Kolokithokeftedes
Κολοκυθοκεφτέδες·(ko-lo-kee-tho-kef-TEH-des)
Meze & Kefi (The Front Porch Spread)
When you think of a Greek summer evening on the front porch, this is the exact smell. Authentic kolokithokeftedes aren't complicated, but they demand one non-negotiable grandmotherly secret: you must mercilessly wring the zucchini dry. Supermarket squash holds a massive amount of water, and water is the absolute enemy of a crispy fritter. There are no fake, Hollywood spice blends here—just the pure, nostalgic punch of fresh mint, dill, and salty feta held together with a clever mix of flour and breadcrumbs. Do it right, and it tastes exactly like the islands.
Before you start
Set up a draining station.
Place a colander in your sink or over a large bowl to prepare for the crucial zucchini wringing.
Dry the feta.
Crumble the block feta onto a plate and leave it uncovered in the fridge to dehydrate slightly, preventing a soggy batter later.
Ingredients
- green zucchini1 1/2 lb
- kosher salt1 tsp
- scallions1/2 cup
- yellow onion1/4 cup
- fresh spearmint leaves1/4 cup
- fresh dill1/4 cup
- fresh parsley2 tbsp
- block Greek feta cheese1 cup
- Pecorino Romano1/4 cup
- large eggs2 large
- all-purpose flour1/2 cup
- baking powder1/2 tsp
- plain unseasoned breadcrumbs1/4 cup
- black pepper1/2 tsp
- extra virgin olive oil1/4 cup
- neutral cooking oil1/4 cup
Method
- 01
Sweat and squeeze the zucchini.
Grate the zucchini on the large holes of a box grater, toss with the kosher salt, and let it sit in the colander for 15 to 20 minutes before wringing it out mercilessly over the sink until bone dry.
- 02
Build the batter.
In a large bowl, thoroughly mix the squeezed zucchini, grated onion, scallions, mint, dill, parsley, and black pepper, then stir in the eggs. Fold in a pre-mixed blend of the flour, baking powder, and breadcrumbs, followed gently by the feta and Pecorino until just combined.
- 03
Fry the fritters.
Heat the olive and neutral oil blend in a large skillet over medium-high heat until a pinch of batter sizzles immediately. Drop tablespoons of batter into the pan, flattening them slightly, and fry in uncrowded batches for 2 to 3 minutes per side until deep, crispy golden brown.
- 04
Drain and serve.
Transfer the cooked fritters to a wire rack or paper towels to absorb excess oil, and serve hot or at room temperature with a generous dollop of cold tzatziki.
Notes
Adjust the binding if needed.
If your mixture feels too wet and won't hold together when pinched, add another tablespoon of breadcrumbs to absorb the slack.
Don't crowd the pan.
Frying too many fritters at once drops the oil temperature, ruining the physical barrier of steam and causing the batter to absorb grease like a sponge.
The oven method.
For a lighter approach, form the fritters, coat lightly in breadcrumbs, brush with olive oil, and bake at 400°F for 20-25 minutes, flipping halfway.
From Cook Greek in America.