Greek Zucchini Fritters (Kolokithokeftedes)
User Reviews
4.9
Greek Zucchini Fritters (Kolokithokeftedes)
Description
These Greek Zucchini Fritters begin with grating zucchini, then salting it to draw out moisture. After letting it rest, the zucchini is tightly squeezed to eliminate as much liquid as possible, which ensures the fritters fry to a crisp texture instead of becoming soggy. The grated zucchini is mixed with sliced scallions, fresh dill and parsley, eggs, crumbled feta cheese, white whole wheat flour, baking powder, breadcrumbs, and black pepper to bind the ingredients while adding flavor and structure.
The patties are pan-fried in olive oil over medium heat, which allows the exterior to brown evenly without the inside remaining raw. The feta adds a distinct salty tang and creamy bite, complementing the fresh herbs. The accompanying tzatziki sauce, made from plain Greek yogurt combined with finely chopped cucumber, garlic, lemon juice, and dill, provides a cool, bright accompaniment to the warm fritters.
These fritters work well as an appetizer, side dish, or light meal. Serving with lemon wedges adds an optional zesty contrast. Controlling the heat and squeezing out the zucchini liquid carefully are essential for achieving the ideal texture.
The recipe notes emphasize that if zucchini remains very moist after squeezing, more flour and breadcrumbs may be needed, but this can create a denser fritter. Careful cooking over medium heat preserves the balance of crispy exterior and tender interior, while flattening the fritters in the skillet encourages crispiness.
Ingredients
- 2 lbs. zucchini (about 4 medium)
- kosher salt
- 4 scallion sliced, about 3/4 cup
- 2 tablespoons dill fresh, chopped
- 2 tablespoons parsley fresh, chopped
- 2 egg
- ⅔ cup feta cheese crumbled
- ½ cup flour (I use white whole wheat)
- ½ teaspoon baking powder
- ¼ cup breadcrumbs
- black pepper
- 2 tablespoons olive oil
- lemon wedges for serving
Tzatziki:
- ½ cup plain Greek yogurt 2% fat
- ⅓ cup cucumber finely chopped or grated
- 1 clove garlic minced
- 1 teaspoon lemon juice
- 1 teaspoon dill fresh, chopped, or mint; can use ¼ teaspoon dried dill or mint; or mint
Instructions
- To make the Tzatziki, mix the yogurt, cucumber, garlic, lemon juice and dill together in a bowl. Refrigerate until ready to use.
- To make the fritters, grate the zucchini (with skin on) on a box grater. Grate the zucchini at an angle to get longer strands.
- Place the grated zucchini in a colander lined with cheesecloth. If you don’t have cheesecloth, you can place the zucchini directly in the colander. Sprinkle 2 teaspoons salt on the zucchini and toss to combine.
- Let the zucchini rest for 20 minutes, then gather up the ends of the cheesecloth and wring all of the liquid out. If you’re not using cheesecloth, you can squeeze the water out of the zucchini with your hands in batches or use a kitchen towel. It is important to squeeze out as much water as possible so that the fritters aren’t soggy- you’ll be amazed at how much water comes out!
- Place the zucchini in a large mixing bowl and add the scallions, dill, parsley, and eggs. Mix with a fork to combine.
- Add the cheese, flour, baking powder, breadcrumbs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix with a fork to combine all ingredients well. If the mixture seems too wet, add a few more tablespoons of breadcrumbs.
- Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick frying pan over medium heat. Place 8 dollops (about 2 tablespoons each) of the zucchini mixture into the pan and flatten them slightly with a spatula. The more you flatten them, the crispier the fritters will be.
- Cook 3-4 minutes until a golden brown crust forms, then flip them over. Cook another 2-3 minutes until browned underneath again.
- Remove the fritters from the pan. Pour the remaining tablespoon oil into the skillet and repeat the process with the remaining batter.
- Serve fritters hot and garnish with fresh herbs and lemon wedges. Serve with Tzatziki or plain Greek yogurt.
Notes
- Remove as much water as possible from the grated zucchini to prevent soggy fritters.
- If zucchini is very moist, add extra flour and breadcrumbs, but note this may result in a denser texture.
- Cook fritters over medium heat to avoid burning the exterior before the center cooks through.
- Flatten fritters well in the skillet for a crispier outside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Makes 16 fritters)
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 2 fritters | |
| Calories | 140kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 187mg | 8% |
| Potassium | 401mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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