Kolokithokeftedes (Greek Zucchini Patties)

Kolokithokeftedes (Greek Zucchini Patties) are a summer staple in Greece, packed with fresh Mediterranean herbs, salty crumbled feta and pan fried to a crispy golden-brown.

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

Which is why this family recipe from my cousin in Athens is a great way to utilize our summer zucchinis 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?

• Zucchini – you may only need 3 zucchinis if they are very large.
• Red onion – diced finely is best.
• Green onions – sliced finely.
• Fresh mint – chopped finely.
• Fresh parsley – chopped finely.
• Fresh dill – chopped finely.
• Feta – don’t buy already crumbled. Buy as a whole block and use your hands to crumble.
• Eggs – beat the eggs in a separate bowl until frothy before adding to the zucchini mixture.
• Black pepper – no need for additional salt since the feta is already salted.
• Self-rising flour – helps form the patties.

How do you make kolokithokeftedes?

Step 1 – Line a large bowl with a kitchen towel. Wash zucchini and grate using a box grater. Place grated zucchini in the bowl with a generous sprinkle of salt. Let sit for 10 minutes.

TIP: use the large holes of a box grater and do not peel the zucchini.

Step 2 – Meanwhile, dice the red onion then finely chop green onions, mint, parsley, and dill. Set aside.

Step 3 – Using your hands, squeeze as much liquid out of the zucchini as possible. Then wrap in the towel and squeeze again, releasing as much liquid as possible.

TIP: less moisture equals crispy patties. Make sure to squeeze out as much liquid as possible.

Step 4 – Transfer zucchini to a large bowl along with the chopped onions and herbs. Add in the block of feta, using your hands to crumble. Beat the 2 eggs in a separate small bowl and add in with the black pepper. Lastly, add 4 tbsp of flour and mix until completely combined. Do not over mix.

Step 5 – Heat 2 tbsp olive oil in a large pan over medium heat. Pick up a spoonful of the mixture and drop into the pan, repeat (do not overcrowd pan). Using the back of spoon, lightly press down to spread out into a patty shape.

Step 6 – Once the bottom side of the patty has crisped to golden-brown it’s time to flip and cook the other side. Times vary but they generally need 2-4 minutes per side.

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.

Step 7 – Work in batches and place on a paper towel lined plate to drain excess oil. Serve warm or room temp with tzatziki sauce or sour cream!

What do you eat with zucchini patties?

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

But, I also like to make them as a healthy side dish at home. I think the vegetable patty filled with fresh and fragrant herbs pairs perfectly with main courses like lamb or ribeye steak.

Or, I eat them fresh out of the pan with a little salt 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

more greek recipes you’ll love

• Greek Chicken Souvlaki Wrap
• Greek Meatballs with Tzatziki Sauce
• Greek Pita Bread

STEP-BY-STEP TUTORIAL VIDEO

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