Greek Zucchini Fritters
Greek Zucchini Fritters (Kolokithokeftedes) are crispy, golden fritters made with fresh zucchini, feta cheese, and a blend of aromatic Mediterranean herbs. These fritters are the perfect balance of crispy on the outside and tender on the inside, making them a versatile dish for any occasion. Whether served as a snack, appetizer, or side dish, they bring the authentic flavors of Greece to your table.
Equipment
- Grater (1 unit) – To grate zucchini.
- Large Mixing Bowl (1 unit) – For combining ingredients.
- Nonstick Skillet or Frying Pan (1 unit) – For frying the fritters.
- Tongs or Slotted Spoon (1 unit) – For flipping and removing fritters from the pan.
- Paper Towels (1–2 sheets) – To drain excess oil from fritters.
- Cheesecloth or Kitchen Towel (1 unit) – To drain moisture from grated zucchini.
Ingredients
- Zucchini – 2 medium about 2 cups grated
- Onion – 1 small finely chopped
- Garlic – 2 cloves minced
- Fresh Dill – 2 tablespoons chopped
- Fresh Mint – 2 tablespoons chopped
- Fresh Parsley – 2 tablespoons chopped
- Feta Cheese – ½ cup crumbled
- Eggs – 2 large
- All-Purpose Flour – ½ cup or chickpea flour for gluten-free
- Baking Powder – 1 teaspoon
- Olive Oil – 3–4 tablespoons for frying
- Salt – ½ teaspoon or to taste
- Black Pepper – ¼ teaspoon or to taste
- Lemon Zest optional – 1 teaspoon
Instructions
- Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it rest for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini with a cheesecloth or kitchen towel to remove as much liquid as possible.
- Mix the Ingredients: In a large mixing bowl, combine the grated zucchini, chopped onion, minced garlic, fresh herbs (dill, mint, parsley), and crumbled feta.Add the eggs, flour, baking powder, salt, and pepper. Stir until everything is evenly mixed. The batter should be thick and hold together.
- Heat the Oil: Heat olive oil in a large frying pan or skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the pan, pressing them gently to form patties.
- Fry the Fritters: Fry the fritters for 3–4 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, and cook in batches if necessary.
- Drain and Serve: Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve warm with tzatziki sauce, a wedge of lemon, or your favorite dip.
Notes
- Moisture Control: Be sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters.
- Oil Temperature: If the oil is too hot, the fritters may burn before cooking through. Maintain a medium heat to ensure they cook evenly.
- Make-Ahead: You can make the batter in advance and store it in the fridge for up to 2 hours before frying.
- Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for the best results.
- Substitutions: Feel free to add other vegetables like grated carrots or spinach, or swap the feta for ricotta or goat cheese for a different flavor.