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Introduction
Zucchini fritters, known as 'kolokithokeftedes' in Greece, have been a beloved meze (appetizer) in Mediterranean cuisine for generations. These versatile little bites originated as a clever way to use up abundant summer zucchini harvests. In coastal regions, they were often enjoyed as a light meal with a glass of ouzo or local wine. Our version brings this traditional dish to your kitchen with a modern, health-conscious twist. By using minimal oil and incorporating whole wheat flour, we've created a nutritious take on this classic that doesn't sacrifice flavor or that satisfying crunch.
Ingredients
• 3 medium zucchini (about 1.5 pounds), grated and excess moisture squeezed out
• 1 cup crumbled feta cheese
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh dill
• 2 large eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil for frying
• 1 cup Greek yogurt for tzatziki sauce
• 1 medium cucumber, grated and excess moisture squeezed out
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil for tzatziki sauce
• Salt and pepper to taste for tzatziki sauce
Step 1:
Grate zucchini using a box grater or food processor. Squeeze out excess moisture using a cheesecloth or clean kitchen towel. Transfer to a large mixing bowl.
Step 2:
Add crumbled feta, chopped mint, dill, beaten eggs, flour, baking powder, salt, and pepper to the zucchini. Mix well to combine.
Step 3:
Heat 1/4 cup olive oil in a large skillet over medium heat.
Step 4:
Drop 1/4 cup portions of the zucchini mixture into the hot oil, flattening slightly with a spatula. Cook for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
Step 5:
For the tzatziki sauce, mix grated cucumber, Greek yogurt, minced garlic, lemon juice, 1 tablespoon olive oil, salt, and pepper in a small bowl.
Step 6:
Serve the warm zucchini fritters with tzatziki sauce on the side.
Q: Can I make these fritters ahead of time?
A: Yes, you can prepare the mixture up to 24 hours in advance and store it in the refrigerator. Fry just before serving for the best texture.
Q: How can I make these fritters gluten-free?
A: Substitute the all-purpose flour with almond flour or chickpea flour for a gluten-free version.
Q: Can I freeze the zucchini fritters?
A: Yes, you can freeze cooked and cooled fritters for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-15 minutes.
• For a gluten-free version, substitute the all-purpose flour with almond flour or chickpea flour.
• If fresh herbs are unavailable, use 1 tablespoon each of dried mint and dill instead.
• To make these fritters dairy-free, omit the feta cheese and increase the flour to 1/2 cup.
• For a lighter version, bake the fritters in a 400°F (200°C) oven for 20-25 minutes, flipping halfway through.
• Thoroughly squeezing excess moisture from the zucchini is crucial for achieving crispy fritters.
• This recipe contains gluten, dairy, and eggs. It is suitable for vegetarians but not for vegans.
• Choose firm, fresh zucchini for the best texture and flavor in your fritters.
Serve 2-3 warm fritters per person with a generous dollop of tzatziki sauce on the side. Garnish with additional fresh herbs if desired.
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
Prepare the tzatziki sauce while the fritters are cooking to save time. If making a large batch, keep cooked fritters warm in a 200°F (95°C) oven while finishing the rest.
- Ensure all excess moisture is removed from the zucchini to achieve crispy fritters
- Don't overcrowd the pan when frying to maintain oil temperature and ensure even cooking
- Adjust the seasoning of the fritter mixture before cooking by frying a small test patty
For a spicier version, add 1/2 teaspoon of red pepper flakes to the fritter mixture. For a vegan option, replace eggs with a flax egg substitute and omit the feta cheese.
Pair with a crisp white wine like Assyrtiko or a light lager beer. Serve alongside a Greek salad for a complete meal.
Best made in summer when zucchini is in peak season, but can be enjoyed year-round.
Contains gluten (wheat flour), dairy (feta cheese, Greek yogurt), and eggs. May contain traces of nuts if almond flour is used as a substitute.
