Greek zucchini fritters (Kolokythokeftedes)

Probably one of the hardest words to pronounce in Greek, Kolokythokeftedes, or Greek zucchini fritters, are the taste of my childhood in Athens. They’re a staple mezze that you’ll find in any and every Greek taverna (restaurant). Essentially they’re zucchini fritters with grated zucchini, feta, and herbs, that are fried in olive oil.

Depending on the restaurant, they’re either shaped into huge or tiny little balls, or sometimes they’re flattened like latkes or fritters. Sometimes the zucchini is finely or coarsely grated, sometimes it’s pureed. There can be feta mixed in, or fresh herbs like mint and parsley, dill, or fennel. You get the gist, every taverna and family has their own way of making it.

How to make Greek zucchini fritters

Let me start by saying, these babies are a labor of love. They take time, attention, and lots of work, so I only make them once a year or so when my son begs me too. Because, of course, he loves the one Greek dish that’s extremely time-consuming to make. Couldn’t it just be tzatziki? Of course not, because that would be too easy!

Also, I find that flattening them into patties makes it easier to cook them in a pan at home. I’m sure that in Greece the ones that are shaped into balls get deep-fried, making it easier to keep their shape. But at home, you’ll get a more even, crispy, and properly cooked zucchini fritter if you flatten them.

Here’s what you need to do:

1. Grate the zucchini and let it sit in a colander with salt, so that the juices drip out. Squeeze the zucchini from time to time so that you can really get all of that moisture out.
2. Mix the zucchini with the fillings and let it sit in the fridge to firm up.
3. Shape the batter into balls or fritters, dredge them in flour.
4. Fry them in olive oil.

Sounds simple right? It is! But it’s labor-intensive. Yet the final result is honestly worth the effort (especially if you only make it once a year!)

How to serve Kolokythokeftedes

In Greece they’re served with many other mezze, like feta with oregano and olive oil, grilled red peppers, fava bean dip, and other delicious Greek dishes.

At home, I like to serve them with some lightly toasted Greek pita that I then drizzle with extra virgin olive oil and oregano (two things I always bring back from Greece). You can also serve some feta on the side, or other Greek cheese, or even a spoon of Greek yogurt. Don’t forget to drizzle them with fresh lemon juice and a pinch of fleur de sel before serving.

My recipe for Greek zucchini fritters

Print Recipe

Greek zucchini fritters (Kolokythokeftedes)

A vegetarian Greek mezze made with grated zucchini and feta, then fried in olive oil.

Prep Time1 hour hr

Cook Time30 minutes mins

Resting time1 hour hr

Total Time2 hours hrs 30 minutes mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Greek

Keyword: Greek, kolokythokeftedes, zucchini, zucchini fritters

Servings: 4 people

Calories: 500kcal

Author: Gitanjali

Ingredients

• 1 kilo zucchinis grated
• 2 eggs
• 200 g feta crumbled
• 100 g breadcrumbs
• 1 handful finely chopped fresh herbs like mint, parsley, dill or chives
• 1/2 tsp cumin
• salt and pepper
• flour for dredging

Instructions

• Grate the zucchini. Add it to a colander placed over a bowl or in the sink. Season generously with salt and let sit for up to an hour. Squeeze the zucchini from time to time so that the moisture can come out.
• Once the zucchini is dry, put the zucchini, feta, eggs, breadcrumbs, cumin, and fresh herbs in a large bowl and mix well. Season with salt and pepper, and place in the fridge for 30 minutes to 1 hour so that the moisture can become absorbed.
• Take the bowl out of the fridge, and shape the batter into little patties. Dredge each one in some flour, then place into a hot pan with olive oil. Fry until golden brown on each side then serve warm with a squeeze of fresh lemon.

Notes

Calorie count is approximate.

Francais

Cette recette est une des mes mezzes préférées quand je rentre chez moi en Grèce. Vous la trouverez partout, dans chaque restaurant (ou taverna en Grec), et chacun un la fait un peu différemment selon les regions, les familles, et les restaurants.

En gros, il s’agit de galettes ou beignets de courgettes avec de la feta et des herbes fraîches. Vous pouvez varier les herbes et la forme des galettes, mais les deux ingrédients essentielles sont les courgettes et la feta !

La recette n’est pas compliqué a faire mais elle est un peu longue. Du coup, c’est vraiment un travail d’amour mais qui vaut bien le temps que ca prend a realiser !

Ma recette de beignets de courgettes Grecs (Kolokythokeftedes)

Ingredients

• 1 kilo de courgettes râpées
• 2 oeufs
• 200 g feta émiettée
• 100 g chapelure (maison de preference)
• 1 poignée d’herbes fraîches (menthe, ciboulette, persil, ou aneth)
• 1/2 cac cumin
• sel et poivre
• farine

Procedure

• Râper les courgettes et les placer dans un chinois ou ecumoir sur un bol ou dans l’évier. Salez généreusement et laisser la courgette se dégorger pendant environ une heure. N’hésitez pas à la melanger et a venir l’écraser un peu avec vos mains pour aider l’eau à sortir.
• Quand les courgettes ont bien dégorgées, mettez les dans un bol avec la feta, les oeufs, la chapelure, le cumin et les herbes fraîches finement ciselées, et melangez bien. Assaisonnez avec du sel et du poivre, puis mettez le bol au frais pendant 30 minutes à une heure.
• Sortez le bol du frigo et faites des petits boudins ou des petites galettes. Farinez chaque galette de chaque côté, puis mettez-la à frire dans une poêle chaude avec de l’huile d’olive. Faites frire quelques minutes de chaque côté, jusqu’a ce qu’elles soient bien dorées et croustillantes. Servez avec un peu de citron frais.