These tasty fritters with the tongue-tying name are the most popular of Greece’s keftedes (fritters), which can be made with everything from eggplant to octopus. The key here is to make sure the salted zucchini is as dry as possible before adding the other ingredients. These are terrific as finger foods, or as a meal with a Greek salad.
Kolokithokeftedes (Greek Zucchini Fritters)
Ingredients
- 2 packed cups grated zucchini
- 1 teaspoon kosher or sea salt
- 4 scallions, finely minced
- 2 packed tablespoons fresh dill, minced
- 2 packed tablespoons fresh mint, minced
- 1 cup crumbled Greek feta cheese
- 2 eggs, beaten
- 1 cup flour, plus more if needed
- 4 tablespoons extra virgin Greek olive oil
- To serve: tzatziki (homemade or store-bought)
Instructions
Toss zucchini with salt in a large bowl and let sit for an hour. Drain any liquid, then squeeze additional liquid from the zucchini with your hands over the sink. To ensure the zucchini is as dry as possible, place in a clean dishtowel and wring out tightly. Add zucchini back to the mixing bowl, which has been wiped clean.
Add scallions, dill, mint, feta and eggs to the bowl and mix well with a fork. Stir in the flour and try pressing the mixture together; only add additional flour if necessary to hold its shape.
Heat oil in a large skillet (preferably nonstick) over medium-high heat. Form small thin patties—no more than ½-inch thick—and add to the oil in a single layer. Fry for 2-3 minutes each side, until golden brown. Remove to paper towels to drain and repeat until all are cooked. Serve hot with tzatziki on the side. Serves 4.
This article originally appeared in the May 2024 of Wine Enthusiast magazine. Click here to subscribe today!
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Published: April 22, 2024
