Zucchini Fritters (Kolokithokeftedes)

29 July 2022
Prep time
1 hour and 10'
Total time
1 hour and 30'

1 kg dark-coloured zucchinis
1 ½ tsp table salt
1 cup (50g) finely chopped parsley 
1 cup (20g) finely chopped mint
3 tbsp (15g) finely chopped dill
2/3 cup (100g) finely chopped spring onions
½ tsp pepper
2 eggs (M)
5 tbsp (75g) flour
1 tsp (6g) baking powder
1 cup (100g) grated Kefalotyri cheese
1 pack (200g) crushed Feta cheese
For the coating
1 cup (150g) all-purpose flour
4 well-beaten egg-whites 
1 pack (150g) crunchy Panko breadcrumbs
For the frying
Plenty of seed oil



Grate the zucchinis onto the coarse side of the grater. Place them into a strainer and sprinkle with the salt. Stir well and set aside for ½ hour. Strain them well. We don’t want moisture to remain onto them. Put them in a bowl and add all the ingredients. Cover and place in the fridge for ½ hour. Take approximately 50-60g of the mixture and shape the zucchini fritters into an oval shape. Rub them through the flour, the egg-whites (if we wish, we can use the whole egg) and the Panko. Add some oil in a pan, covering it up to the middle, and place on the fire to heat it up. Reduce the heat to medium and add 6 zucchini fritters each time so the temperature of the oil doesn’t decrease. Cook for 3-4 minutes from each side and remove, placing them on an absorbent paper. Before we put the next dose, increase the heat so the oil heats up again, and reduce to medium when you are about to place the zucchini fritters back in. Serve with yoghurt or tzatziki.


facebook.png instagram.png twitter.png linkedin.png

Related Tips & Recipes