Kolokithokeftedes (Greek Zucchini Fritters)

By this time every summer, most gardens and farmers markets are overflowing with zucchini. If you have a ton of zucchini coming out of your ears like we do, and are looking for a new savory zucchini recipe to try, Kolokithokeftedes (Greek Zucchini Fritters) should be at the top of your list. They are delicious!

Kolokithokeftedes (Greek Zucchini Fritters) are easy to prepare and require only a few ingredients. In just a short time, you can prepare a fresh, crispy, flavor packed, delicious dish. It’s versatile and works as a side dish, appetizer or even a main dish when you want something light on a hot summer evening.

What sets these tasty treats apart from other zucchini side dish recipes is the combination of fresh spearmint and dill flavors. When you take a bite, they burst in your mouth. Even my kids eyes light up when they taste a fritter! The sharpness of the cheese, and crispy texture also makes this one a winner in my book.

Ingredients:

4 medium zucchini – grated

1 large egg

2 spring onion – finely chopped

2-3 tbsp. fresh spearmint, chopped

2-3 tbsp. fresh dill, chopped

1/2 cup almond flour

1/2 tsp. baking powder

1/2 tsp. garlic powder

1/4 cup shredded fontina or feta (or sharp cheese of your choice)

1 tsp. salt

1/2 tsp. pepper

1/4 cup olive oil (for frying)

Instructions on how to make Kolokithokeftedes (Greek Zucchini Fritters):

1. In a medium bowl, grate the zucchini using a box grater. Lightly sprinkly salt over zucchini and let sit for 10 minutes.
2. Place the grated zucchini in a kitchen towel and gently squeeze out the excess water. Put the zucchini back in the bowl and add all of the ingredients listed above, except for the olive oil. Gently mix to incorporate your ingredients.
3. Note: If you have a nut allergy, you may use regular all purpose flour instead of the almond flour.
4. Heat the olive oil in a medium sized cast iron skillet over medium high heat.
5. Roll about a tablespoon of mixture into a ball and flatten into a disc shape. Place in the oil. Continue to shape your zucchini and cook until the pan is full. You may need to cook in two batches, depending on the size of your pan. Don’t crowd! It’ll be harder to turn and cook evenly.
6. After two minutes or so, flip the zucchini. They should be golden brown in color and easy to flip.
7. Prepare a plate with a couple of layers of paper towels to absorb the excess oil. As they finish cooking, place the kolokithokeftedes on the towel.
8. This dish is best served hot and right from the pan! If you aren’t serving them immediately, place in an oven proof dish and cover loosely with foil and keep warm in your oven on a low setting.
9. Serve with an Easy Traditional Greek Salad and some tzatziki sauce or plain greek yogurt.

Enjoy!

5 from 2 votes

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Kolokithokeftedes (Greek Zucchini Fritters)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

One of my favorite summer side dishes, Kolokithokeftedes (Greek Zucchini Fitters) combine fresh zucchini, spearmint, dill, and onion to create a burst of flavor with each bite you take. Paleo and gluten free!

Course: Side Dish

Cuisine: Greek, Mediterranean

Servings: 10 servings

Ingredients

• 4 medium zucchini - grated
• 2 spring onion - finely chopped
• 2-3 tbsp. fresh spearmint chopped
• 2-3 tbsp. fresh dill chopped
• 1 large egg
• 1/2 tsp. baking powder
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup shredded fontina or feta or sharp cheese of your choice
• 1/2 cup almond flour
• 1/4 cup olive oil for frying

Instructions

1. In a medium bowl, grate the zucchini using a box grater. Lightly sprinkly salt over zucchini and let sit for 10 minutes.
2. Place the grated zucchini in a kitchen towel and gently squeeze out the excess water. Put the zucchini back in the bowl and add all of the ingredients listed above, except for the olive oil. Gently mix to incorporate your ingredients.
3. Note: If you have a nut allergy, you may use regular all purpose flour instead of the almond flour.
4. Heat the olive oil in a medium sized cast iron skillet over medium high heat.
5. Roll about a tablespoon of mixture into a ball and flatten into a disc shape. Place in the oil. Continue to shape your zucchini and cook until the pan is full. You may need to cook in two batches, depending on the size of your pan. Don't crowd! It'll be harder to turn and cook evenly.
6. After two minutes or so, flip the zucchini. They should be golden brown in color and easy to flip.
7. Prepare a plate with a couple of layers of paper towels to absorb the excess oil. As they finish cooking, place the kolokithokeftedes on the towel.
8. This dish is best served hot and right from the pan! If you aren't serving them immediately, place in an oven proof dish and cover loosely with foil and keep warm in your oven on a low setting.
9. Serve with an Easy Traditional Greek Salad and some tzatziki sauce or plain greek yogurt.

Recipe Notes

This dish is best served hot and right from the pan! If you aren't serving them immediately, place in an oven proof dish and cover loosely with foil and keep warm in your oven on a low setting. Serve with an Easy Traditional Greek Salad and some tzatziki sauce or plain greek yogurt.