Kolokithokeftedes are Greek Vegetarian Fritters that are perfect pick-up appetizer when entertainining. Generously dotted with feta cheese and five herbs. Crispy on the outside and tender on the inside. These 5 Herb Kolokithokeftedes Greek Fritters are addictive!
Also a great lunch or snack – especially served with my Green Spinach Tzatziki Yogurt Sauce. Can be a nice addition to a Mezze platter.
Serve with My Green Spinach Tzatziki Sauce!
How are these Delicious Fritters Made?
- Three large zucchinis are grated and gently salted. Into a colander they go, after 15 minutes the juices are squeezed very dry (this adds to their crispy texture)
- Beaten eggs are added to a large bowl – adding the zucchini, lemon rind, scallions, feta cubes, flour (can use gluten free!), fresh bread crumbs, baking powder, 5 herbs and pepper. I do not add salt, as feta is salty enough; taste and sprinkle with sea salt on finished fritters if desired
- The FIVE FRESH HERBS ARE: (all used in Greek cooking) Dill, Parsley, Oregano, Thyme and Parsley – they add so much flavor!
- Olive Oil is added to a stick proof skillet or cast iron pan (what I use.) Overfilled tablespoons of the mixture of dropped into the pan, and pan-fried on both sides, with crispy exteriors with tender insides
- SEE MY METHOD for BAKING them in mini metal muffin tins – make the perfect bite sized appetizer!
From the top going clockwise: Thyme, Mint, Parsley, Oregano and Dill
I Love using all these herbs, all but the dill are from my garden (and it is December!)
Use the ones you love – hint – go heavy on the herbs.
Let’s make the recipe!
First Step
Grate 2 large zucchinis and 1 large yellow summer squash. (Can use all zucchini too.)
I use the large holes on my box grater.
Second Step:
Squeeze all the moisture out of the grated zucchini until dry
Third step:
Buddah’s hand is a fabulous citrus to grate with a fragrant floral lemon flavor available in markets in winter months; a nice alternative to lemon rind.
Add remaining ingredients and give a big stir. Time to heat the skillet!
Fourth Step:
The batter is now complete and ready to fry in olive oil over medium heat in your skillet
Crispy exteriors – tender inside.
Along with the zucchini – lemon rind, 5 herbs and chunks of feta create a delicious flavor sensation
What are kolokithokeftedes?
- Pronounced: “ko-lo-ki-tho-kef-tedes”
- Greek zucchini fritters with feta cheese – I’ve added 5 herbs for exceptional flavor!
- The name: (kolokithi = zucchini, keftedes = meatballs) – although they never quite look like meatballs!
- Delicious as a Hors d’oeuvre for a party; wonderful as a lunch or brunch with a salad
Baked Greek Fritters: see recipe in Notes
A WONDERFUL option – appetizer size! Creates a CRIPY Bottom.
- No frying… saves time!
- Add fritter batter to oiled mini muffin tin, cook in 400 degree oven 14 minutes
- Perfect pick-up size
- Add a wooden pick and watch them disappear
Bottom left is shown turned upside down and nicely browned and crispy
Shown – 3 inch pan fried and baked minis
I serve the fritters with my Spinach Tzatziki Sauce
– and also this Yogurt Dip: Greek Yogurt with a swirl of Harissa Sauce and a drizzle of raw Honey.
Enjoy these wonderful Greek fritters – pan fried or mini baked.
A great addition to a Greek mezze platter – or when your serving Hors d’oeuvres.
Karen
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5 Herb Greek Zucchini Fritters
Kolokithokeftedes are Greek Vegetarian Fritters that are perfect pick-up appetizer when entertainining. Generously dotted with feta cheese and five herbs. Crispy on the outside and tender on the inside. These 5 Herb Kolokithokeftedes Greek Fritters are addictive! Recipe also makes crispy mini ones that are baked. Gluten free adaptable.
Equipment
- 1 large skillet cast iron or stick proof
- 1 colander
- 1 mini muffin tin if making baked version
Ingredients
- 3 large zucchini – 1 1/2 pounds , I use 2 zucchinis and one yellow summer squash
- 2 large eggs, I use pasture raised
- 1/2 teaspoon lemon rind, minced (Try Buddha's hand citrus too!)
- 1 1/2 tablespoons fresh dill, chopped
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons fresh oregano, minced
- 1 1/2 teaspoons fresh mint, minced
- 1 teaspoon fresh thyme, minced
- 1/8 teaspoon freshly cracked black pepper
- 1/4 cup scallions, chopped
- 1/2 cups flour, (can use gluten free flour blend)
- 1/2 teaspoon baking powder
- 1/4 cup fresh breadcrumbs*, (I use sourdough; can use gluten free bread)
- 2/3 cup feta cheese, chopped 1/4 inch; 3.5 ounces
- 1/3 cup extra virgin olive oil, (approximately what you will use for frying; LESS when baking.)
