Kolokithokeftedes (Greek Zucchini Fritters with Feta)

There are so many zucchini pancake recipes out there, but I’m totally obsessed with Greek zucchini pancakes with feta, called “Kolokithokeftedes”. They’re a perfect pairing of fresh summer zucchini, feta cheese, and tons of fresh herbs, like dill and mint. Simply put, they taste like summer in Greece. If you doubt me, then realize them and you will get it.

What are Kolokithokeftedes?

‘Kolokithi’ means zuchinis (actually more for actual pumpkins); while “Keftedes” means meatballs. So the literal combination of the two, “kolokithokeftedes”, is translated to Aubergine Meatballs, or freely Zucchini Fritters. What really sets these zucchini fritters apart is the incorporation of tangy feta and fresh herbs.

For those of you who are familiar with them, you will find that these Greek pancakes taste similar to Kolokithopita, which is the Greek courgette pie (incidentally, it is out of this world delicious!). The difference is that the pie is made with phyllo dough and is baked, while the pancakes are fried like European potato pancakes.

The other thing I love about these fried zucchini is that they are usually served with tzatziki (which I could eat every day).

Those of you who have been there will agree that these Greek zucchini pancakes are famous throughout Greece. They originated on the island of Crete, but nowadays you can find them in every restaurant or tavern on the Greek islands. I also heard that Greeks can judge the quality of a chef based on his Kolokithokeftedes. The important thing is that they are crunchy on the outside and soft and creamy on the inside. Below I will show you how to achieve this.

How to make Greek zucchini fritters

If you are like me and love ALL summer veggies, then you will definitely love this recipe. I live on Long Island, New York, and we truly have an abundance of zucchini. I personally love them in any form, including zucchini zoodles – you can check out some of my favorite zoodles recipes: Cacio e Pepe, Pesto Zoodles, Garlic and Lemon).

But if you’re wondering how to make crispy Kolokithokeftedes, here are some tips:

• Chop the courgettes and place them in a bowl. Sprinkle with salt and let rest for 1/2 hour;
• Using a colander, squeeze excess moisture from the zucchini and return to the bowl; (Tip: this is very important if you want crispy pancakes, the less moisture in the zucchini, the better);
• Chop the onions and add them to the bowl;
• Chop the herbs (dill, mint and chives) and add them to the bowl;
• Add the feta to the bowl and mix everything;
• Beat the eggs and add them to the courgette mixture;
• Add the flour and mix everything;
• Heat a heavy pan (I prefer cast iron, as it distributes the heat evenly) and add a little cooking olive oil (Tip: this is one of the most important steps if you want to get crispy pancakes, both pan that the oil needs to be super sexy);
• Once the oil is hot, using a spoon add a tablespoon of the mixture to the pan (tip: don’t overcrowd the pan, as introducing too much mixture will cool the oil);
• Cook for a few minutes on the first side, until golden brown, then turn and cook on the opposite side;
• Continue with the remaining courgette mixture until all the pancakes are cooked.

What to serve with courgette fritters

Kolokithokeftedes are traditionally eaten as an appetizer with a side of tzatziki or plain Greek yogurt. But I also like them as a side dish. They can pair perfectly with any of these dishes:

More Greek recipes to try

• 4 Zuchinis Medium, shredded
• 1/2 Medium Red Onion chopped
• 3 table spoon Dill Fresh, chopped
• 2 table spoon mint Fresh, chopped
• 2 table spoon Chives or shallots Fresh, chopped
• 1 cup Feta cheese crumbled
• 1.5 cup Flour Self Rising is best, but it will also work for all purposes
• 2 Egg beaten up
• 4 table spoon Cooking oil for frying or more depending on the size of the pan

• Chop the courgettes and place them in a bowl. Sprinkle with salt and let rest for 1/2 hour;

• Using a colander, squeeze excess moisture from the zucchini and return to the bowl; (Tip: this is very important if you want crispy pancakes, the less moisture in the zucchini, the better);

• Chop the onions and add them to the bowl;

• Chop the herbs (dill, mint and chives) and add them to the bowl;

• Add the feta to the bowl and mix everything;

• Beat the eggs and add them to the courgette mixture;

• Add the flour and mix everything;

• Heat a heavy pan (I prefer cast iron, as it distributes the heat evenly) and add a little cooking olive oil (Tip: this is one of the most important steps if you want to get crispy pancakes, both pan that the oil needs to be super sexy);

• Once the oil is hot, using a spoon add a tablespoon of the mixture to the pan (Tip: don’t overcrowd the pan, as introducing too much mixture will cool the oil);

• Cook for about 2-3 minutes on the first side, until golden brown, then turn and cook on the opposite side;

• Continue with the remaining courgette mixture until all the pancakes are cooked.

• Serve with tzatziki or Greek yogurt. Enjoy.

Calories: 305kcal | Carbohydrates: 29G | Protein: 10G | Fat: 16G | Saturated fats: 5G | Cholesterol: 76mg | Sodium: 311mg | Potassium: 410mg | Fiber: 2G | Sugar: 4G | Vitamin A: 485UI | C vitamin: 23.8mg | Soccer: 157mg | Iron: 2.4mg

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