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    Accueil » Countries » Greece

    Greek zucchini fritters (Kolokithokeftedes)

    Publié le : Aug 28, 2021 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Kolokitho Keftedes are traditional Greek fritters of grated zucchini, with feta cheese, a little red onion, mint,dill and parsley. A real delight, super easy to make!

    Stack zucchini fritters on a plate.

    They also come in a tomato version. Ever since I discovered these little doughnuts during my two-week vacation in 2021 in Paros, they've become one of my favourite appetisers for spring and summer! I think Mediterranean cuisine really is one of my favourites! At the same time, with all these great dishes, how can you resist?

    💙 Why you'll love them

    • They'll have you traveling to Greece in no time.
    • They are very easy to make
    • They are made up of ingredients that are very easy to find and use

    ✅ Gluten-free version

    • Replace breadcrumbs with corncrumbs, which are gluten-free.
    • Most of the time, baking powder contains gluten, but there are also gluten-free ones: make sure you buy the right one.
    • I don't think there's any gluten in feta cheese, but if you have any doubt, look closely at the labels.
    Zucchini fritter held by one hand and dipped in tzatziki.

    🥰 Chef's tips

    • When shaping your fritters into balls, don't flatten them too much: they shouldn't be too flat. Try to avoid any small holes where air can pass through: your doughnut could disintegrate during cooking.
    • Check that your frying oil is hot (around 356°F/180°C) before putting in your fritters. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
    • Make sure your frying oil is not too hot (around 356°F/180°C): if it is, your oil will first darken before turning black. And then your fritters (and the fried food) risk burning too, and will be fried on the outside but raw on the inside.
    • Don't put too many doughnuts into the pan at once, as this may cause the frying oil temperature to drop too much. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.

    💡Frequently Asked Questions

    What to serve these little fritters with?

    Dip them in tzatziki, it'll be delicious!

    What to do with used cooking oil?

    Don't empty it into the sink, otherwise it will clog it. The best thing to do is to put it back in the bottle once it's cooled down (otherwise it'll burst and your funnel will melt), then take it to a waste disposal center with hazardous or special household waste. Otherwise, at least put it in the non-recyclable waste garbage can.

    When to eat zucchini?

    From May to October included.

    ❄️ Storage

    I recommend eating these fritters within 3 days.
    To warm them up, just pop them in the oven for a few minutes.

    🇬🇷 Other Greek gems

    • Greek Shrimp Saganaki
    • Ktipiti: Greek spread with peppers and feta cheese
    • The real Greek salad with its original dressing

    If you make those Greek zucchini fritters, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Stack zucchini fritters on a plate.
    Pas encore de vote

    Greek zucchini fritters (Kolokithokeftedes)

    Delicious savoury fritters with zucchini, feta and herbs, typical of traditional Greek cuisine!
    Servings 10 fritters
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins

    Ingredients

    • 7 cups zucchini
    • ½ red onion
    • 1 egg
    • 2 teaspoons fresh mint
    • 1 tablespoon fresh dill
    • 2 teaspoon fresh parsley
    • 1 cup feta cheese
    • 6 to 9 tablespoons breadcrumbs
    • 2 tablespoons olive oil
    • 1 teaspoon baking powder
    • 1 garlic clove
    • 1 pinch black pepper
    • 4 ¼ cup frying oil
    Metric - US Customary

    Instructions

    • Wash your zucchinis thoroughly and peel them with a vegetable peeler (if they're organic, you can leave the skin on). Then grate the zucchini into a cloth and squeeze out as much water as possible with your hands: there should be no water left at all!
    • Finely chop the aromatic herbs and garlic clove (or use a garlic press).
    • In a bowl, mix the grated and drained zucchinis with the finely chopped red onion. Add the egg, chopped herbs, crumbled feta, 6 tablespoons powdered breadcrumbs, olive oil, baking powder, garlic and pepper.
    • Make balls with your hands (add more breadcrumbs if necessary: the balls should not crumble), then flatten them gently with the palm of your hand.
    • In a saucepan, heat some frying oil to 356°F/180°C (be careful, if your oil isn't hot enough, the fritters will disintegrate). Put in enough so that when you dip the doughnuts into the oil, they don't touch the bottom of the pan. Leave to fry for 1-2 minutes, checking that they don't burn.
    • Do the same with all the doughnuts, put them on absorbent paper and enjoy dipping them in a nice tzatziki!
    Author: Marie Compain
    Course: Appetizers, Starters
    Cuisine: Greek
    Keyword: cheesy, delicious, easy, greek, quick, simple
    Régime: Vegetarian

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    More Greece

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    • Authentic easy Spanakopita
    • Greek pork Souvlaki
    • Rizogalo (Greek rice pudding)

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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