want to eat!
Kolokithokeftedes are one of those treats that are best when zucchinis are in season. I either make a large batch from a few zucchini, or I save the pulp from when I make papoutsaki and make a smaller batch. Either way, these are delicious!
Oh totally, and my garden is producing like crazy right now so I’ve eaten these many times this summer! It’s been great. Ooh good idea to save the pulp for papoutsaki, zucchini has so many great uses!
Eleni, I made these and Kenny, Athanasios, and I loved them! Kenny’s exact words, “These are divine!” Thanks!
Omg, that makes me so happy to hear! Thank you for giving these a try. And much love to your family
Eleni, Can these be made ahead of time, put in the freezer? And reheated in the oven? It would make it easier when guests arrive to just be able to pop them in the oven. Thank you!
Sorry for the late reply, BilL! Yes I love doing this. I make and fry a bunch and then freeze them. They are best reheated in a toaster or the oven will work as well. Hope It works out 🙂
So good! I like to add a bit of shredded carrot into the mix as well, and my Thia Katerina insists on using a mix of flour and potato starch (or instant mash) instead of just flour which adds another element to the flavour. I’m all for the chilli flakes also!
Oh my! I’ll have to try that tip from your thea, that sounds like a good one! Shredded carrots is a great addition 🙂