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Greek Kolokithokeftedes (Crisp Golden Zucchini Fritters with Feta, Dill and Mint)
The iconic Greek island meze: grated zucchini squeezed dry, folded with salty crumbled feta cheese, heaps of fresh dill and mint, bound with egg and flour, fried into crispy golden cloud-like patties.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
4servings
- Medium zucchini, coarsely grated600 g
- Greek feta cheese, crumbled150 g
- Large eggs, beaten2 piece
- All-purpose flour80 g
- Fresh dill, chopped2 tbsp
- Fresh mint, chopped2 tbsp
- Olive oil for shallow frying60 ml
Preparation Steps
1
Toss grated zucchini with 1 tsp salt, rest 10 minutes, then wring out firmly in a clean kitchen towel to expel all moisture.
10 min timer
2
In a bowl, mix drained zucchini, crumbled feta, beaten eggs, dill, mint, and flour into a cohesive batter.
3 min timer
3
Heat olive oil in a wide skillet over medium heat. Drop heaping tablespoons of batter and flatten gently.
2 min timer
4
Fry fritters for 3-4 minutes per side until crisp and golden brown. Drain on paper towels and serve with lemon wedges.
4 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
