🥒 Kolokithokeftedes (Zucchini Fritters)
Kolokithokeftedes are Greek zucchini fritters made from grated zucchini mixed with crumbled feta, fresh mint and dill, bound with flour and egg. They are pan-fried until crisp and golden outside and soft and herby inside. They are served warm as a meze, often with lemon wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g zucchini, grated
- 150 g feta, crumbled
- 10 g fresh mint, chopped
- 10 g fresh dill, chopped
- 2 eggs
- 80 g flour
- Salt and black pepper
- 3 tbsp olive oil for frying
Method
- Salt the grated zucchini, leave 15 minutes, then squeeze out as much water as possible.
- Mix with feta, herbs, eggs, flour and pepper.
- Heat the oil and drop in spoonfuls of batter, flattening slightly.
- Fry 3 minutes per side until golden; drain on paper.
How to make it lighter
- Bake on a lined tray at 200 °C for 20–25 minutes instead of frying.
- Measure the oil — 1 tbsp olive oil is about 120 kcal.
- Squeeze the zucchini well so the fritters absorb less oil.
History
Kolokithokeftedes are a summer meze in Greek tavernas and homes, made when zucchini is plentiful; they are especially associated with the islands.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Kolokithokeftedes (Zucchini Fritters) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →