Kolokithokeftedes: Greek Zucchini and Feta Fritters

Kolokithokeftedes are crisp fritters of grated zucchini, feta and fresh mint. The trick is to squeeze the zucchini very dry before mixing, so the fritters fry crunchy instead of soft.

Serves: 4 (about 16 fritters) | Prep: 20 min | Cook: 15 min

Ingredients

  • 500 g zucchini, coarsely grated
  • 1 tsp salt
  • 150 g feta, crumbled
  • 3 spring onions, finely sliced
  • 2 tbsp fresh mint, chopped
  • 1 tbsp fresh dill or parsley, chopped
  • 1 egg
  • 80 g plain flour, plus extra if needed
  • 1/2 tsp baking powder
  • Freshly ground black pepper
  • Oil for shallow frying

Method

  1. Mix the zucchini with the salt and leave for 10 minutes.
  2. Squeeze out as much liquid as you can in a clean tea towel.
  3. Mix the zucchini with the feta, spring onions, herbs, egg and pepper.
  4. Stir in the flour and baking powder until you have a thick batter. Add a spoonful more flour if it is loose.
  5. Heat about 1 cm of oil in a frying pan over medium-high heat.
  6. Fry spoonfuls of batter for 2 to 3 minutes per side until deep golden.
  7. Drain on kitchen paper and serve hot with tzatziki.

Tips

  • Go easy on the salt in the mixture: the feta is already salty.
  • Fry a test fritter first. If it falls apart, add a little more flour.

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