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Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices
Crisp kolokithokeftedes with feta cheese and fresh ingredients

Kolokithokeftedes

Author: Flavelo
Recipes Side Dishes
One of the most beloved 'meze' (starter) dishes of Crete, where the abundance of summer courgettes meets salty feta cheese. The name might seem like a tongue-twister, but it is a simple fusion of the words 'kolokitho' (courgette/pumpkin) and 'keftedes' (meatballs). The secret to the perfect fritter is removing the water: only then will the outside be crisp while the inside remains creamy from the feta, without becoming soggy with oil.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Coarse grater
  • Sieve or clean tea towel (to squeeze the courgette)
  • Mixing bowl
  • Frying pan

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Wash the courgettes, trim the ends and grate on a coarse grater. Salt generously, toss, and let stand for 15 minutes.

Tip: Salt draws water out of plant cells via osmosis. This is a critical step for a crisp result. (Dehydration).
2 ✓

Squeeze the courgette with your hands or by twisting in a tea towel as hard as you can. Pour away the liquid.

Tip: The drier the courgette, the less flour is needed, so the flavour will be more intense.
3 ✓

Put the squeezed courgette in a bowl. Crumble in the feta, add the beaten egg, crushed garlic, finely chopped herbs and pepper. (Be careful with salt, as feta is salty!).

Tip: Pieces of feta do not melt completely during frying, adding a pleasant texture to the fritter.
4 ✓

Mix in the cornmeal. You should get a mouldable, not too sticky mass. If it is soft, add more flour.

Tip: Cornmeal gives extra crunch and a nice yellow colour to the crust.
5 ✓

Form small patties. Heat a finger-width of oil in the pan over a medium-high heat. Fry the fritters for 3-4 minutes per side until golden brown.

Tip: Do not overcrowd the pan, otherwise the oil will cool down and the fritters will steam instead of frying.
6 ✓

Drain on kitchen paper. Serve warm with Greek yoghurt or tzatziki.

Tip: The contrast between cold yoghurt and hot fritters completes the experience.

Recipe FAQ

Why did the fritter become oily?
If the oil is not hot enough, the coating/crust does not seal immediately, and the fritter absorbs the fat.
It falls apart during frying.
Too much water probably remained in the courgette. Add a little more flour or breadcrumbs.

Ingredients

  • 500 g Young courgettes
  • 200 g Feta cheese
  • 1 Egg
  • 50 g Cornmeal (or plain flour)
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • 1 bunch Fresh parsley (or dill)
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper
  • 100 ml Olive oil (for frying)