Κολοκυθοκεφτέδες
Κολοκυθοκεφτέδες (ko-lo-kee-tho-kef-TEH-des)
Zucchini Fritters
Crispy golden fritters of grated zucchini, crumbled feta, and fresh herbs, pan-fried until crunchy outside and tender within. A Cretan summer favorite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate with paper
Garnishes: tzatziki, lemon wedge, mint
Accompaniments: Greek salad
Instructions
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1
Grate zucchini coarsely, toss with salt, and let sit in a colander for 15 minutes. Squeeze out all excess moisture thoroughly.
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2
Combine drained zucchini with crumbled feta, spring onions, egg, flour, mint, dill, and pepper. Mix gently.
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3
Heat olive oil in a skillet over medium heat.
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4
Drop heaped tablespoons of mixture into the hot oil, flattening slightly. Fry 3 minutes per side until golden and crispy.
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5
Drain on paper towels.
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6
Serve warm with a dollop of tzatziki and lemon wedges.
Did You Know?
In Crete, kolokithokeftedes are made with a special variety of round zucchini that grows only on the island, giving them a uniquely sweet, intense flavor.
Chef's Notes
Equipment Tips
- box grater
- mixing bowl
- skillet
- paper towels
Garnishing
tzatziki, lemon wedge, mint
Accompaniments
Greek salad
The Story Behind Κολοκυθοκεφτέδες
Kolokithokeftedes are a beloved dish from the Cretan culinary tradition, which is considered one of the healthiest in the world. Crete's abundance of fresh zucchini, herbs, and olive oil makes these fritters a natural expression of the island's garden-to-table philosophy. They became popular across Greece as interest in Cretan cuisine and the Mediterranean diet grew.
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