Greek Zucchini Fritters (Kolokithokeftedes)
As a Greek-Australian kolokithokeftedes are one of the most nostalgic recipes from my childhood. My grandma would prepare these for my younger sisters and I as an after school snack and then I would enjoy the leftovers for breakfast with eggs!! They also happen to be a delicious way to reach protein and fibre requirements in the day as they’re prepared with fresh herbs, ricotta cheese, and zucchini.
I hope you enjoy this authentic, family recipe as much as I do!
Servings: This is very dependant on the size of the fritters you decide to make. I typically make 15 fritters.
Ingredients
1 cup ricotta cheese
2 large zucchini’s, grated, not peeled
1 large egg
1 tsp salt (used for flavour and for removing excess moisture from the zucchini)
½ tsp black pepper
1 tsp oregano
¼ cup spring onion, finely chopped
¼ cup dill, finely chopped
¾ cup flour, plus more for frying
Olive oil/vegetable oil for frying (I use a blend)
Method
Grate the zucchini and place it in a bowl. Sprinkle with ½ teaspoon of salt and let it sit for about 20 minutes, this helps draw out excess moisture. (If you don’t have time, you can skip this step and wring out moisture from zucchini with your hands/paper towel without the salt). After resting, transfer the zucchini to a clean tea towel or paper towel and wring out as much liquid as possible. This step is key to crispy fritters.
In a large bowl, combine the ricotta cheese, drained zucchini, egg, black pepper, 1/2 tsp salt and oregano. Stir until well combined.
Fold in the chopped spring onion and dill for freshness and extra flavour.
Gradually add the flour, mixing until a thick batter forms. The mixture should hold together but still feel slightly sticky.
Lightly dust your hands with flour, scoop out portions of the mixture and shape into small fritters. Dust fritters in flour and set aside for frying.
Coat the base of a large frying pan with oil and bring to medium heat.
Place the fritters in the pan, and cook for 2-3 minutes on each side until golden brown and cooked through. Add oil to the pan as needed to prevent sticking.
Transfer to a plate lined with paper towel to absorb any excess oil. Serve warm with a dollop of Greek yoghurt, tzatziki, or alongside a fresh salad. I personally, love to eat these fritters with eggs for breakfast, brunch or lunch!
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