5 Herb Greek Zucchini Fritters

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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.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer, Hors d'oeuvres, Lunch, mezze platter, Snack

Cuisine: Greek

Keyword: 5 Herb Baked Greek Fritters, 5 Herb Greek Kolokithokeftedes Fritters, 5 Herb Greek Zucchini Fritters, Kolokithokeftedes

Servings: 3 inch fritters

Author: Karen Sheer a zest for life

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.

Nutrition