Kolokithokeftedes (Zucchini Patties) with Yogurt Dill Sauce

Kolokithokeftedes (Greek Zucchini Patties) are a summer staple in Greece, packed with ripe zucchini, pan fried to crispy perfection and served with Greek yogurt dill sauce.

If there’s one thing my family appreciates, it’s a recipe made with fresh vegetables from our own garden.

Which is why this family recipe is a great way to utilize your abundance of summer zucchini and herbs.

what are kolokithokeftedes?

Kolokithokeftedes pronounced kolo-keetho-kef-tethes are a traditional Greek appetizer made with zucchini.

The word Kolokithokeftedes translates to ‘zucchini meatballs’ but this is a vegetarian dish with no meat in it.

What ingredients do i need FOR KOLOKITHOKEFTEDES?

Zucchini – you may need 2-3 zucchinis depending on the size. Use the large side of a box grater to grate the unpeeled zucchini.

Eggs – beat until frothy before adding the rest of the ingredients.

Parmesan – I like to buy a wedge of parmesan and grate if myself, but any grated parmesan will work.

Breadcrumbs – fine plain breadcrumbs are best.

Flour – use an all-purpose flour or swap for gluten free version if needed.

Baking powder – is added to create a fluffier patty.

Onion powder – is a good flavor to balance the zucchini.

Greek yogurt – choose a plain whole Greek yogurt for best results.

Dill – fresh chopped dill is best, but you can swap for dried dill if needed.

Lemon juice – fresh lemon juice is used to enhance the tangy flavor of the dip.

Garlic powder – garlic powder is a great addition to the dill sauce, but you could also use freshly minced garlic for a stronger garlic flavor.

How do you make kolokithokeftedes?

Step 1 – Mix together ingredients for yogurt dill sauce in a medium bowl and place in the fridge until ready to use.

Step 2 – Using the large side of a box grater, grate zucchini and set aside. Grate parmesan if needed and set aside.

Step 3 – Beat eggs in a large mixing bowl until frothy. Add zucchini, parmesan, breadcrumbs, flour, baking powder, onion powder, salt and pepper. Mix until combined.

Step 4 – Melt butter in a large skillet over medium heat. Add 2 tbsp of mixture to pan for each patty. Use your spoon to flatten into round shape. Cook for 3 minutes per side or until browned. Remove to wire rack and immediately sprinkle with salt.

Step 5 – Add more butter to pan as needed and repeat with the rest of the mixture.

TIP: zucchini patties can easily fall apart when flipping. The best way to avoid this is to ensure the bottom side is cooked and crisp before flipping, similar to a pancake.

What do you eat with zucchini patties?

You will typically find zucchini patties or fritters served on a mezze platter with tzatziki in Greek tavernas.

But I also like to make them as a healthy side dish at home. They pair perfectly with main courses like chicken, lamb, fish or steak.

Or I eat them fresh out of the pan with a little salt and side of yogurt dill sauce for an easy and satisfying summer snack.

storing and freezing instructions

Storing – place cooked patties in an airtight container and store in the fridge for 2 days.

Freezing – place cooked patties in an airtight container and freeze for up to 2 months.

Reheating – thaw out frozen patties and reheat for 15-20 minutes. Cook time will be much longer since frozen.

RECIPE FAQ’S

RECOMMENDED TOOLS

• Box grater
• Griddle

more greek recipes you’ll love

• Greek Eggplant Dip
• Feta and Tomato Phyllo Tart
• Greek Feta Potato Salad

RECIPE VIDEO

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