Greek · PANTRYHOP RECIPE
Kolokithokeftedes
50 minutes · 4 servings · vegetarian
These zucchini fritters are a popular Greek meze; this version pan-fries them for a home kitchen.
Ingredients
Check you have the quantities below.
- 3 cups zucchini, grated
- 1 cup feta, crumbled
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 2 tbsp dill, chopped
- 2 scallions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Let’s make it
- Salt the grated zucchini lightly and let stand 10 minutes, then squeeze out as much liquid as possible.
- Mix zucchini with feta, egg, flour, breadcrumbs, dill, scallions, salt, and pepper.
- Shape into 12 patties.
- Heat olive oil in a skillet over medium heat and cook the patties 3 to 4 minutes per side until browned and set.
- Serve warm.
Small patties are easy for kids to hold; serve with yogurt for dipping.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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