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Kolokythokeftedes (Zucchini Patties or Fritters)

11/12/2007 By Ivy Liacopoulou

kolokythokeftedes image

 

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.

 

kolokythokeftedes image

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:

Evaggelismos tis Theotokou Church

The Church of Evaggelismos tis Theotokou (the Virgin Mary)

Church painting

Painting a smaller Church

House Tinos

A typical island house at Tinos, where you may see of the roof the pigeon holes.

Nafplio:

Acronafplia

View from the Castle (Palamidi)

Nafplion and Bourdji

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.

Collage Kolokythokeftedes image

In the video, I made them using two spoons to form quenelles.  If you want to make them round, you can use an ice cream scoop and when putting them in the oil just press them with a spoon or fork to make them flat.  Otherwise, you can shape them with your hands.

 

Kolokythokeftedes (Zucchini Patties or Fritters)

Kolokythokeftedes (Zucchini Patties or Fritters)

Yield: 30
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 1 hour 45 minutes
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.

Ingredients

  • 500 grams / 1.1 lb zucchini, grated
  • 1 big onion, grated or finely chopped
  • 1 cup parsley, mint, basil or dill, finely chopped
  • 1 tbsp grated lemon zest
  • 1 - 2 eggs
  • 1 tsp salt
  • Freshly grated black pepper
  • ½ tsp cumin
  • ½ tsp sweet paprika
  • 200 grams / 7 oz feta, crumbled
  • 100 – 150 grams / 3.5 – 5.2 oz. flour (or bread crumbs or oats)
  • 1 tbsp baking powder
  • Olive oil, for frying

Instructions

  1. Wash the vegetables and let them drain.
  2. Grate the zucchini and put it in a colander with salt for half an hour.
  3. Squeeze to remove all the fluid.
  4. Put it in a large bowl, add 100 grams of flour as well as all the remaining ingredients and mix to combine.
  5. Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids. If the mixture has some moisture on top, add the remaining flour.
  6. Heat the olive oil in a heavy skillet or non-stick frying pan.
  7. Using two spoons, form quenelles and gently slip them into the oil one by one. Do not add too many in the pan. Fry on both sides until golden on both sides.
  8. Remove them on kitchen paper to drain excess oil.
© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Appetizers
Serve with some wine, tsipouro (tsikoudia, raki or zivania) or Greek ouzo!

Stin ygeia sas!

(The Greek phrase for toasting is “Stin ygeia sas” (pr. stin ee-GHEEA sas), which means “to your health”).

Kolokythokeftedes zucchiini fritters picture

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Filed Under: Greek, Greek Traditions, Mezedes-appetizers, My recipes, Vegetarian Tagged With: "Stin ygeia sas", Courgettes, Fritters, kolokythokeftedes, Nafplio, Patties, Tinos, Vegetables, Zucchini, zucchini fritters, Zucchini Patties

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Reader Interactions

Comments

  1. Peter M

    12/12/2007 at 12:29 pm

    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!

  2. Ivy

    12/12/2007 at 6:19 pm

    Peter I have lots of Tsipouro from Crete and from Cyprus which is called Zivania. My next meze will be with Tsipouro.

  3. steve

    15/09/2009 at 12:55 pm

    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

  4. Ivy

    15/09/2009 at 3:09 pm

    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

  5. steve

    16/09/2009 at 12:11 pm

    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.

  6. Ivy

    16/09/2009 at 12:39 pm

    You’re welcome Steve. Hope you and Yvonne enjoy your meze with a cold beer or a glass of wine.

  7. Angie's Recipes

    23/05/2010 at 7:24 am

    Ivy, these patties look very yummy too! Next time I definitely try them with feta cheese.

    Angie

    • ivyliac

      23/05/2010 at 7:39 am

      Thanks Angie. They are not very different from yours, just the spices and a little more herbs.

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