Vegetable fritters are extremely popular as appetizers in Greek cuisine. We make them with different types of vegetables from tomatoes to zucchinis and eggplants and even cauliflower!
Zucchini fritters are perhaps the most popular ones. You’ll find many taverns that serve them as appetizers. In Greek they’re called “kolokithokeftédes”. A bit hard to pronounce but not that hard to make!
Here’s the recipe:
1 kilo zucchini (about 6 medium size zucchinis)
½ cup spring onions finely chopped
250 gr feta cheese, crumbled
½ cup all-purpose flour
¼ cup self raising flour
4 Tsp freshly chopped dill
4 Tsp freshly chopped parsley
esti extra virgin olive oil
Shred the zucchinis with a grater and place in a colander. Sprinkle with salt and allow to sit for a while, about 20 min. Squeeze the shredded zucchini with the palm of your hand in order to remove excess liquid from the vegetable. We want it as dry as possible.
In a large bowl beat slightly the eggs. Add the zucchini, feta cheese, spring onions, herbs and flours, salt and pepper. Mix well but don’t overdo it.
At medium high heat, heat some esti extra virgin olive oil in a frying pan.
Place some flour in a shallow plate. With the help of a spoon scoop some mixture, roll it in between your hands –like making a meat ball- and dredge in the flour. Shake off any excess flour. Place in the pan and fry until golden brown. While frying press the fritters in order to achieve even cooking.
When fried place the fritters on a paper towel.
Best served with tzatziki.