Zucchini Fritters (Kolokithakia keftedes)

Zucchini Fritters (Kolokithakia keftedes)
Photo by Scott Phillips


  • ¼ cup crumbled feta cheese
  • 1 lb. zucchini (about 3 medium)
  • 1 Tbs. chopped fresh dill
  • ¼ cup grated Greek kefalotyri cheese or Parmigiano-Reggiano
  • 1 tsp. baking powder
  • 1 to 1-½ cups olive oil for frying
  • 1/8 tsp. freshly grated nutmeg
  • + 5 more ingredients
    • 1 cup finely chopped yellow onion
    • ½ tsp. chopped fresh oregano
    • Kosher or sea salt and freshly ground black pepper
    • ¼ cup finely chopped fennel stalks and leaves (save the bulb for another recipe)
    • 2-¼ oz. (½ cup) all-purpose flour

Trim the zucchini and coarsely grate them on a box grater. Put the grated zucchini in a colander and squeeze out as much liquid as possible with your hands.In a medium bowl, combine the zucchini, onion, flour, fennel, dill, baking powder, oregano, nutmeg, 1/2 tsp. salt, and 1/8 tsp. pepper and mi...

View full recipe at Fine Cooking


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