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Kolokithokeftedes enriched with carrot, crispy fritters served
Crispy Greek courgette fritters with feta and carrot

Courgette and carrot fritters (Kolokithokeftedes)

Author: Flavelo
Recipes Vegetarian & Vegan Starters
These classic Greek courgette fritters (Kolokithokeftedes) bring the taste of Mediterranean summers where fresh vegetables dominate. The recipe is special for the addition of carrot, which balances the saltiness of the feta with natural sweetness. The secret to perfect texture is thoroughly draining the vegetables, so the fritter fries crisp on the outside instead of steaming, remaining creamy inside.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large mixing bowl
  • Grater (large holes)
  • Clean tea towel or sieve (for squeezing)
  • Frying pan
  • Kitchen paper

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Cereals containing gluten

Instructions

1 ✓

Wash the courgette and carrot, peel the carrot, then grate them on the large holes of a grater. Sprinkle with salt, mix, and let sit for 15 minutes.

Tip: Salt draws water out of cells via osmosis, preventing the fritter from being watery.
2 ✓

Place the rested vegetables in a clean tea towel or sieve and squeeze out all possible liquid vigorously.

Tip: This is the most important step! If water remains, the breading gets soggy and won't brown (inhibits Maillard reaction).
3 ✓

Put the squeezed veg in a bowl. Add egg, crushed garlic, breadcrumbs, oregano, and pepper. Crumble in the feta cheese roughly.

Tip: Don't mash the feta into a paste; keep small chunks for bursts of flavour.
4 ✓

Mix the mass by hand. If it feels too wet, add a little more breadcrumbs. Form walnut-sized balls, then flatten into discs.

Tip: Let the mixture stand for 5 minutes before forming so breadcrumbs absorb moisture.
5 ✓

Heat a finger-width of olive oil in a pan over medium heat. Fry both sides of the discs for 3-4 minutes until deep golden brown.

Tip: Don't overcrowd the pan, as it cools the oil and fritters will absorb fat.
6 ✓

Remove fried fritters to kitchen paper to drain excess oil.

7 ✓

Serve immediately, offering cold tzatziki or lemony yoghurt alongside.

Tip: The contrast of hot, oily food and cold, acidic sauce refreshes the palate.

Recipe FAQ

Why does the fritter fall apart whilst frying?
Likely too much moisture remained in the veg, or the oil wasn't hot enough. Squeeze the courgette more thoroughly!
Can I bake them in the oven?
Yes, at 200°C for approx. 20-25 minutes, but the result will be less crispy than frying in oil.

Ingredients

  • 500 g Courgette (young)
  • 100 g Carrot
  • 100 g Feta cheese (firmer type)
  • 1 pc Egg (Large)
  • 100 g Breadcrumbs
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • 150 ml Olive oil (for frying)
  • 1 tsp Salt (for draining vegetables)
  • 0.5 tsp Freshly ground black pepper