Zucchini Fritters (Kolokithokeftedes)
Crispy and golden zucchini fritters that bring a touch of Greek cuisine to your table, perfect as a snack, appetizer, or side dish.
Ingredients
Main Ingredients
- 2 medium zucchini, grated Use fresh zucchini, preferably in season.
- 1/2 teaspoon salt Used to draw moisture out of zucchini.
- 1/4 cup finely chopped scallions
- 1/4 cup fresh dill or mint, chopped Choose according to taste preference.
- 1/3 cup crumbled feta cheese
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour Can substitute with chickpea flour for gluten-free.
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- Olive oil, for frying Use as needed for frying.
- Optional: Greek yogurt or tzatziki, for serving
Instructions
Preparation
- Place the grated zucchini in a colander and sprinkle it with salt. Let it sit for 10 minutes to allow the moisture to drain.
- After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much moisture from the zucchini as you can.
Mixing Ingredients
- In a large bowl, mix the drained zucchini with scallions, dill or mint, feta cheese, egg, flour, baking powder, and black pepper until everything is well combined.
Cooking
- Heat olive oil in a skillet over medium heat.
- Take tablespoon-sized portions of the zucchini mixture and scoop them into the pan, flattening them slightly.
- Cook each fritter for 3 to 4 minutes per side until they are golden brown and crisp.
- Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
Serving
- Serve the fritters warm with a dollop of Greek yogurt or tzatziki if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet to regain their crispness. Squeeze out excess moisture from zucchini for crispy fritters.