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Greek Kolokithokeftedes (Zucchini Fritters)

Course Appetizer
Cuisine Greek
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 fritters
Author International Cuisine

Ingredients

  • 1 pound zucchini about 2 medium,ends trimmed
  • 1 teaspoon salt
  • 2 large eggs
  • 2 scallions minced
  • 2 tablespoons minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove minced
  • 1/4 teaspoon black pepper
  • 1/4 cup corn starch or all purpose flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons olive oil
  • Lemon wedges for serving

Instructions

  • Shred the zucchini on the large holes of a grater.
  • Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
  • Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until mixed thoroughly.
  • Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat.
  • Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate.
  • Wipe the skillet clean with paper towels.
  • Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges.