Kolokithokeftedes (pronounced koh-loh-kee-thoh-kef-TEH-des) is a traditional Greek dish that consists of zucchini fritters. The word "kolokithi" translates to "zucchini" in Greek, while "keftedes" refers to "meatballs" or "croquettes." However, in this case, kolokithokeftedes are vegetarian and made primarily with grated zucchini, herbs, and various other ingredients. In general, Greeks use the term "keftedes" for any vegetable or meat mixture that results in a ball that you can fry.
This is one of the most popular appetizers, ideal if you are a vegetarian. To prepare kolokithokeftedes, grated zucchini is combined with ingredients such as zucchini, scallions, breadcrumbs, Greek feta cheese, dill, egg, lemon juice, flour, Greek olive oil, salt, and pepper. The ingredients are mixed together to form a batter or dough-like consistency. The mixture is then shaped into small patties or balls and fried until golden brown.
An important tip when you make kolokithokeftedes is to make sure when working with the zucchini, to get rid of their excess water. I usually mix the zucchini in a food processor, then place it in a colander, salt it to draw out the liquids, and allow it to sit for an hour. If the zucchini still feels wet after this process, squeeze it again either with your hands or with the help of a towel. The fritters have a crispy exterior and a soft, flavorful interior with the freshness of zucchini and herbs shining through.
This traditional Greek zucchini fritters recipe, which gives around 20 pieces, takes around two hours and a half to prepare and 30 minutes to cook.
Kolokithokeftedes – Ingredients
- 3 large zucchinis
- 4 scallions finely chopped.
- 1 cup plain breadcrumbs
- 1/2 cup grated feta.
- 1/2 cup snipped dill.
- 1 egg
- Salt and freshly ground black pepper, to taste.
- 1/2 cup flour
- Olive oil for frying
- Lemon juice
Kolokithokeftedes – How to make
- Start this kolokithokeftedes recipe by taking a large bowl and placing the shredded zucchini.
- Add the scallions, breadcrumbs, grated cheese, dill, egg, and salt to the zucchini and mix.
- Add some pepper over the zucchini mixture.
- Add enough flour to give it firmness. Adjust the flour accordingly after checking the consistency as you do not want a runny mixture.
- Shape the fritters, place them on a baking sheet, cover them with waxed paper, and chill them for an hour before frying.
- Heat enough olive oil to come halfway up the fritters.
- Fry them on both sides, a few at a time, so they will become crisp.
- Place them on a plate covered with absorbent paper.
- Sprinkle them with a bit of lemon juice.
- Serve them hot.
Kolokithokeftedes are typically served as a meze (appetizer) or a side dish in Greek cuisine any time of the year. But, it is much better in the summer when zucchini is tender. They are often accompanied by tzatziki sauce, a yogurt-based dip with cucumber, garlic, and herbs. Enjoy!