Kolokithokeftedes Greek Zucchini Feta

Kolokithokeftedes or Greek zucchini fritters are my answer to those days when you want dinner to be fast fresh and loaded with flavor but still feel a little special. These fritters are golden and crisp on the outside and inside they are creamy with feta and flecked with herby dill. Every time I make them I remember family summers when we would pull extra zucchini from the garden and dream up new ways to use it.

This recipe saved me many times when surprise guests showed up or when I needed to sneak vegetables into dinner on a busy night. My kids actually cheer when these are on the menu.

Ingredients

• Grated zucchini: brings a fresh summery base to the fritters choose zucchini that feels heavy for its size and has unblemished skin
• Green onions or shallots: add brightness and mild flavor use crisp stalks without wilted tops
• Eggs: bind everything together and give structure to hold the fritters tender but not crumbly
• Fresh garlic: adds a burst of aromatic flavor smash the clove before mincing for best results
• Feta cheese: especially authentic Greek feta brings signature salty richness look for blocks packed in brine
• Chopped dill: gives the essential Greek taste and fresh herby punch pick bright feathery fronds
• Wholemeal or wholewheat flour: soaks up moisture and makes fritters hearty use fresh flour for best nutty flavor
• Baking powder: ensures a light tender bite be sure yours is active by testing in warm water
• Salt and black pepper: round out flavors use fine sea salt and freshly ground pepper
• Olive oil: helps crisp up fritters in the pan choose good quality extra virgin for both flavor and golden color

Step-by-Step Instructions

Prep the Zucchini:

Grate the zucchini on the coarse side of a box grater into a large colander. Sprinkle generously with salt and toss gently. Set the colander in the sink and let the zucchini release its liquid for at least thirty minutes or up to one hour. This helps prevent soggy fritters.

Eliminate Moisture:

With your hands squeeze the zucchini over the sink to get out as much liquid as possible. For extra dryness you can wrap the grated zucchini in a clean tea towel and wring it tightly. The drier your zucchini the better your fritters will hold together and crisp.

Mix the Batter:

In a large mixing bowl whisk the eggs lightly. Add the well-drained zucchini green onions garlic dill and crumbled feta. Season with a little salt and pepper. Toss gently to distribute ingredients without breaking up the feta entirely.

Incorporate Dry Ingredients:

Sprinkle the flour and baking powder all around the top of the zucchini mixture. Using a fork or spoon gently fold the flour in until just barely combined. Do not overmix or the fritters may become dense instead of light.

Shape and Cook:

Heat a generous layer of olive oil in a large frying pan over medium heat until shimmering. Scoop up a rounded tablespoon of batter and place in the hot oil pressing gently with the back of the spoon to flatten into a small patty. Repeat with more batter but avoid crowding the pan.

Fry Until Crispy:

Let the fritters cook for three to four minutes on the first side until the undersides are deeply golden and the edges begin to set. Flip carefully and cook for another three to four minutes until both sides are crisp and cooked through. Transfer cooked fritters to a plate lined with paper towels to soak up any excess oil. Continue cooking fritters in batches.

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I love the fresh dill in these fritters most. Every time I chop it the kitchen fills with the scent of my grandmother’s garden and memories of her bustling around making batches of Kolokithokeftedes for everyone who popped by. Passing around a plate brings those same feelings home.

Storage Tips

Let fritters cool completely before storing. Arrange in a single layer in an airtight container with wax paper between layers. They will keep well in the fridge for up to three days. To reheat use a skillet over medium heat to restore crispiness or warm in a toaster oven. Freezing works too just reheat directly from frozen for best results.

Ingredient Substitutions

If you do not have feta use another crumbly cheese like ricotta salata or even a little grated parmesan for savory flavor. Fresh chives or parsley can stand in for dill though dill keeps the dish authentically Greek. If flour is unavailable try chickpea flour for a gluten free alternative that holds the fritters together well.

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Serving Suggestions

Serve Kolokithokeftedes warm with a dollop of Greek yogurt or tzatziki on the side. They also work well tucked into pita bread with tomato cucumber and lettuce for a quick sandwich. Pair with other Greek classics like tomato salad or simply as a snack with chilled white wine on a sunny day.

Cultural Context

Kolokithokeftedes hail from island tavernas all over Greece especially popular during late summer zucchini harvests. Traditionally cooked in big skillets and passed around at long family lunches they show off how humble ingredients transform into something festive. Every home cook has their own twist but feta and dill remain the stars.

Recipe FAQs

→ How do you keep zucchini fritters crispy?

Thoroughly drain and squeeze the grated zucchini to remove excess moisture before mixing. Fry in hot oil until golden and avoid overcrowding the pan.

→ What can you serve with Kolokithokeftedes?

Pair with a fresh salad, tzatziki or yogurt dip, or serve alongside other meze dishes for a complete Greek meal.

→ Can you make these fritters ahead of time?

Yes, prepare and fry the fritters in advance, then reheat in a hot oven to restore crispiness before serving.

→ Can this dish be made gluten-free?

Replace the wholemeal flour with a gluten-free alternative, such as chickpea or rice flour, for similar results.

→ Which cheese works best besides feta?

Feta is classic, but ricotta salata or a mild goat cheese can be used for a different flavor profile.