Kolokythokeftedes (pr. ko-lo-kee-tho-ke-FTE-thes) are one of the best mezedes (or appetizers) you can find in any Greek taverna during summer.
They are fried patties or fritters made of grated courgettes (zucchini), (called kolokythia, in Greek), but any other squash can also be used as well. Aromatic herbs, such as parsley, mint, basil, dill, etc., are used, depending on preference, cheese, usually feta, flour, (or bread crumbs, bulgur, or quinoa) and eggs are added to bind the mixture together.
The amount of flour required will vary according to the moisture left in the zucchini so make sure that you squeeze out most of the water.
These delicious morsels are perfect for a pre-dinner snack (mezes pl. mezedes, as we call them in Greek) or light lunch with a salad.
Shape them into patties by hand, round or oblong. However, today I am going to show you how I shape them into quenelles, a technique which is less messy.
Use two spoons to make the quenelles, to give an oval shape, similar to the way to shape ice creams or sobets. However, this method can also be used for other ingredients which are soft and can be shaped, such as mashed potatoes, etc.
The mixture passes from one spoon to the other, giving the shape of an elongated fritter and then fried.
Serve them as a appetizer or as a side dish and are best eaten warm, accompanied by tzatziki or yoghurt and feta dip or tyrokafteri.
Bite through a slightly crisp, brown outer coat and discover the meltingly soft, light yet sticky, interior. You’ll love them.
I’ve made them with all the above mentioned ingredients and whichever you will use, I assure you thaat they are utterly delicious, and do not take much time to make.
Two years ago, my brother and his family came to Greece from Australia on holidays. I made them and they loved them.
We went to Nafplio during a weekend and then all together we went to Tinos for our holidays.
Tinos Island:
The Church of Evaggelismos tis Theotokou (the Virgin Mary)
Painting a smaller Church
A typical island house at Tinos, where you may see of the roof the pigeon holes.
Nafplio:
View from the Castle (Palamidi)
Bourtzi
In the local “tavernas” it was a kind of a speciality and we used to order them a lot. My sister in law remembered them a few weeks back when we spoke on the phone and I promised that I would post the recipe for her.
Kolokythokeftedes (Zucchini Patties or Fritters)
Ingredients
Instructions
Stin ygeia sas!
(The Greek phrase for toasting is “Stin ygeia sas” (pr. stin ee-GHEEA sas), which means “to your health”).
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Kopiaste and Kali Orexi,
Peter M
Ivy, Kolokithokeftdes are indeed a wonderful meze but I’m now prefer a good Tsipouro with them or any meze.
Your technique of adding the slice of bread to absorb excess moisture is a wonderful idea!
Ivy
Peter I have lots of Tsipouro from Crete and from Cyprus which is called Zivania. My next meze will be with Tsipouro.
steve
I just found your recipe for Pourgouri Pilaf which we have tired and it was delicious thank you very much. Do you have a recipe for a dish which we often get as part of a meze in Cyprus where we live. It’s got courgettes and what looks like fried eggs in it. It isn’t served as patties like your kolokythokeftedes but on a plate and people take a couple of spoonfuls as part of the meze.
Thanks
Steve Horrocks
Pafos
Ivy
Hi Steve,
Glad you liked the pilaf. About the meze you are describing, I don’t think there is any recipe for this. Just fry or saute the courgettes in olive oil and if frying reserve the remaining oil or discard. Season with salt and black pepper and then add the eggs and mix, just like scrambled eggs. That’s it.
Ivy
steve
Thanks for that Ivy. We (well I mean my wife Yvonne) will give it a try. I do cook but she is the real Cypriot/Greek cookery enthusiast. Thanks again.
Ivy
You’re welcome Steve. Hope you and Yvonne enjoy your meze with a cold beer or a glass of wine.
Angie's Recipes
Ivy, these patties look very yummy too! Next time I definitely try them with feta cheese.
Angie
ivyliac
Thanks Angie. They are not very different from yours, just the spices and a little more herbs.