Name: Greek Zucchini Fritters: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-15 fritters
Ingredients: 2 medium zucchini (about 1 pound), grated; 1 teaspoon salt; 1 medium onion, finely chopped; 2 large eggs, lightly beaten; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh dill; 1/2 cup crumbled feta cheese; 1/2 cup all-purpose flour, plus more for dusting; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Olive oil, for frying; Lemon wedges, for serving (optional); Tzatziki sauce, for serving (optional)

Greek Zucchini Fritters, or kolokithokeftedes, are little bites of sunshine that will transport you straight to a taverna overlooking the Aegean Sea. Imagine sinking your teeth into a crispy, golden exterior, giving way to a soft, flavorful interior bursting with fresh zucchini, herbs, and a hint of salty feta. Are you drooling yet? I know I am just thinking about them!

These delightful fritters have been a staple in Greek cuisine for generations, particularly during the summer months when zucchini is abundant. Passed down through families, each cook adds their own special touch, making every batch unique and delicious. They represent the essence of Greek cooking: simple, fresh ingredients transformed into something truly extraordinary.

What's not to love about Greek Zucchini Fritters? They're incredibly versatile – perfect as an appetizer, a light lunch, or even a side dish. The combination of textures, from the crispy exterior to the tender interior, is simply irresistible. Plus, they're surprisingly easy to make, requiring only a handful of ingredients and minimal effort. The fresh dill and mint add a bright, herbaceous note that perfectly complements the mild zucchini and salty feta. Get ready to experience a taste of Greece with every single bite!

Ingredients:

2 medium zucchini (about 1 pound), grated
1 teaspoon salt
1 medium onion, finely chopped
2 large eggs, lightly beaten
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
1/2 cup crumbled feta cheese
1/2 cup all-purpose flour, plus more for dusting
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Olive oil, for frying
Lemon wedges, for serving (optional)
Tzatziki sauce, for serving (optional)

Preparing the Zucchini:

Okay, let's get started! The first and most important step is to prep our zucchini. This is crucial because zucchini holds a LOT of water, and if we don't get rid of it, our fritters will be soggy. Nobody wants soggy fritters!

Grate the Zucchini: Using a box grater, grate both zucchini into a large bowl. Don't peel them first; the skin adds a nice texture and color.
Salt and Drain: Sprinkle the grated zucchini with 1 teaspoon of salt. The salt will help draw out the moisture. Toss it well to make sure the salt is evenly distributed.
Wait and Squeeze: Let the salted zucchini sit in the bowl for at least 20-30 minutes. You'll notice water accumulating at the bottom of the bowl. This is exactly what we want!
Squeeze Out the Excess Water: Now comes the fun part (or maybe not so fun, but definitely necessary!). There are a few ways to do this. You can use a clean kitchen towel or cheesecloth. Gather the zucchini in the towel, twist it tightly, and squeeze out as much water as you possibly can. Alternatively, you can use your hands to grab handfuls of zucchini and squeeze the water out over the sink. Repeat this process until you've squeezed all the zucchini. You'll be surprised how much water comes out! The drier the zucchini, the crispier the fritters.
Transfer to a Clean Bowl: Once you've squeezed out all the excess water, transfer the zucchini to a clean, dry bowl.

Making the Fritter Batter:

Now that our zucchini is nice and dry, we can move on to creating the batter. This is where all the delicious flavors come together!

Add the Onion: Add the finely chopped onion to the bowl with the zucchini. Make sure the onion is finely chopped so it cooks evenly in the fritters.
Incorporate the Eggs: Add the lightly beaten eggs to the bowl. The eggs will act as a binder, holding all the ingredients together.
Add the Herbs: Now for the fresh flavors! Add the chopped fresh mint and dill to the bowl. Don't skimp on the herbs; they really make these fritters sing! If you don't have fresh herbs, you can use dried, but fresh is always best. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
Add the Feta Cheese: Crumble the feta cheese into the bowl. The feta adds a salty, tangy flavor that complements the zucchini and herbs perfectly.
Add the Flour and Spices: Add the 1/2 cup of all-purpose flour, black pepper, and garlic powder to the bowl. The flour will help bind the fritters and give them structure. The pepper and garlic powder add a little extra flavor.
Mix Well: Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the fritters tough. You want everything to be evenly distributed, but don't work the mixture too much.

Cooking the Fritters:

Alright, we're almost there! Now it's time to cook these little beauties. This is where the magic happens, and you'll start to see (and smell!) the deliciousness coming to life.

