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Kolokithokeftedes, or zucchini fritters, are a beloved Greek appetizer that capture the flavours of a Mediterranean garden in every bite.
These golden, crispy patties combine fresh zucchini with herbs, cheese, and just the right amount of seasoning.
Perfectly light yet packed with flavour, Kolokithokeftedes are often enjoyed as part of a meze spread, a selection of small dishes meant for sharing, paired with cool tzatziki or a squeeze of lemon. Their rustic charm and deliciously simple ingredients make them a standout in Greek cuisine.
What Is Kolokithokeftedes?
Kolokithokeftedes, pronounced koh-loh-kee-tho-kehf-teh-des, are Greek zucchini fritters made by mixing grated zucchini with fresh herbs, cheese, and a bit of flour to hold everything together.
The mixture is then shaped into patties and pan-fried until golden and crispy. This dish is a staple in Greek households, especially during the summer months when zucchini is abundant and at its peak.
Kolokithokeftedes are known for their delightful texture, with a crispy exterior that gives way to a soft, flavourful interior.
These fritters are incredibly versatile, often served as an appetizer or side dish. They embody the essence of Greek cooking, taking simple, fresh ingredients and turning them into something that feels both comforting and vibrant.
Kolokithokeftedes are especially popular on the islands, where locals enjoy them as part of a leisurely meal by the sea, paired with fresh salads and chilled wine.
Ingredients and Taste
The ingredients in Kolokithokeftedes are straightforward but carefully chosen to create a harmonious blend of flavours. Zucchini is the star of the dish, grated and then salted to remove excess moisture, which helps the fritters hold their shape and achieve a crispy texture.
Fresh herbs like mint, dill, and parsley are mixed in, adding a bright, aromatic quality that complements the mildness of the zucchini. Feta cheese is another essential component, bringing a savoury richness that balances the freshness of the herbs.
A bit of flour and an egg are used to bind the mixture, ensuring that each fritter holds together while frying. The final touch is a hint of seasoning; salt, pepper, and sometimes a pinch of garlic or onion for added depth.
When fried, Kolokithokeftedes develop a beautiful golden crust, while the inside remains tender and bursting with flavour. The combination of fresh herbs, tangy feta, and sweet zucchini makes these fritters incredibly satisfying, with each bite offering a balance of crispness and creamy texture.
A Taste of History
Kolokithokeftedes have long been part of Greece’s culinary landscape, reflecting the country’s connection to the land and its bountiful produce. In rural Greek villages, dishes like these were born from a tradition of using seasonal ingredients and making the most of what was available.
Zucchini, which grows abundantly in Greece’s warm, sunny climate, became a summer staple, used in various forms to create light, refreshing dishes that suited the Mediterranean lifestyle.
The tradition of making fritters, or “keftedes,” goes back centuries and is a common thread throughout Greek cuisine. Keftedes can be made with various ingredients, from meat to legumes, and are often enjoyed as part of a meze spread.
Kolokithokeftedes, in particular, embody the essence of Greek cooking, which prioritizes flavour and quality over complexity. The use of feta and fresh herbs speaks to Greece’s culinary heritage, while the simplicity of the dish reflects the Greek philosophy of celebrating natural flavours.
Kolokithokeftedes (Greek Zucchini Fritters) Recipe
Serves: 4 people
Ingredients:
- 3 medium zucchinis, grated
- 1 tsp salt (for draining zucchini)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup green onions, finely chopped
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- Freshly ground black pepper, to taste
- Olive oil, for frying
Directions
To start, grate the zucchinis using a coarse grater and place them in a colander. Sprinkle the zucchini with 1 teaspoon of salt, toss to coat, and allow it to sit for about 10 minutes. This process helps draw out excess moisture, which is crucial for creating crisp fritters.
After 10 minutes, take handfuls of the grated zucchini and squeeze out as much liquid as possible. For best results, wrap the zucchini in a clean kitchen towel or paper towel, twist, and squeeze until the zucchini is quite dry.
In a large mixing bowl, combine the squeezed zucchini, crumbled feta cheese, chopped mint, dill, and green onions. Stir gently to evenly distribute the herbs and cheese throughout the zucchini mixture.
Add the beaten egg to the zucchini mixture, stirring to incorporate it fully. This helps bind the ingredients together, making the fritters easier to form and ensuring they hold their shape during frying.
Gradually add the flour, folding it into the mixture until it forms a cohesive but not overly sticky batter. Season with black pepper to taste. If the mixture is too wet, add a little more flour, one tablespoon at a time.
In a large skillet, heat enough olive oil over medium heat to cover the bottom. The oil is ready when it sizzles lightly when a small piece of batter is dropped in. Adjust the heat as needed to avoid burning.
Using a spoon or your hands, form the batter into small patties, about 2 inches in diameter. Gently place each patty into the hot oil and fry for 3-4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve warm, garnished with additional fresh herbs, and pair with a side of Greek yogurt or tzatziki for dipping.
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