Greek courgette fritters “kolokithokeftedes”.

10/12/20244passionfood

Prep time: 20 minutes

Cook time: 40 minutes

Serves: Serve 4 to 6 people - 12 fritters :

Ready for a Sunny Getaway? Let’s head to the Mediterranean with this delightful recipe for courgette fritters, known as “Kolokithokeftedes.” This Greek specialty, which I had the pleasure to taste during my trip to Naxos, is a celebration of the Greek summer. I can vividly picture myself in Eliniko with my family, savoring life and relishing an enchanting summer filled with memories.

These courgette fritters, shaped into lovely quenelles, showcase the best of local Greek ingredients, making every bite an explosion of flavor. Imagine the perfect combination of fresh courgettes, aromatic herbs, and feta, all enveloped in a golden, crispy crust. Sooooo delicious!

These little wonders are much more than just a dish; they embody the warm and festive spirit of Greek tavernas. It’s no wonder they have become one of my favorite dishes!

Preparing the Kolokithokeftedes:

To start, choose fresh courgettes and grate them. Then, add a pinch of salt and let them drain for about ten minutes. After that, squeeze them well to remove most of the liquid. Next, incorporate the rest of the ingredients: fresh mint and dill, finely chopped onion, and crumbled feta. I like to use manouri cheese here, a delightful Greek cheese made from sheep or goat milk. Finally, add an egg and flour to bind everything together, then form your quenelles ready to be fried until golden brown. 

Check out the ingredients and steps below to prepare these delicious Kolokithokeftedes and transport you to Greece!

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Greek courgette fritters “kolokithokeftedes”.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour
  • Serves: Serve 4 to 6 people - 12 fritters :

Although this recipe is inspired by Ottolenghi, I've made a few adjustments to get the Kolokithokeftedes I tasted in Naxos.

Ingredients :

For the garlic yogurt dip :

  • 150 g Greek yogurt , otherwise use the sour cream
  • 1 clove of garlic , Finalement grated using microplane
  • 1 lime , grated zest using microplane plus 1 tsp of its juice.
  • 1 Tbsp fresh dill, finely chopped
  • Salt and black pepper

For the courgette fritters :

  • 3 courgettes , trimmed and coarsely grated (580g)
  • 2 small shallots , finely chopped
  • 2 garlic cloves, finely grated
  • 1 lime, zest finely grated
  • 2 Tbsp fresh mint , leaves finely chopped
  • 2 Tbsp fresh dill , finely chopped
  • 60 g all purpose flour
  • 1/4 tsp baking powder
  • 2 eggs, lightly beaten
  • 2 tsp ground coriander
  • 150 g manouri cheese , otherwise you can use Feta cheese, roughly broken into 2cm chunks
  • vegetable oil, to fry (150 - 200ml)
  • salt and black pepper

Method :

  • 1)

    First, prepare the yogurt dip to accompany your fritters. In a small bowl, mix all the ingredients together, adding 1/4 teaspoon of salt and freshly ground black pepper. Adjust the seasoning as needed. Cover the bowl and refrigerate until serving.

  • 2)

    For the Kolokithokeftedes:

    In a colander placed over a bowl, add the grated fresh courgettes and sprinkle a teaspoon of salt. Mix with your fingers and let it sit for about ten minutes before squeezing out as much liquid as possible.

    Transfer the drained courgettes to a bowl and add the shallots, garlic, lime zest, chopped fresh herbs, ground coriander, flour, beaten eggs, 1/4 teaspoon of salt, and freshly ground black pepper. Mix until you have a uniform batter. Gently fold in the crumbled manouri cheese (or feta) so it doesn’t break up much.

    Taste and adjust the seasoning if necessary.

  • 3)

    Heat a large frying pan over medium heat and pour in vegetable oil until it’s about 2-3 cm deep. Once the oil is hot, use two tablespoons to form the quenelles and carefully drop them into the pan.

    Fry the quenelles for 3-4 minutes on each side, making sure to space them out so they don’t stick together. Once they are golden brown on both sides, transfer them to a plate lined with paper towels to absorb any excess oil. Continue this process with the remaining batter.

    Place the fried fritters on a baking sheet lined with parchment paper and pop them in a preheated oven at 180°C (350°F) for 5 minutes to warm through.

  • 4)

    Serve the Kolokithokeftedes with the garlic yogurt dip.

    Enjoy !!

Nutrition

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