Kolokithokeftedes: Zucchini and Feta Patties That Taste Like a Greek Holiday
Zucchini, feta and herb patties / Eden Naftali, the Greek mezze table. Kolokithokeftedes / Walla system, Eden Naftali
Kolokithokeftedes, or in Hebrew, zucchini and feta fritters, are one of the basic staples of the Greek mezze table. They are easy to prepare, incredibly tasty, and combine herbs that freshen each bite with feta that adds a delicate saltiness and crisp edges. Serve them with a bowl of chilled tzatziki and a squeeze of fresh lemon juice.
To really feel like a Greek, it is recommended to pair the kolokithokeftedes with a glass of chilled ouzo, tsipouro, a local grape spirit, or dry white wine, which lightens the oily texture and refreshes the bite. A must with chilled tzatziki on the side.
Kolokithokeftedes / Walla system, Eden Naftali
Kolokithokeftedes (zucchini fritters with feta and herbs)
Ingredients: (for 20 patties) * 3 zucchini * 1 small onion, finely chopped * 1 tablespoon finely chopped dill * 1 green onion stalk, finely chopped * 1 teaspoon finely chopped mint * 2 garlic cloves, chopped * A handful of feta cheese, drained of liquid * A handful of grated hard cheese * Zest of 1 lime or lemon * 1 teaspoon baking powder * 2 eggs * 1 teaspoon salt * 1/2 teaspoon finely ground black pepper * 3/4 cup breadcrumbs, and if the batter is too wet, add more as needed For frying: * Oil * A little cornstarch for coating
Try to resist them if you can.
Kolokithokeftedes / Walla system, Eden Naftali
Preparation: 1. Grate the zucchini, add a little salt, and set aside for a few minutes. 2. Squeeze the zucchini very well to remove all the liquid, this is an important step for firm, crispy fritters. Transfer to a bowl and add the onion, dill, green onion, mint, garlic, feta, hard cheese, lime or lemon zest, baking powder, eggs, salt and pepper. 3. Add the breadcrumbs and mix until the batter is uniform. If the batter is still wet, add a little more breadcrumbs. Cover and refrigerate the batter for at least one hour. 4. Form patties, lightly coat them in cornstarch, and fry in hot oil until nicely golden on both sides. Transfer to paper towels and let cool slightly. It is best to serve at room temperature or even after chilling in the refrigerator, and best of all, with tzatziki.
Eden Naftali is a content creator who lives and cooks in Greece. You can find her love of food, wine and travel on her Instagram page, along with more wonderful recipes. Click here to enter.
