Kolokithokeftedes (Greek Zucchini Fritters)

Overhead of a plate of kolokithokeftedes with a smaller bowl of tzaziki sauce.

4.89 from 9 votes

Kolokithokeftedes (Greek Zucchini Fritters)

Kolokithokeftedes, also referred to as Greek zucchini fritters or zucchini balls, are a delicious appetizer, snack, side or addition to a Greek mezze platter. Made with fresh ingredients like zucchini, mint, scallions and feta cheese, it’s impossible to just eat one – especially when dipped into creamy tzatziki!

Prep Time30

Cook Time10

Total Time40

Course: Appetizer

Cuisine: Mediterranean

Servings: fritters

Calories: 56kcal

Author: Lauren Harris

Ingredients

5 cups zucchini (grated, slightly or less is okay)
1 tablespoon kosher salt
1 1/2 cups all purpose flour (may need more or less)
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
6 ounces feta cheese (crumbled)
1/4 cup scallions (sliced thin)
1/4 cup fresh mint (minced)
1/4 teaspoon pepper

Instructions

Cut the ends off of the zucchini and grate using the larger holes of a box grater. Place in a colander in the sink or over a bowl and add the 1 tablespoon of salt. Mix well and allow to sit for about 20 minutes.
5 cups zucchini, 1 tablespoon kosher salt
Once the zucchini has sat for at least 20 minutes, press and squeeze it with your hands to remove as much of the moisture as possible. The zucchini will still be wet, but should not be dripping when you squeeze or press it.
If using a deep fryer, preheat it to 350°F. Wait to heat the oil if using a skillet.
Combine the flour, baking powder and salt in a small bowl. Set aside.
1 1/2 cups all purpose flour, 2 1/4 teaspoons baking powder, 1/4 teaspoon salt
In a large bowl, whisk together the eggs, feta cheese, scallions, mint and pepper. Stir in the zucchini.
2 eggs, 6 ounces feta cheese, 1/4 cup scallions, 1/4 cup fresh mint, 1/4 teaspoon pepper
Gradually mix in the flour mixture until a dough forms that is only slightly sticky.
If you are frying the fritters in a skillet, add oil until it reaches about 1/2-inch up the sides of the pan. Turn the heat onto medium. Once it is hot and glistening, but not smoking, it is ready.
Drop the dough, about a tablespoon at a time, into the hot oil. Be mindful not to crowd the pan or deep fryer. You will need to work in batches.
Fry in a deep fryer for about 2-3 minutes, flipping if needed. Fry in a skillet for about 2 minutes per side or until golden brown.
Using a slotted spoon, if necessary, transfer to a paper-towel lined plate and repeat with the remaining dough.
Serve as is or with a side of tzatziki dipping sauce.

Notes

Tips and Techniques

Be sure to squeeze out as much excess liquid from the zucchini as possible. It will still be wet, but should no longer drip when you squeeze it.
Do not add the fritters to the oil until it is fully heated. Adding them too soon may result in soggy fritters.
Store leftovers tightly covered in the refrigerator. Consume within 5-7 days.

** Nutritional information is an estimate and may vary. It does take into account the full 1 tablespoon of salt used for the zucchini, most of which will not be consumed.

Nutrition