Crispy Kolokithokeftedes Recipe | Crunchy Greek Fritters
My yiayia used to make these on the porch of her stone house in Thessaloniki, the summer air thick with jasmine and the sound of cicadas. She’d stand over the grater, her hands moving fast, and the kitchen would fill with that earthy zucchini scent that says “summer’s here.” Turns out the roots of kolokithokeftedes stretch back to ancient Greece, where folks tossed garden veg into simple fritters to stretch the harvest.
If you’ve ever bitten into a soggy zucchini patty, you know the disappointment—like biting a cloud that never quite lifts. The secret isn’t fancy; it’s just squeezing out every drop of water and giving the batter a good, hot sear. The acid in the feta helps the cornmeal‑free batter set fast, so you get that golden crust without a greasy mess.
Pro tip: keep a bowl of ice water nearby. If the oil starts to smoke, pull the pan off the heat for a sec—better a tiny pause than a burnt batch. And don’t be shy with the fresh herbs; they’re the little bursts of brightness that make each bite feel like a mini vacation.
Alright, let’s get those hands a little messy. Below is the straightforward way to bring a taste of the Aegean to your table.
Instructions
- Grate the zucchini, then wring out as much water as you can—trust me, this step makes or breaks the crunch.
- In a big bowl combine the dry zucchini, feta, green onions, and dill.
- Stir in the flour, baking powder, egg, salt, and pepper until everything just sticks together.
- Heat a generous splash of olive oil in a skillet over medium‑high heat; you’ll know it’s ready when a pinch of batter sizzles instantly.
- Drop spoonfuls of the mixture into the pan, flatten lightly, and fry 2‑3 minutes per side until golden and crisp.
- Transfer to a paper‑towel‑lined plate and sprinkle a little extra feta while they’re hot.
- Serve warm with a wedge of lemon and a dollop of tzatziki, if you’re feeling fancy.
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