Zucchini Fritters (κολοκυθοκεφτεδες )

I first discovered the tastiest zucchini fritters arriving from the long international flight to my mothers home on a summers afternoon.  I was quite keen on freshening up with a siesta and on waking up she had prepared a ‘quick snack’.  Many of us know, that greek mothers of this generation are renowned for the meals they can put together and caution should be exercised when they mention it will only be a quick snack.

What she had prepared were stuffed zucchini flowers  that can only be described as heavenly and zucchini fritters flavoursome yet light and fresh.  Clearly her yield of zucchini was at its peak that summer.

So below is the authentic recipe and have checked it with her at 12 midnight over facebook messenger.  She has given it a thumbs up although she doesn’t believe ours will taste as good as hers anyway.



5 medium sized zucchini or 3 large zucchini

2 medium carrots

1/4 cup finely chopped parsley

3 tbspns dill ( optional )

4 tbspns plain flour or 3 tbspns quinoa flour for the gluten free version

1 egg

50g greek style feta.

salt and pepper to taste

makes about 20 fritters


Grate the zucchini and carrot and allow to strain extremely well in a colander.  As an added pre-caution I will press down the grated vegetable mix to ensure every drop of moisture is removed.  If you can, what is optimal is to allow the vegetable mix to strain for a few hours in the fridge.

Strain the feta well.  A greek -style feta is best used as it is harder in texture.  Crumb the feta with your hands.

Place the grated zucchini and carrot into a bowl and add all the ingredients.  Mix well and place the vegetables in the fridge for half an hour. At this point you are ready  roll the mix into a ball and flatten a little till the fritter is 6-8cm in diameter and 1 cm thick.  Mine are served with salad as a meal but if they are to be part of your tapas then smaller size may be better.

Heat a little oil in the pan. I like not to use too much oil so once the fritters have ‘sealed’ in each side cover the cooking pan so that the fritter can cook on the inside.  Dust the fritters with flour of your choice and cook on high heat for 1 minute on each side then lower and place the lid on the pan and cook on low heat for 2 minutes.

Tip: if your fritters fall apart they have not been strained adequately or need a little more flour to firm up.

Serve with Salad.





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