These yummy fried zucchini fritters are called, Kolokythokeftedes (Κολοκυθοκεφτεδες) and are made with fresh zucchini, amazing herbs, and are fried lightly until golden brown. The smell in the kitchen as the zucchini is draining fills the kitchen with the scent of pumpkin…yes, pumpkin. Hey, it’s in the same vegetable family. It’s really a wonderful aroma that gets you in the mood to make this dish.
After mixing the ingredients together, you’ll realize that it may be helpful to reserve some flour to sprinkle on the fritters right before frying. They tend to be really moist and delicate until they have been in the pan for a bit. Not a necessity but definitely worth noting.
Once the fried zucchini fritters develop their golden brown color, they become much stronger and easier to handle. Once removed and the oil patted away, squeeze some fresh lemon on top for a splash of zest. These little fried zucchini balls are simply delicious served alongside tzatziki. Serve them as a pre-dinner snack (meze with Ouzo) or alongside a Greek salad. καλή όρεξη (kali orexi – enjoy your meal!)
- 2 cups grated zucchini, 3-5 depending on size drained in colander for minimum of 3hrs, overnight is best.*
- 1/3 cup feta
- 3/4 cup flour
- 1/4 teaspoon fresh dill
- 1/4 teaspoon fresh parsley
- 1/4 teaspoon fresh oregano
- 1/4 cup olive oil, enough for frying
- Sea salt and pepper to taste
- Combine all ingredients (except oil and flour) in a large bowl and mix well.
- In large pan add olive oil and put on medium heat.
- When ready, take some zucchini mixture and roll into ball (about the size of a golf ball).
- Roll in flour and coat well, shake off excess.
- Gently place in hot oil (don't burn yourself! The oil will jump up if done too fast).
- Cook each side until they have a nice golden color, turning when necessary.
- Remove from oil and set on paper towel and pat dry to remove excess oil.
- Serve the fried zucchini fritters with tzatziki!
*sprinkle with a little sea salt while it drains, and before adding to bowl in step 1, make sure to squeeze out any excess water.
**Some people add a diced onion, if you would like to do that, add it in step 1.
They tend to be really moist and delicate until they have been in the pan for a bit. Once they develop their golden brown color, they become much stronger and easier to handle.
Once removed and the oil patted away, squeeze some fresh lemon on top for a splash of zest.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g