Kolokithokeftedes – Greek Zucchini Fritters with Feta Recipe
Kolokithokeftedes are fritters made with zucchini, feta and herbs, crispy on the outside and soft inside, often served in Greek tavernas as small sharing meze. They taste like a mix between zucchini pancakes and cheese patties, but with a strong herbal aroma. Perfect for a summer dinner or as a finger-food party snack.
These kolokithokeftedes bring the atmosphere of a Greek taverna straight to your table: they are full of fresh herbs, have a pleasant salty touch from the feta and a crispy crust that contrasts with the soft, juicy interior. They are easy to share, work both hot and at room temperature, and are a great way to use up a surplus of zucchini in a more exciting way than classic pancakes.
Chef's tips
Make sure to squeeze the zucchini really thoroughly – this is the key to fritters that hold their shape and stay crisp instead of falling apart. Use good-quality, well-drained feta so the mixture doesn’t get too wet. Fry over medium heat: if the oil is too hot, the outside will brown too quickly while the inside stays raw; if it’s too cool, the fritters will absorb more fat. You can also chill the formed patties briefly in the fridge before frying to help them set.
How to serve
Serve on a large platter as part of a meze spread with tzatziki or garlic yogurt, olives, fresh tomatoes, cucumber and warm pita or crusty bread. They also pair well with a simple green salad with lemony dressing. For a light summer dinner, serve them with a tomato and cucumber salad and a glass of chilled white wine or lemonade.
Ingredients
- zucchini - 600 g
- feta cheese - 150 g
- egg - 2 pieces
- wheat flour - 5 tablespoons
- breadcrumbs - 3 tablespoons
- dill - 2 tablespoons
- mint - 1 tablespoon
- spring onion - 2 pieces
- garlic - 1 clove
- salt
- black pepper
- oil - 200 ml
Preparation
- Wash the zucchinis and grate them on the coarse side of a grater. Transfer to a sieve set over a bowl, sprinkle with 1 teaspoon of salt, mix and set aside for 15 minutes to release the juices.
- After this time, squeeze the zucchini very thoroughly to remove excess water – best with your hands or by wrapping it in a clean kitchen towel and squeezing firmly. The less water remains, the easier it will be to form the fritters.
- Finely chop the spring onion together with the green tops. Chop the dill and mint. Press the garlic through a garlic press.
- In a large bowl, combine the squeezed zucchini, feta crumbled with your fingers, chopped herbs, spring onion, garlic, eggs, breadcrumbs and 3 tablespoons of flour. Season with pepper.
- Mix the mixture with a spoon or your hand. It should be thick but still slightly sticky. If it is too runny and spreads out, add another 1–2 tablespoons of flour.
- Heat a layer of oil about 0.5 cm deep in a large frying pan over medium heat. Spread the remaining flour on a plate.
- Form small patties or thick fritters from the mixture, lightly coat them in flour and place directly into the hot oil.
- Fry the fritters for 3–4 minutes on each side, until golden and crispy. Do not flip them too early – they should brown on the bottom first, then they will turn easily.
- Transfer the fried fritters to a plate lined with paper towels to drain excess oil. Serve warm or at room temperature.
Storage
Usmażone kotleciki przechowuj w lodówce w zamkniętym pojemniku i podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić w jednej warstwie, a potem przełożyć do woreczka – po rozmrożeniu podgrzej w piekarniku.
