Zucchini Fritters Kolokithokeftedes – Delicious Recipe Ever: Kolokithokeftedes are zucchini fritters made in the Greek way. They are made with egg, flour, chopped zucchini, dill, mint, green onion, and mint. It can be a snack for lunch, a starter for a dinner party, or an easy side dish. Serve it with Greek yogurt or tzatziki.
“Kolo-kitho-kefte-des?” is the first thing people ask me when I talk about my favorite Greek zucchini fritters.
Zucchini Fritters Kolokithokeftedes – Delicious Recipe Ever
- And for good reason: a really long Greek word needs a good meaning. Kolo-kithi is made up of two words that mean “zucchini” and “meatball.
- ” Kefte-des comes from the word kofta. This means that the Greek word kefte can mean both meat and vegetable pancakes!
- Like beef or chicken kofta, these zucchini cakes are more of a flat form than a ball, which helps them get golden brown all over.
- The outside is crispy, but the inside is soft, cheesy, and full of taste. Because of all of this, Kolo-kitho-keftedes may be hard to say, but they are delicious to eat!
- A healthy quick snack like these fritters is hard to beat. They’re something I make a lot in the summer, when zucchinis are in season and my yard is full of herbs.
- I really make twice as many because I eat every single fritter right out of the pan while I’m cooking them.
- If you’re like me, zucchini cakes taste best with a glass of iced ouzo. Why not feel like you’re on a Greek island with a view of the Mediterranean Sea?
Also Read: Mediterranean Tomato Feta Salad Recipe- Easiest Recipe Ever
Ingredients
For The Fritters:
- 5 –6 zucchinis (2 ¾ pounds), grated
- Salt
- 3 tablespoons breadcrumbs
- 5 tablespoons all-purpose flour
- 3 tablespoons semolina flour
- 1 teaspoon baking powder
- ¼ cup finely chopped dill
- ¼ cup finely chopped mint
- ¼ cup finely chopped green onions
- 2 eggs, lightly whisked
- 3 ½ ounces feta cheese, crumbled
- ¼ cup grated parmesan cheese (optional)
- Black pepper
- Extra virgin olive oil, for frying
For Serving:
- Lemon wedges
- Tzatziki or Greek yogurt
Instructions
- Make the zucchini salty. You can strain the zucchini and add 1 teaspoon of salt to it. Set it aside for 30 minutes so the juices can come out. When the time is up, use your hands to squeeze out any extra water and put the food in a bowl.
- Make the bread. Add the baking powder, dill, mint, green onions, eggs, feta, parmesan, and a pinch of salt and pepper to the zucchini. Spread it out evenly. Mix the items together until they are all mixed in. Add a little more flour if the batter is too wet.
- Get ready to cook. While the pan is on medium-high heat, heat the oil until it’s very hot.
- Get the fritters hot. Spoon the mixture into the oil in small amounts. They don’t have to be round; just use a spoon to make them level and shape them like a pancake. To keep the pan from getting too crowded, cook the fritters in groups of four. If it’s too dry, add more oil. Three to four minutes on each side until golden and crispy.
- Drain it. Place the fritters on a plate that has been lined with paper towels.
- Do it. Whether it’s hot or cold, serve it with Greek yogurt and lemon wedges on the side.
Nutrition
- Calories: 228.8kcal
- Carbohydrates: 26.9g
- Protein: 12.5g
- Fat: 8.7g
- Saturated Fat: 4.3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.01g
- Cholesterol: 87.5mg
- Sodium: 490.6mg
- Potassium: 777.3mg
- Fiber: 3.7g
- Sugar: 6.8g
- Vitamin A: 1047.8IU
- Vitamin C: 48.3mg
- Calcium: 266.4mg
- Iron: 2.8mg
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