Kolokithokeftedes

Kolokithokeftedes (Greek Zucchini Fritters)

Crisp, herby Greek zucchini fritters studded with salty feta, traditionally fried in olive oil and served warm as a meze with tzatziki.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •700 g (1½ lb) zucchini (courgettes), about 4 medium
• •10 g (1 tsp) fine salt, for drawing out moisture
• •100 g (3½ oz) feta cheese, Greek feta, crumbled
• •4 whole spring onions (scallions), thinly sliced, white and green
• •15 g (¼ cup packed) fresh mint leaves, or dill, or a mix; chopped
• •1 whole large egg, lightly beaten
• •60 g (½ cup) all-purpose flour, or 45 g breadcrumbs for a coarser fritter
• •30 g (¼ cup) dry breadcrumbs, optional, for extra crispness
• •black pepper, ½, freshly ground
• •120 ml (½ cup) olive oil, for shallow frying; use a mild Greek olive oil
• •1 pinch salt, to taste - feta is already salty, so taste first

Steps

1. 1 Coarsely grate the zucchini into a bowl. Sprinkle with the 10 g (1 tsp) salt, toss to combine, and leave for 15–20 minutes to draw out moisture.
2. 2 Transfer the grated zucchini to a clean kitchen towel or a fine sieve and squeeze firmly until very dry - you should get a good amount of liquid out. This is the key to crisp fritters.
3. 3 Return the dry zucchini to a bowl. Add the crumbled feta, sliced spring onion, chopped mint (or dill), beaten egg, flour, breadcrumbs (if using), and black pepper. Mix until it just holds together. Taste and add a pinch of salt only if needed.
4. 4 Let the mixture rest 5 minutes so the flour hydrates. If it seems wet, add another tablespoon of flour or breadcrumbs.
5. 5 Shape into 12–16 small patties or balls, about 4 cm (1½ in) across, pressing firmly so they hold together.
6. 6 Heat the olive oil in a large frying pan over medium heat until it shimmers - a small piece of mixture should sizzle immediately when dropped in. Do not let the oil smoke.
7. 7 Fry the fritters in batches, 3–4 minutes per side, turning once, until deep golden brown and crisp outside. Adjust heat so they color without burning.
8. 8 Drain on a wire rack or paper towels. Serve warm with tzatziki or a squeeze of lemon. Leftovers keep 2 days refrigerated; re-crisp in a 180°C (350°F) oven for 8 minutes.