Instructions
Zucchini Fritter Mixture
- Grate zucchini using the large hole on a box grater. Add to a colander in the sink. Add 1 teaspoon of kosher salt and mix in well. Let stand for 15 minutes – will release its water. Add to paper towels, wring dry. Then add to a clean kitchen towel and wring dry – as dry as possible! Set aside.
- In a large bowl add 2 eggs and whisk. Add zucchini, lemon rind, 5 minced herbs, pepper, scallions. baking powder, flour and fresh breadcrumbs. Mix well with a rubber spatula. Fold in the feta cheese.
Lightly Frying the Fritters
- Add 1/4 cup olive oil to a stick proof skillet (can use cast iron too.) Warm to a moderate heat. Drop spoonfulls of the mixture, about 2 tablespoons (I use a classic ice cream scoop) into the pan. Cook, flipping when golden on the first side. Continue to cook until cooked through and golden on both sides.
- For Baking the Fritters in Mini Muffin Cups: (I use stick proof) See below in Notes
- Freezing: These freeze well. Cool, add to wax paper lined storage container and freeze. Add to a sheet pan and reheat at 350 until warmed through and crisp.
Notes
*Fresh Bread Crumbs: Cut the crust off on large slice of sourdough bread. Cut into 1″ cubes and add to a small food processor. Run until achieved fine crumbs. (Can cut into small pieces with a knife too.)
Baked Greek Fritters in Mini Muffin Cups:
MAKES 24 – 36 Depends on size you fill.
Brush the insides of each metal muffin cup with Olive Oil – using about 1/8 teaspoon in each cavity.
Scoop the mixture using a 1 1/2 inch cookie scoop (which is about 1 tablespoon.)
Add to each cavity. Brush liberally with some more olive oil on top of each.
Bake in a preheated 400 degree oven for 14 minutes, or until cooked through and golden underneath. Serve immediately, or reheat at 35o degrees until just warmed through.
These freeze well too. This recipe may not be reproduced without the consent of its author, Karen Sheer.
MAKES 24 – 36 Depends on size you fill.
Brush the insides of each metal muffin cup with Olive Oil – using about 1/8 teaspoon in each cavity.
Scoop the mixture using a 1 1/2 inch cookie scoop (which is about 1 tablespoon.)
Add to each cavity. Brush liberally with some more olive oil on top of each.
Bake in a preheated 400 degree oven for 14 minutes, or until cooked through and golden underneath. Serve immediately, or reheat at 35o degrees until just warmed through.
These freeze well too. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 81kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 26mgSodium: 99mgPotassium: 29mgFiber: 0.4gSugar: 0.3gVitamin A: 107IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Karen’s Green Spinach Tzatziki Sauce and Dip
A quick Gorgeous Green Tzatziki Sauce that doubles as a dip. Yogurt based and low in calories with a garlicky, herbal and citrus flavor. Great with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
Ingredients
- 10 ounces fresh large leaf spinach , (about 1 cup when cooked)
- 1/2 cup greek yogurt
- 1 teaspoon garlic , peeled and minced
- 1 teaspoon fresh lemon juice
- 2 pinches ground cumin
- 1/8 teaspoon dried oregano
- 1/2 cup persian cucumber , finely chopped
- 1/4 teaspoon sea salt, or to taste
Instructions
- Blanch Spinach in a medium sized pot: Boil water, add spinach and stir. Heat until turns bright green, about 15 seconds – add to a colander in the sink and run cool water on top to stop the cooking. Add to paper towels and wring dry.
- Add spinach, yogurt, garlic, lemon juice, cumin, and oregano to a food processor (I use a 4 cup one.) Run until smooth and bright green, about one minute.Fold in the cucumber, or briefly pulse in – it should have some texture.Add a drizzle of Extra Virgin Greek Olive Oil if desired. Taste for salt and enjoy.
- Tzatziki will stay fresh in the refrigerator for up to 5 days.
Great served with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
Notes
See Recipe: 5 Herb Greek Zucchini Kolokithokeftedes Fritters
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 12kcalCarbohydrates: 2gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gTrans Fat: 0.001gCholesterol: 0.4mgSodium: 71mgPotassium: 155mgFiber: 1gSugar: 0.5gVitamin A: 2223IUVitamin C: 7mgCalcium: 36mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
