Authentic Kolokithokeftedes (Greek zucchini fritters) are a mouthwatering delicacy hailing from the sun-kissed Greek islands. They are a perfect blend of fresh green zucchinis with aromatic herbs and savoury cheese.
These crispy zucchini fritters, often enjoyed as a meze—a small dish served with drinks—feature prominently in Greek dining, particularly in Crete, where they accompany the anise-flavoured spirit, Ouzo.
Picture yourself in a quaint taverna by the shimmering Aegean Sea, your table graced with a dish that encapsulates the essence of Greek cuisine. Kolokithokeftedes, savoury zucchini fritters, are a timeless culinary tradition, delighting locals and visitors alike with their crispy exteriors and rich, herb-infused flavours.
Authentic Kolokithokeftedes (Greek zucchini fritters)
Preparing authentic kolokithokeftedes (Greek zucchini fritters)
Preparation of zucchinis
The preparation of zucchinis is a critical step in crafting the perfect kolokithokeftedes. Begin by grating the green zucchinis and seasoning them with salt. Let them sit for approximately 10-15minutes. This process draws out moisture thanks to the salt’s osmotic properties.
After the waiting period, use your hands or a clean cloth to firmly squeeze the juice from the zucchini. This effort ensures that every fritter will have that desired crisp edge upon cooking.
Now incorporate the grated zucchini with the rest of your ingredients—diced onions, herbs, crumbled feta cheese, and eggs, standard players in this culinary symphony. The final ensemble includes cup flour, a teaspoon of baking powder, and seasoning to taste, mixed until just combined, forming your final fritter mixture.
Mixing all ingredients
In a mixing bowl add the grated zucchini with the rest of your ingredients—grated carrot, grated cheese, whisked egg, aromatic herbs and season with salt. Finally, add flour add mix to combine.
Shaping the zucchini fritters
For shaping your fritters with uniformity, consider using a trigger-release ice cream scoop or a spoon. Flatten a little bit the zucchini fritters with your hands so that they cook evenly.
Frying the zucchini fritters until Golden Brown
The art of frying kolokithokeftedes is where the magic happens.Adjust the stove to a medium-high temperature to get that perfectly crispy exterior while preserving the soft, creamy inside.
Preparing authentic kolokithokeftedes (Greek zucchini fritters)
Preparation of zucchinis
The preparation of zucchinis is a critical step in crafting the perfect kolokithokeftedes. Begin by grating the green zucchinis and seasoning them with salt. Let them sit for approximately 10-15minutes. This process draws out moisture thanks to the salt’s osmotic properties.
After the waiting period, use your hands or a clean cloth to firmly squeeze the juice from the zucchini. This effort ensures that every fritter will have that desired crisp edge upon cooking.
Now incorporate the grated zucchini with the rest of your ingredients—diced onions, herbs, crumbled feta cheese, and eggs, standard players in this culinary symphony.
Mixing all ingredients
In a mixing bowl add the grated zucchini with the rest of your ingredients—grated carrot, grated cheese, whisked egg, aromatic herbs and season with salt. Finally, add flour add mix to combine.
Shaping the zucchini fritters
For shaping your fritters with uniformity, consider using a trigger-release ice cream scoop or a spoon. Flatten the zucchini fritters with your hands so that they cook evenly and achieve that golden brown crust.
Frying the zucchini fritters until Golden Brown
The art of frying kolokithokeftedes is where the magic happens.Adjust the stove to a medium-high temperature to get that perfectly crispy exterior while preserving the soft, creamy inside. Fry in batches until golden brown before turning them gently to achieve the ultimate colour and crunch on both sides. It’s essential to use hot oil, which crisps the batter immediately upon contact, preventing oil absorption and ensuring a crispy result every time.
Baking the zucchini fritters
Those opting for a healthier variant can bake the fritters. Preheat your oven to 180C (350F) and line a baking sheet with parchment paper. Scoop a tablespoon of the mixture, roll it into a ball, then flatten it into a disc approximately 1/3 inch thick. Arrange these on the baking sheet and bake for 45-60 minutes.Rest the Kolokithokeftedes for 5 minutes after baking before serving to maintain their structure.
How to avoid soggy zucchini fritters
Dealing with soggy fritters can frustrate any home cook. However, there are certain techniques ensure a perfectly crispy outcome.Follow the below tips, and you’ll be mastering the art of kolokithokeftedes in no time!
- Managing moisture:Grate green zucchinis, and place them on a calendar to drain. Sprinkle them with kosher salt, which draws out water and let them sit for 10-15 minutes.Once they have rested, to remove any excess moisture, squeeze them dry and pat them with paper kitchen towels.The drier the zucchini, the crisper the fritter.
- Right batter consistency:A combination of eggs and flour creates the right consistency to hold the fritter together.
- Frying at the correct temperature: When it’s time to fry, make sure the oil is hot; otherwise, your fritters might absorb oil and turn soggy.
- Fry in batches to avoid the pitfalls of overcrowding, which can lead to unevenly cooked, soggy fritters.
- To keep your fritters even crisper:Let them rest on paper towels after cooking to soak up any excess oil.
Fry in batches until golden brown before turning them gently to achieve the ultimate colour and crunch on both sides. It’s essential to use hot oil, which crisps the batter immediately upon contact, preventing oil absorption and ensuring a crispy result every time.
Baking the zucchini fritters
Those opting for a healthier variant can bake the fritters. Preheat your oven to 180C (350F) and line a baking sheet with parchment paper. Scoop a tablespoon of the mixture, roll it into a ball, then flatten it into a disc approximately 1/3 inch thick. Arrange these on the baking sheet and bake for 45-50 minutes.Rest the Kolokithokeftedes for 5 minutes after baking before serving to maintain their structure.
How to avoid soggy zucchini fritters
Dealing with soggy fritters can frustrate any home cook. However, there are certain techniques ensure a perfectly crispy outcome.Follow the below tips, and you’ll be mastering the art of kolokithokeftedes in no time!
- Managing moisture:Grate green zucchinis, and place them on a calendar to drain. Sprinkle them with kosher salt, which draws out water and let them sit for 10-15 minutes.Once they have rested, to remove any excess moisture, squeeze them dry and pat them with paper kitchen towels.The drier the zucchini, the crisper the fritter.
- Right batter consistency:A combination of eggs and flour creates the right consistency to hold the fritter together.
- Frying at the correct temperature: When it’s time to fry, make sure the oil is hot; otherwise, your fritters might absorb oil and turn soggy.
- Fry in batches to avoid the pitfalls of overcrowding, which can lead to unevenly cooked, soggy fritters.
- To keep your fritters even crisper:Let them rest on paper towels after cooking to soak up any excess oil.
What to Serve with Zucchini Fritters
Serve these crispy zucchini fritters with a block of Feta cheese, Greek yoghurt, tzatziki, Tirokafteri,or a freshly prepared Greek Horiatiki salad.
Other zucchini recipes
- Zucchini and Feta cheese pie (Kolokithopita)
- Greek fried zucchini (courgette)
- Stuffed zucchini blossoms with Feta
- Baked Greek omelette with zucchini (Sfougato)
- Stuffed zucchini in egg lemon sauce (Kolokithakia avgolemono)
