Kolokithokeftedes
Κολοκυθοκεφτέδες·(ko-lo-kee-tho-kef-TE-des)
Meze & Kefi (The Front Porch Spread)
Drag the squash down the large holes of a box grater, bury it in kosher salt, and let it weep. Authentic Kolokithokeftedes aren't complicated, but they demand respect for one non-negotiable grandmotherly secret: you must wring the zucchini mercilessly dry. American supermarket squash is mostly water, and water is the enemy of a proper fry. Wrap it in a clean dish towel, squeeze tight, and bind with flour and breadcrumb. No unnecessary spices or Hollywood flourishes. Just fresh mint, dill, and a block of salty feta. Drop the batter in when the olive oil pops, fry them hard, and pass the plate before they cool.
Before you start
Grate and salt the zucchini.
Grate the zucchini on the large holes of a box grater, toss with the kosher salt in a colander, and let sit for 15 to 20 minutes to draw out the water.
Wring the zucchini mercilessly dry.
Take handfuls of the rested zucchini and squeeze them as hard as you physically can over the sink, transferring the dry clumps to a clean mixing bowl.
Dry out the feta.
Crumble the block feta onto a plate and leave it uncovered in the fridge while the zucchini rests so it does not make the batter soggy later.
Ingredients
- green zucchini1 1/2 lb
- kosher salt1 tsp
- scallions1/2 cup
- dry yellow or red onion1/4 cup
- fresh spearmint leaves1/4 cup
- fresh dill1/4 cup
- fresh parsley2 tbsp
- block Greek feta cheese1 cup
- Pecorino Romano or Parmesan cheese1/4 cup
- eggs2 large
- all-purpose flour1/2 cup
- baking powder1/2 tsp
- plain unseasoned breadcrumbs1/4 cup
- freshly ground black pepper1/2 tsp
- extra virgin olive oil1/4 cup
- neutral cooking oil1/4 cup
Method
- 01
Build the herbaceous batter.
Add the grated dry onion, scallions, mint, dill, parsley, and black pepper to the dry zucchini, mixing thoroughly with your hands before stirring in the beaten eggs.
- 02
Fold in the binders and cheese.
Whisk the flour, baking powder, and breadcrumbs together in a small dish, sprinkle over the wet ingredients, and fold gently until just combined before gently folding in the feta and Pecorino without overmixing.
- 03
Heat the frying oils.
Heat the olive and neutral oils in a large, heavy-bottomed skillet over medium-high heat until a tiny pinch of batter sizzles vigorously and floats immediately.
- 04
Fry the fritters in batches.
Scoop a tablespoon of batter, pack it gently into a rough oval, drop it carefully into the hot oil, flatten slightly, and fry for 2 to 3 minutes per side until deep golden brown.
- 05
Drain and serve hot.
Transfer the cooked fritters to a wire rack or paper towels to absorb excess oil, and serve immediately alongside cold tzatziki or lemon-spiked Greek yogurt.
Notes
Squeeze harder.
If your fritters are falling apart in the pan, you left too much water in the squash; simply fold an extra tablespoon of breadcrumbs into the remaining batter to save it.
Watch the temperature.
Do not overcrowd the pan, which drops the oil temperature and leads to heavy, greasy fritters that act like sponges instead of crisping.
Real feta only.
Never use pre-crumbled feta, as it is coated in cellulose anti-caking agents that will completely ruin the texture and structural integrity of the fritter.
From Cook Greek in America.