Kolokithokeftedes
Kolokithokeftedes (Κολοκυθοκεφτέδες) are crispy, flavorful zucchini fritters, popular in Crete and across Greece. They’re made with grated zucchini, herbs, and cheese, fried to perfection in olive oil. Here’s how to make them at home.
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
- 3 medium zucchinis (about 500 g), grated
- 150 g feta cheese, crumbled
- 1 egg, beaten
- 1 small onion, finely chopped (optional)
- 2-3 tbsp fresh mint or dill, finely chopped
- 1 cup breadcrumbs or flour (for binding)
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
- Prepare the Zucchini:
- Grate the zucchinis and sprinkle them with a little salt.
- Let them sit in a colander for about 10 minutes to release excess moisture.
- Squeeze them thoroughly with your hands or a kitchen towel.
- Make the Mixture:
- In a bowl, combine the grated zucchini, crumbled feta, beaten egg, herbs, onion (if using), and breadcrumbs or flour.
- Season with pepper (go easy on the salt, as feta is salty).
- Mix until the mixture holds together. If it’s too wet, add more breadcrumbs.
- Form the Fritters:
- Shape the mixture into small patties or balls, about the size of a golf ball.
- Lightly dust them with flour if you prefer extra crispiness.
- Fry the Fritters:
- Heat about 1 cm of olive oil in a frying pan over medium heat.
- Fry the fritters in batches, 2-3 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Serve hot with a side of tzatziki, a squeeze of lemon, or a simple yogurt dip.
Tips for Perfect Kolokithokeftedes:
- Thoroughly drain the zucchini to avoid soggy fritters.
- Fresh mint gives a traditional Cretan flavor, while dill offers a more classic Greek touch.
- Baking is an option if you prefer less oil: Bake at 200°C (390°F) for 20 minutes, flipping halfway.