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GreekAuthentic Cuisine

Kolokithokeftedes

Serves 4 to 6 Appetizer vegetarian, Appetizers

Kolokithokeftedes

Kolokithokeftedes, a beloved dish from Crete and the Greek islands, captures the essence of summer with its abundant use of zucchini and fresh herbs. Traditionally enjoyed as a meze or light meal, these zucchini fritters are a staple at family gatherings and casual lunches, where the pace is set by the sun rather than the clock. This home version reflects the informal yet precise touch of a Greek cook, where olive oil flows freely, and lemon is always at the ready.

Each bite of Kolokithokeftedes should be a harmonious blend of the mild sweetness of zucchini and the sharp tang of feta, balanced by the aromatic freshness of dill. The exterior offers a golden, crisp shell, while the inside remains soft and flavorful. Lightly seasoned with sea salt and black pepper, these fritters are a delightful testament to simple ingredients treated with respect and care.

Ingredients

  • 600 gzucchini — grated and squeezed
  • 150 gfeta — crumbled
  • 2eggs
  • 80 gflour
  • 2 tbspfresh dill
  • for fryingolive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by grating 600 g of zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure your Kolokithokeftedes are not soggy and hold their shape when frying.
  2. Crumble 150 g of feta cheese into a large mixing bowl. Add the drained zucchini, 2 eggs, 80 g of flour, and 2 tablespoons of finely chopped fresh dill. Season with fine sea salt and black pepper to taste. Mix everything together until well combined, ensuring the mixture is cohesive but not too wet.
  3. In a large frying pan, pour enough olive oil to cover the bottom generously, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Using your hands or a spoon, form the zucchini mixture into small patties, about the size of a golf ball, and flatten them slightly. Carefully place a few patties into the hot oil, ensuring not to overcrowd the pan, which would lower the oil temperature.
  5. Fry the Kolokithokeftedes for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside. The edges should be crisp, and the center should remain moist but cooked through.
  6. Once fried, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil. Immediately sprinkle a little fine sea salt over them while they are still hot to enhance the flavor.
  7. Serve the Kolokithokeftedes immediately with lemon wedges on the side. The fresh lemon juice will brighten the flavors and complement the richness of the feta and zucchini.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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