Looking for a new zucchini recipe? Look no further! This Zucchini Fritters Recipe – Kolokithokeftedes is a delicious and satisfying appetizer or side that are sure to please the palette!
Last summer in Greece, we enjoyed our fair amount of amazing food. We indulged in a lot of classics, but were also introduced to a few new ones. One of our favorites we became obsessed with were Zucchini Fritters. They were flavorful, crispy, and we like to think they’re a good serving of veggies…But really! So we decided to make our own, so that we could enjoy them any time we like. And we’re super happy with how they turned out! We love to pair them with our Greek Tomato Sauce or our Tzatziki Sauce. If you take a bite and close your eyes, you can almost picture the blue Mediterranean sea in front of you. Now it’s your turn!
HOW TO MAKE THIS ZUCCHINI FRITTERS RECIPE
- Grate the zucchini into a bowl. If you have a food processor with a grater attachment, this works great and saves a ton of time.
- Place the zucchini in a colander and add a good amount of salt, to help drain the excess water. Let it sit for 30 minutes.
- While you’re waiting for the zucchini to drain, prepare all of your ingredients except for the olive oil.
- After the 30 minutes, squeeze any excess water out of the zucchini, and place into a bowl. This is a very important step to ensure your fritters don’t end up soggy.
- Add the ingredients to the bowl and mix.
- Start to take about a 1/8 cup of the mixture, and shape into flat fritters. Then dredge in the flour, shake off the excess, and place on a plate.
- Add olive oil to a pan (enough to coat the bottom) and heat on high. For crispy fritters, the oil needs to be very hot. Add the fritters, and cook on each side until crispy (about 4-5 minutes).
- Once cooked, move the fritters to a paper towel-covered plate to absorb any excess oil.
HOW CAN I MAKE SURE THE FRITTERS ARE CRISPY?
Adding enough olive oil to the pan will ensure you get crispy fritters. It’s simple, if there isn’t enough oil they won’t become crispy. Also, make sure the oil is hot, not warm.
WHY IS IT SO IMPORTANT TO SQUEEZE THE WATER OUT OF THE ZUCCHINI?
It is critical to get any water out of the zucchini, so that your fritters don’t end up soggy.
CAN I MAKE THE ZUCCHINI FRITTERS GLUTEN-FREE?
You definitely can! Just make your breadcrumbs using the gluten-free bread of your choice. For the flour, you can use almond flour or any other gluten-free flour.
Zucchini Fritters Recipe
Zucchini Fritters Recipe - Kolokithokeftedes
- food processor w/ shredding attachment
- 2 lbs zucchini grated
- 3 tbsp scallions
- 1 c breadcrumbs
- 1 tbsp parsley
- 1/2 tbsp dill
- 1/2 tbsp mint
- 1 egg
- 3/4 c parmesan cheese
- flour for coating
- 6 tbsp olive oil enough to cover the bottom of the pan
- Grate your zucchini into a bowl. We like to use a food processor with a grating attachment since it's so much quicker. If you don't have that, a normal grater will be fine.
- Place your grated zucchini into a colander, and add a generous amount of salt. This will help drain any excess water in the zucchini. Let sit for 30 minutes.
- While you're waiting for the zucchini to drain, prepare all the other ingredients except for the olive oil.
- Once the 30 minutes is up, check on your zucchini. Squeeze out any excess water still inside, and place in a bowl.
- Add all of your prepared ingredients to the zucchini. Mix well.
- Start to take about 1/8 cup of the mixture and shape into a fritter. Repeat until the mixture is gone.
- Take the fritters and dredge in flour, and shake off the excess. Place on a plate.
- Heat your olive oil in a pan over high heat. The oil needs to be very hot for the fritter to become crispy.
- Once the oil is hot, place the fritters in the pan. Fry each side until golden brown (about 4-5 minutes).
- Once the fritter is cooked, transfer them to a paper towel-covered plate to absorb any excess oil.
- After they have cooled, enjoy!
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