Easy Greek Kolokithokeftedes (Zucchini Fritters)
User Reviews
5
Easy Greek Kolokithokeftedes (Zucchini Fritters)
Description
Easy Greek Kolokithokeftedes highlights zucchini grated and squeezed dry, mixed with diced red onion, minced garlic, fresh mint and dill, and crumbled feta cheese. Eggs and a flour-baking powder blend bind the mixture, which is chilled briefly to firm up before frying. Cooking in olive oil produces fritters with golden, crispy edges and a soft, flavorful interior. The herbs and feta contribute a fresh and tangy note, while the zucchini provides moistness and structure.
The fritters make a light snack or starter and can be served alongside yogurt dips or salads. Their moderate seasoning allows them to complement a variety of Mediterranean dishes without overpowering more delicate flavors.
Salt draws moisture from the zucchini initially, preventing sogginess. Squeezing out excess liquid before mixing helps maintain a good consistency, ensuring the fritters hold together well during frying. Cooling the batter allows the flour and baking powder to hydrate and the mixture to thicken, improving the final texture.
Ingredients
- 3 zucchini shredded/grated (about 3 cups)
- salt
- 1/2 cup red onion diced
- 3 garlic minced, cloves
- 1 cup feta cheese crumbled
- 1/4 cup mint chopped, fresh
- 1/4 cup dill chopped, fresh
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 egg
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
Instructions
- Grate the zucchini on the large side of a grate and place in a colander with a big pinch of salt. Give the zucchini a little stir to incorporate the salt. Let sit for 20 minutes.
- In a small bowl mix together the flour, salt, pepper and baking powder, set aside.
- Once the zucchini has sat, squeeze out the juice from the zucchini and place the shredded zucchini into a medium bowl.
- To the zucchini add diced onions and minced garlic and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
- Beat the eggs with a fork or whisk and once combined, add to the zucchini mixture and stir.
- Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 10-15 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 10-15 minutes remove and give it another stir.
- When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium-high heat.
- When the pan is hot, turn the heat to medium and start cooking the fritters in batches. Add the zucchini fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Add olive oil in between each batch and wipe out any overly browned bits from the pan.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Notes
- After grating, squeeze the zucchini well to remove excess moisture to keep the fritters from becoming soggy.
- Chill the mixture for 10-15 minutes before frying to help the fritters hold their shape during cooking.
- Serve with a fresh yogurt or tzatziki dip to complement the herbs and feta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 fritters
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 15.4g | 5% |
| Protein | 5.5g | 11% |
| Fat | 4.4g | 7% |
| Saturated Fat | 273.2g | 1366% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.1g | 6% |
| Cholesterol | 50.6mg | 17% |
| Fiber | 0.8g | 3% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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