Greek Zucchini Fritters "Kolokythokeftedes" 🇬🇷 💛❤️💛❤️💛❤️💛❤️💛

A delicious combination of flavors, very, very Greek. You can use feta cheese to stay true to the Greek recipe, or substitute grated Parmesan if you don't like feta, or even mix feta and mozzarella like I did today for a milder version. Serve with Greek yogurt or tzatziki—they're amazing. The quantities are approximate. With just one zucchini, I made 10 fritters.
Greek Zucchini Fritters "Kolokythokeftedes" 🇬🇷 💛❤️💛❤️💛❤️💛❤️💛
A delicious combination of flavors, very, very Greek. You can use feta cheese to stay true to the Greek recipe, or substitute grated Parmesan if you don't like feta, or even mix feta and mozzarella like I did today for a milder version. Serve with Greek yogurt or tzatziki—they're amazing. The quantities are approximate. With just one zucchini, I made 10 fritters.
Steps
- 1
Gather all the ingredients.
- 2
Grate the zucchinis, sprinkle with salt, and place them in a colander to drain excess water for about 10 minutes.
- 3
Press the zucchini with a spoon to squeeze out as much liquid as possible. You can also press it between paper towels until very dry.
- 4
In a bowl, mix the crumbled cheese, chopped mint and fennel, and finely chopped green onion.
- 5
Add the well-drained zucchini. Mix well. Add the beaten egg and mix again.
- 6
Gradually add the flour until you have a cohesive batter that is not too thick—neither too wet nor too dry. Season with salt and white pepper to taste.
- 7
Heat enough olive oil in a skillet. When the oil is hot, shape the mixture into flattened fritters about 2 inches (5 cm) in diameter with your hands. Gently place them in the hot oil and fry until golden on both sides, without overcrowding the pan.
- 8
Place the fritters on paper towels to drain excess oil. Enjoy them hot, served with Greek yogurt or tzatziki for dipping, or on their own.
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