greek zucchini fritters

Looking for a traditional Greek kolokithokeftedes (zucchini/ courgette balls) recipe? Find out how to make this Cretan feta and courgette dish from scratch!

Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls) Recipe

kg zucchinis, grated (35 ounces)

red onion, grated

spring onions, finely chopped

tbsps fresh mint, finely chopped

eggs

feta cheese, grated

salt and pepper

breadcrumbs

tbsps extra virgin olive oil

tbsps parsley, finely chopped

Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.

Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.
In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.

Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn&#8217;t stick on it.

Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.

A healthier alternative is to bake the balls. In that case preheat the oven at 180C, oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.

Serve hot or hot with some fresh cold yogurt aside.

These mind-blowing vegan zucchini fritters pair a delightfully light, crispy exterior with a tender creamy interior and a parade of sensational flavors thanks to fresh herbs, a medley of warm, zingy spices, and tangy vegan feta. A perfect app, snack, or side dish!

Vegan Zucchini Fritters

½ pounds (680 grams) zucchini, (peel kept on)

flaxseed meal

(12 grams) fresh dill, (tough stems removed and finely chopped (See Note 1))

(4 grams) fresh mint leaves (finely chopped)

scallions, (thinly sliced (bruised tops trimmed))

cumin

nutmeg

Kosher salt

black pepper

(43 grams) all purpose-flour ((See Note 2))

+ 2 tablespoons (90 grams) panko bread crumbs

(75 grams) vegan feta, (crumbled (See Note 3))

olive oil, (more as needed to cook the second batch)

Flaky sea salt

Vegan Tzatziki ((optional))

Grate the zucchini. Use the wide holes on a box grater to grate the zucchini. Leave the top nub of the zucchini on so you can use it as a handle while you grate. For a faster option, use a food processor if you have a reversible shredding disc.

Add grated zucchini to a colander. Sprinkle with 1 heaping teaspoon kosher salt; toss to combine. Drain for at least 10 minutes, or for a few hours.

Make the flax eggs. In a small bowl, mix together the flaxseed meal and 4 tablespoons of warm water. Whisk well, then set aside for 10 minutes to gel up.

In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of pepper, flour, panko, and feta. Stir to combine.

Squeeze out the water from zucchini. Add the zucchini to a nut milk bag, mesh produce bag, or thin dish towel. Over a bowl, use your hands to squeeze out as much water out as you can (almost like you&#39;re using an icing bag). Move the zucchini around a bit and reshape into a ball. Squeeze the zucchini in sections to release more water. If needed, use both hands to squeeze. Repeat a few times, moving the zucchini around so all of it gets evenly squeezed. (See Note 4)

Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate with your hands. Finally, break up the squeezed  zucchini and add it to the filing. Use your hands to incorporate the zucchini until just combined and you can squeeze the batter between your fingers to roll into balls. Don’t mix too much, as this causes zucchini to release more water.

Shape the fritters. Line a large plate with parchment paper. Scoop 2 tablespoon (25 to 30g) portions of the batter (we find it easier to just weigh it using a scale). Using your hands, compact the dough tightly before pressing with your palms to form a patty (this ensures they stick together). Slightly flatten the patty (it should resemble a double stuffed Oreo in size), a scant ½ inch thick (1 cm thick). Place the patties on lined plate. For smooth edges, cup each patty with your hands, gently rotating in a circular fashion to seal edges and round the shape.

Preheat the pan. Line a large plate with paper towels. Heat 3 TBSP olive oil in a large nonstick frying pan over medium-high heat for a few minutes to heat up. To test, add a drop of water; if it sizzles immediately, it’s ready.

Cook the fritters. Carefully add the patties to the pan, as many as you can fit without overcrowding (12 fritters will fit a 12-inch frying pan). Fry for 3 to 4 minutes, lightly pressing down on each patty with your spatula halfway through. Once the bottom is golden brown, flip and reduce the heat to medium. Cook for another 2 to 3 minutes, or until the bottom is also golden brown (slight charring in spots is okay). Some fritters will be done a bit sooner than others.

Transfer  fritters to towel-lined surface to absorb excess oil. Sprinkle with a pinch of flaky sea salt. Repeat with the remaining zucchini mixture, adding 2 to 3 more tablespoons of oil to the pan (with a 12-inch pan, you should be able to fry the fritters in 2 batches).

Serve warm as is, or with vegan tzatziki for dipping. (See Note 5)

These are always a huge hit with my family. Squeezing the zucchini is really quite the workout, but it's worth it for these crispy fritters. And the tzatziki is to die for!

OMG! What a delicious appetizer to serve - light and crispy. I made this for a dinner party with family friends. It was a smash hit. The fritters with the tzatziki is a perfect combo. I am not 100% vegan but trying to eat as much as plant based meals these days. Thanks for this recipe..

I loved these fritters! The flavours are wonderful. And it's a great use for the over-abundance of zucchini from the garden.

These fritters are delicious and addictive!  They do take a little time to make but so what?  Not everything in life has to be fast LOL.

I ate five for my supper with the tzatziki and a chickpea greek salad.  I live alone so I froze the rest in meal size packets and will try reheating them in the air fryer.  Thanks for another perfect recipe!

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