Heat the Olive Oil: Pour about 1/4 inch of olive oil into a large skillet or frying pan. Heat the oil over medium heat. You want the oil to be hot enough to sizzle when you add the fritters, but not so hot that they burn. A good way to test the oil is to drop a small piece of the fritter mixture into the pan. If it sizzles and browns nicely, the oil is ready.
Form the Fritters: While the oil is heating, lightly dust a plate with flour. This will prevent the fritters from sticking. Using a spoon or your hands, scoop about 2 tablespoons of the fritter mixture and gently form it into a small patty. Place the patty on the floured plate. Repeat this process until you have several fritters ready to cook. Don't overcrowd the pan; cook the fritters in batches.
Fry the Fritters: Carefully place the fritters in the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The fritters should be crispy on the outside and tender on the inside.
Drain on Paper Towels: Once the fritters are cooked, remove them from the pan with a slotted spoon and place them on a plate lined with paper towels to drain off any excess oil.
Repeat: Repeat the process of forming and frying the fritters until all the batter is used. You may need to add more olive oil to the pan as you go.

Serving and Enjoying:

Congratulations! You've made delicious Greek zucchini fritters. Now it's time to enjoy the fruits (or vegetables!) of your labor.

Serve Warm: Serve the fritters warm, ideally right after they're cooked. They're best when they're crispy and fresh.
Garnish (Optional): You can garnish the fritters with a sprinkle of fresh herbs, such as mint or dill.
Serve with Lemon Wedges: A squeeze of fresh lemon juice brightens up the flavors and adds a nice zing.
Serve with Tzatziki Sauce: Tzatziki sauce is a classic Greek yogurt-based sauce that pairs perfectly with zucchini fritters. The cool, creamy sauce complements the crispy, savory fritters beautifully.
Enjoy! Take a bite and savor the delicious combination of flavors and textures. These fritters are perfect as an appetizer, a side dish, or even a light meal.

Tips and Variations:

Add Other Vegetables: Feel free to add other grated vegetables to the fritter mixture, such as carrots or potatoes.
Use Different Cheese: If you don't have feta cheese, you can use another type of cheese, such as ricotta or Parmesan.
Make it Gluten-Free: To make these fritters gluten-free, use gluten-free all-purpose flour.
Bake the Fritters: For a healthier option, you can bake the fritters instead of frying them. Preheat your oven to 400°F (200°C). Place the fritters on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until golden brown.
Spice it Up: Add a pinch of red pepper flakes to the batter for a little heat.

Storage Instructions:

If you have any leftover fritters (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven or pan-fry them until heated through and crispy.

Nutritional Information (Approximate):

Per serving (about 3 fritters):

Calories: 250
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 400mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 8g

Enjoy your homemade Greek Zucchini Fritters! I hope you love them as much as I do!

Conclusion:

And there you have it! These Greek Zucchini Fritters, or kolokithokeftedes, are so much more than just a simple appetizer; they're a little taste of sunshine on a plate. I truly believe this recipe is a must-try for anyone looking to add a burst of fresh, Mediterranean flavor to their cooking repertoire. The combination of the tender zucchini, fragrant herbs, and salty feta cheese creates a symphony of textures and tastes that will leave you wanting more. But why is this recipe so special? Beyond the incredible flavor, it's incredibly versatile and surprisingly easy to make. Unlike some fritter recipes that can be fussy and require a lot of precision, this one is quite forgiving. You can adjust the amount of herbs to your liking, swap out the feta for another cheese if you prefer, and even add a pinch of red pepper flakes for a little kick. The key is to really squeeze out as much moisture as possible from the zucchini – that's the secret to achieving perfectly crispy, golden-brown fritters every time. These Greek Zucchini Fritters are fantastic served as an appetizer with a dollop of creamy tzatziki sauce or a squeeze of lemon juice. They also make a wonderful light lunch or side dish. Imagine them alongside a grilled chicken breast or a fresh Greek salad – pure perfection! For a heartier meal, try serving them with a side of roasted potatoes or a crusty loaf of bread for dipping in the tzatziki.

Serving Suggestions and Variations:

* Tzatziki Sauce: A classic pairing! The cool, refreshing tzatziki perfectly complements the savory fritters. * Lemon Wedges: A simple squeeze of lemon brightens up the flavors and adds a touch of acidity. * Spicy Yogurt Dip: Mix plain Greek yogurt with a pinch of red pepper flakes, garlic powder, and a drizzle of olive oil for a spicy twist. * Feta Cheese: Crumble extra feta cheese on top for an extra salty and tangy flavor. * Herbs: Experiment with different herbs like dill, mint, or parsley to customize the flavor profile. * Cheese Variations: Try using halloumi cheese for a salty, squeaky texture, or ricotta cheese for a creamier fritter. * Vegetable Additions: Add grated carrots or onions to the zucchini mixture for extra flavor and nutrients. * Baked Option: For a healthier alternative, bake the fritters in the oven instead of frying them. Preheat your oven to 400°F (200°C) and bake for about 20-25 minutes, or until golden brown. I'm so excited for you to try this recipe and experience the deliciousness of these little Greek treasures for yourself. Don't be afraid to get creative and experiment with different variations to find your perfect combination. Once you've made them, I would absolutely love to hear about your experience! Did you make any changes to the recipe? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below – I can't wait to see your culinary creations! Happy cooking, and Kali Orexi! (Bon appétit!) I am confident that you will love this Greek Zucchini Fritters recipe.