Kolokithokeftedes — Greek zucchini, feta and herb fritters — were a staple at every barbecue I attended growing up. They are irresistibly crisp on the outside, soft and savory inside, and filled with bright herbs and salty cheese. Served hot or cold, they make a terrific breakfast, lunch, snack or light dinner. Kids love them in lunch boxes and they also work well as vegetarian burger patties.
The blend of feta and kefalograviera brings a lovely salty, slightly sharp creaminess to the fritters. If you can find kefalograviera at a specialty deli or European grocer, it’s a great addition, but feta alone will also yield excellent results. For a classic Greek meal, serve the fritters with creamy tzatziki and a simple tomato-and-cucumber village salad. Kali orexi!
- 4 large zucchini, grated
- 3 shallots, finely sliced
- 100 g feta, crumbled
- 100 g kefalograviera, grated (optional)
- 1 egg, lightly whisked
- 3 tbsp parsley, finely chopped
- 3 tbsp mint, finely chopped
- 1 tbsp dill, finely chopped
- 1 cup plain gluten-free flour
- 1 tsp baking powder
- 2 tsp sea salt flakes
- Pinch of cracked pepper
- Olive oil for shallow frying
- Place the grated zucchini in a bowl and sprinkle with a little sea salt. Let sit for 10 minutes, then squeeze out the excess liquid by hand or in a clean cloth.
- In a large bowl combine the drained zucchini, shallots, feta, kefalograviera (if using), egg, herbs, flour, baking powder, salt and pepper. Mix until evenly combined. Chill the mixture in the fridge for 30 minutes to firm up and make rolling easier.
- If the mixture is still too loose after chilling, add a little more gluten-free flour until it holds together.
- Form into small patties and lightly dust each with extra flour for a crisper coating.
- Heat a generous shallow layer of olive oil in a frying pan over medium heat. Fry the patties for about 2 minutes per side, or until golden and crisp. Transfer to paper towel to drain.
- Serve warm or at room temperature with tzatziki and a fresh salad.
- Place zucchini in the mixing bowl and chop 3 sec/speed 5. Sprinkle with sea salt, let sit 10 minutes and then squeeze out the excess liquid.
- Roughly grate cheeses and herbs in the bowl 5 sec/speed 7. Add remaining ingredients and mix 10 sec/speed 4/reverse.
- Chill the mixture for 30 minutes to firm up. If it seems too wet, add a little more flour.
- Form small patties and dust with extra flour for a crisp finish.
- Shallow-fry in hot olive oil over medium heat for about 2 minutes each side, until golden. Drain on paper towel.
- Serve with tzatziki and a simple village salad for a traditional Greek meal.