Kolokithokeftedes (Greek Zucchini Fritters) Recipe

Kolokithokeftedes (Greek Zucchini Fritters) are a sunshine-infused treat that turns humble zucchini into golden, crispy magic—with a fragrant mix of herbs and the salty richness of feta cheese, it’s impossible to eat just one! This irresistibly crunchy appetizer or side dish offers freshness, a hint of garlic, and bursts of dill in every bite. Whether enjoyed hot from the pan alongside cool yogurt or savored as a picnic favorite, Kolokithokeftedes (Greek Zucchini Fritters) are pure Greek comfort on a plate.

Ingredients You’ll Need

The magic of Kolokithokeftedes (Greek Zucchini Fritters) is how simple ingredients—zucchini, springy herbs, crumbly feta—come together and transform into something special. Every component is there for a reason, bringing either flavor, crispness, or that irresistible creamy bite. Here’s why each one really matters:

• Zucchini: The star, providing moisture, tender bite, and subtle sweetness—grate and drain well for the perfect texture.
• Green Onions or Shallots: These add a gentle sharpness and brightness, giving depth to each bite.
• Eggs: The essential binder, helping everything hold together while adding richness.
• Garlic: Just a bit for flavor, bringing warmth and a punchy savoriness that totally makes the fritters sing.
• Feta Cheese: Preferably Greek feta, for that signature salty tang and creamy pockets throughout the fritters.
• Dill: Fresh dill lifts up the whole dish, giving a beautiful Mediterranean herbal note.
• Wholemeal/Wholewheat Flour: Provides structure, a lovely nutty flavor, and helps crisp up the edges.
• Baking Powder: Adds just enough puff to keep the fritters from feeling heavy.
• Salt + Pepper: A must for seasoning every layer—be generous, but taste as you go!
• Olive Oil: For shallow frying, lending a fruity Greek aroma and perfectly crisp exterior.

How to Make Kolokithokeftedes (Greek Zucchini Fritters)

Step 1: Grate and Drain the Zucchini

Begin by grating your zucchini straight into a colander set over the sink. Sprinkle with a little salt and let it sit for at least 30 minutes—an hour is even better. This step is vital: it draws out excess moisture, guaranteeing your Kolokithokeftedes (Greek Zucchini Fritters) turn out light instead of soggy. When time’s up, gather handfuls of zucchini and really squeeze (or use a clean tea towel) until barely any liquid remains.

Step 2: Mix the Fritter Base

Transfer the well-drained zucchini to a big mixing bowl. Add sliced green onions or shallots, minced garlic, dill, crumbled feta, salt, and pepper. Crack in the eggs, then gently combine. Sprinkle your flour and baking powder evenly over the top. Resist the urge to pound or overmix—just stir until you’ve got a cohesive batter. This keeps the Kolokithokeftedes (Greek Zucchini Fritters) tender, not tough.

Step 3: Fry the Fritters

Heat a good slick of olive oil in a wide frying pan over medium heat. To test if it’s ready, drop in a bit of batter—it should sizzle immediately. Scoop a heaping tablespoon of mixture for each fritter and plop it in. Flatten gently with your spatula. Don’t crowd the pan; three at a time is perfect. Fry for 3-4 minutes per side, turning when deep golden and crispy. Move finished fritters to a paper towel-lined plate to drain and stay crunchy.

How to Serve Kolokithokeftedes (Greek Zucchini Fritters)

Garnishes

The crowning touch for your Kolokithokeftedes (Greek Zucchini Fritters) can be as simple or elaborate as you like! A shower of extra fresh dill, a scattering of crumbled feta, or a wedge of lemon for a bright squeeze just before eating takes these fritters over the top. Add a dollop of thick Greek yogurt or tzatziki on the side for a cooling contrast you’ll love.

Side Dishes

Kolokithokeftedes (Greek Zucchini Fritters) play well with so many classic Mediterranean side dishes. They’re perfect next to a crisp Greek salad loaded with tomatoes, olives, and cucumbers, or alongside marinated grilled meats. For a meatless spread, try them with roasted vegetables, a chickpea salad, or even warm pita bread.

Creative Ways to Present

Jazz up your presentation for parties by stacking mini Kolokithokeftedes (Greek Zucchini Fritters) on a platter with toothpicks, offering yogurt dips in little bowls. You can even layer them into pita sandwiches with lettuce and tomato for a fun Greek-inspired wrap. For brunch, serve a tower of fritters with poached eggs and a dusting of smoked paprika!

Make Ahead and Storage

Storing Leftovers

Have a few fritters left? Pop them into an airtight container and refrigerate. They’ll keep their flavor and texture for up to three days—just layer with parchment to prevent sticking. Don’t be surprised if they disappear faster!

Freezing

To freeze Kolokithokeftedes (Greek Zucchini Fritters), let them cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags or containers, placing parchment between layers. They’ll stay tasty for up to three months and are excellent for a quick snack or lunch.

Reheating

The best way to recapture that just-fried glory is in the oven or a hot skillet. Arrange Kolokithokeftedes (Greek Zucchini Fritters) on a baking sheet and heat at 375°F (190°C) for about 10 minutes, or warm them in a nonstick pan with a drop of olive oil. The microwave works in a pinch, but you’ll lose a bit of the crunch.

FAQs

Can I make Kolokithokeftedes (Greek Zucchini Fritters) gluten-free?

Yes, absolutely! Substitute the wholemeal flour with a gluten-free blend or chickpea flour. They’ll turn out just as delicious, with a slight nutty twist.

Why do my fritters sometimes turn out soggy?

Usually, soggy fritters are a result of not removing enough water from the grated zucchini. Be thorough with your squeezing; the drier your zucchini, the crispier your Kolokithokeftedes (Greek Zucchini Fritters) will be.

Can I use regular onions instead of green onions or shallots?

Of course! While green onions add a mellow brightness, finely chopped regular onions can work in a pinch. Just make sure to chop them small so they blend in nicely.

Is it possible to bake instead of fry them?

Baking is a great lighter option. Spoon fritter batter onto a lined baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through. While you won’t get the same deep gold as frying, they’ll still be delicious.

What’s the best dip to serve with Kolokithokeftedes (Greek Zucchini Fritters)?

Classic Greek tzatziki (yogurt, cucumber, garlic, dill, and lemon) is unbeatable. But even a simple bowl of plain Greek yogurt with a sprinkle of salt and fresh herbs is fantastic alongside the fritters.

Final Thoughts

Kolokithokeftedes (Greek Zucchini Fritters) are the kind of recipe you make once and find yourself craving again and again—summery, herby, and absolutely packed with feel-good flavors. Give them a try soon, share a plate with friends and family, and bring a taste of the sunny Mediterranean right into your own kitchen!

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