Ingredients
Scale
- 3 medium Zucchini (about 1 lb / 450-500g total weight)
- 1 tsp Kosher Salt (for drawing out moisture), plus ½ tsp for the mixture (adjust to taste)
- 4 oz (about 1 cup / 120g) Greek Feta Cheese, crumbled
- 1 small Yellow Onion, very finely chopped (about ½ cup) OR 4–5 Scallions (white and light green parts), finely chopped
- 2 large cloves Garlic, minced
- 2 large Eggs, lightly beaten
- ½ cup All-Purpose Flour (plus potentially 1–2 tbsp more if needed)
- ¼ cup finely chopped fresh Dill
- ¼ cup finely chopped fresh Mint
- ¼ cup finely chopped fresh Parsley
- 1 tsp Baking Powder (optional)
- ½ tsp freshly ground Black Pepper
- Optional: 1 tsp Lemon Zest
- Approx. ½ cup Olive Oil or Vegetable Oil, for shallow frying
Instructions
- Prepare the Zucchini (The Crucial Step):
- Wash the zucchini thoroughly. Trim off the ends.
- Using the large holes of a box grater, grate the zucchini.
- Place the grated zucchini in a colander set over a bowl or the sink. Sprinkle generously with 1 teaspoon of kosher salt and toss gently to combine.
- Let the salted zucchini sit for at least 15-20 minutes (or up to 30 minutes). The salt will draw out a significant amount of water. You’ll see liquid accumulating in the bowl beneath.
- Now, the most important part: SQUEEZE! Take handfuls of the grated zucchini and squeeze firmly over the sink or bowl to remove as much liquid as physically possible. You can also place the zucchini in a clean kitchen towel (not terry cloth, as it will shed lint) or cheesecloth and twist tightly to wring out the moisture. Be thorough – the drier the zucchini, the crispier your fritters will be and the less likely they are to fall apart. Discard the squeezed-out liquid. You should have significantly less volume than you started with.
- Combine the Fritter Mixture:
- Transfer the thoroughly squeezed zucchini to a large mixing bowl.
- Add the crumbled feta cheese, finely chopped onion (or scallions), minced garlic, chopped dill, mint, and parsley. If using, add the lemon zest.
- Add the lightly beaten eggs, ½ cup of all-purpose flour, the optional baking powder, ½ teaspoon of kosher salt (remember feta is salty!), and the black pepper.
- Using a fork or your hands, gently mix everything together until just combined. Be careful not to overmix, as this can make the fritters tough. The mixture should hold together when you press a small amount, but it won’t be a stiff batter. If it seems excessively wet (likely due to remaining zucchini moisture), add another tablespoon or two of flour, mixing gently after each addition, until it reaches a workable consistency.
- Heat the Oil:
- Pour the cooking oil into a large, heavy-bottomed skillet (cast iron works well) to a depth of about ¼ to ½ inch.
- Heat the oil over medium heat. You want the oil hot enough to sizzle when a tiny bit of the mixture is dropped in, but not so hot that it smokes or burns the fritters instantly. If the oil is too cool, the fritters will absorb too much oil and become greasy. If it’s too hot, the outside will brown too quickly before the inside cooks. Aim for around 350°F (175°C) if using a thermometer.
- Fry the Fritters:
- Carefully drop rounded tablespoons of the zucchini mixture into the hot oil. You can use two spoons or a small cookie scoop for uniform size. Don’t overcrowd the pan – fry in batches of 4-5 fritters at a time to maintain the oil temperature and ensure even cooking.
- Flatten the fritters slightly with the back of a spoon once they are in the pan.
- Fry for about 3-4 minutes per side, or until they are beautifully golden brown and crispy. Adjust the heat as necessary to maintain a steady sizzle without burning.
- Use a slotted spoon or spatula to carefully remove the cooked fritters from the skillet.
- Drain and Serve:
- Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining mixture, adding a little more oil to the pan if needed between batches and allowing it to heat up again.
- Serve the Kolokithokeftedes warm.
Nutrition
- Serving Size: one normal portion
- Calories: 300-400