Please pass me a plate of these Greek Style Zucchini Fritters (Kolokithokeftethes).
And by plate I mean a huge, never ending platter of them.
Time for taste buds to tingle and stomachs to gurgle because the world of vegetable-burger/ fritter creations is coming to a dinner table near you.
Grab a wonderfully small amount of ingredients, smash them altogether, fry for a few minutes and – Ta Dah! – you have yourself one of the most satisfying vegetarian snacks out there.
No, really, these fritters will change your vegetarian lives…
Not a Vego? Well me neither but I could quite easily become one if I could have that never ending platter of these Zucchini Fritters.
Ok so first of all, hi there, how are you?
Christmas and the New Year has been a fun-filled blur. Add a full family celebration, criss-crossing time zones, hours upon hours at the back of a plane (is it me or is airline food getting better. It’s just me isn’t it? Just desperate, jet-lagged, I need something to do for the next 8 hours, me. ) and I found myself with very little spare time.
Very little food blog writing time, anyway.
Sure, I planned ahead and created a heap of recipes (with photos) to post whilst I was away but the last few days of family, plane hopping, and breakfast buffet (and all other food) eating has seriously restricted time.
But aside from these #firstworldfoodbloggerproblems I am getting back on track with the writing.
So enough about me, back to these beauties….
There are really no words to describe how I feel about these patties of awesomeness. I. Just. Can’t. Even. ❤️
Crispy on the outside, soft, gooey, feta-cheese-infused goodness on the inside. Stop drooling already!
Throughout my teen years I lived in Greece and these were my favourite item on any Greek restaurant (in Greece we just called them restaurants) menu. Whenever we would go out for Mezze (like tapas, but Greek) it was well known that two plates of Zucchini Fritters would be ordered; one for the table and one for me.
It’s embarrassing to think that, once upon a time, I didn’t like zucchini. Really. There was a time that Zucchini (along with carrots, peas, corn, apples and other choice food items) were considered yucky (in my own words). And, I can also admit, that the first time I tried these fritters I had no idea they were made from Zucchini.
I mistook them for meatballs (the particular restaurant I was in made them much smaller than I’ve done here. They were also round and deep-fried making them dark and meatball-like).
You know that feeling when you’re expecting something to taste like one thing and, when you shove it into your mouth, it tastes completely different. It’s a shock to the senses.
It’s like there’s a faulty connection between your brain and tastebuds and, for a second, you’re all what’s happening to me ?
For a split, taste-blurring second the world doesn’t make sense.
The worst case scenario is you’ve just eaten something utterly disgusting; Like that fanciable filo pastry parcel (with cheese?) you’ve shovelled in at a party that turns out to be filled with cold and slimy artichoke.
But, on the flip side, you could find yourself not only eating something that is as good as what you were expecting, but something that is so much better. Like picking up what looks like a plain croissant only to discover it is filled with chocolate!
And that is the deal with these Zucchini fritters. They may seem like small, simple, not that interesting veggie patties. But, upon further investigation and taste testing, you will quickly find these are the most delectable vegetable contraption you’ve tasted in, like, forever.
And although designed as a meal accompaniment (or in a Greek Tapas-like situation) these Zucchini fritters and can easily be served (to yourself or others if you choose) as a main meal or as an oversized in-between-meal snack.
And, a little suggestion from me to you, these are amazing when slathered in Greek-syle Tzatziki!
Greek Style Zucchini Fritters (Kolokithokeftethes)
Prep Time: 20 mins || Cook Time: 15 mins || Makes: 12 – 15
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- 4 Zucchini/ Courgettes, grated
- 1 small onion, very finely diced
- 2 – 4 cloves of garlic, minced
- 1/3 Cup of bread crumbs
- 1 Large egg, lightly beaten
- 100g Feta Cheese
- 1 Tbsp fresh Dill, finely chopped (or 1/2 Tbsp Dried)
- 1 tsp fresh Mint, finely chopped
- 1/2 tsp ground black pepper
- Pinch of kosher salt
- 1 – 2 Tbsp Olive oil
- Either between your hands, or wrapped in muslin/ cheesecloth, squeeze the grated zucchini to remove as much moisture as possible.
- Place all the ingredients into a large bowl and stir until well combined and forms a mixture that holds together when lightly pressed
- Heat the olive oil in a large pan or skillet over medium heat. Spoon small patty-sized amounts of the mixture onto the pan and cook for 2 – 3 minutes or until the underside is nicely browned. Flip the fritter and cook the other side. Repeat until all mixture is used up
- When cooked on both side, remove the patty to a plate. If a little oily, the patties can be drained on paper towels.