Zucchini and feta fritters — kolokithokeftedes — are a beloved staple at Greek gatherings and barbecues. Crispy on the outside and soft within, these fritters are fragrant with fresh herbs and punctuated by salty, creamy cheese. They work as an appetizer, a light lunch or a satisfying snack, and they travel well if you want to pack them for a picnic or school lunch.
This version pairs two cheeses for a rich flavor: crumbled feta for its tangy saltiness and kefalograviera for a fuller, slightly nutty bite. Kefalograviera can be found at European delis or specialty stores; if unavailable, another firm Greek or Mediterranean cheese will work. Serve the fritters with tzatziki and a simple tomato-and-cucumber village salad for a classic, meat-free Greek meal. Kali orexi — enjoy!
- 4 large zucchini, grated
- 3 shallots, finely sliced
- 100 g feta, crumbled
- 100 g kefalograviera (or similar firm cheese), grated
- 1 egg, lightly whisked
- 3 tablespoons parsley, finely chopped
- 3 tablespoons mint, finely chopped
- 1 tablespoon dill, finely chopped
- 1 cup plain gluten-free flour, plus extra for dusting
- 1 teaspoon baking powder
- 2 teaspoons sea salt flakes (adjust to taste)
- Pinch of cracked black pepper
- Olive oil for shallow frying
- Grate the zucchini into a large bowl, sprinkle with a little sea salt and leave for 10 minutes. This helps draw out excess moisture.
- After 10 minutes, squeeze the zucchini firmly with your hands or press through a sieve to remove as much liquid as possible. Excess moisture will make the batter runny.
- Combine the drained zucchini with sliced shallots, crumbled feta, grated kefalograviera, the whisked egg and the chopped herbs in a mixing bowl.
- Stir in the gluten-free flour, baking powder, salt and pepper until just combined. Chill the mixture in the fridge for 30 minutes — this firms it up and makes rolling easier.
- If the mixture is still too loose after chilling, add a little more gluten-free flour, a tablespoon at a time, until it holds together.
- Shape the mixture into small patties or fritters and lightly dust each one with extra flour for a crisper coating.
- Heat a shallow layer of olive oil in a frying pan over medium heat. Fry the patties for about two minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding.
- Drain the cooked fritters on paper towel to remove excess oil and keep warm in a low oven if cooking in batches.
- Serve warm or at room temperature with tzatziki and a simple salad.
- Place zucchini in the Thermomix bowl and chop 3 sec/speed 5. Sprinkle with a little sea salt and leave for 10 minutes. Squeeze out excess liquid.
- Grate cheese and herbs in the bowl 5 sec/speed 7. Add the remaining ingredients and mix 10 sec/speed 4/reverse mode until combined.
- Chill the mixture for 30 minutes to firm up. If too runny, add more gluten-free flour a tablespoon at a time.
- Form small patties, dust with extra flour and shallow-fry in olive oil for about two minutes per side until golden. Drain on paper towel.
- Serve with tzatziki and fresh salad.
Tips and variations: For an extra-crispy finish, press the patties gently into a little extra flour or fine breadcrumbs before frying. If you prefer to bake instead of fry, place the patties on a lined tray, brush lightly with olive oil and bake at 200°C (390°F) for 15–20 minutes, turning once. You can vary the herbs — try adding a little oregano or chives — or swap the kefalograviera for pecorino or a sharp cheddar if needed.
Storage: These fritters keep well in the fridge for 2–3 days and can be gently reheated in a pan to restore crispiness. They also freeze well: flash-freeze on a tray, then transfer to a sealed container for up to one month. Reheat from frozen in a moderate oven until warmed through and crisp.
Notes: Because the recipe uses gluten-free flour, it’s ideal for those avoiding gluten. Adjust the salt depending on how salty your feta is. If serving to children, you can reduce the herbs slightly and cut the fritters into smaller, bite-sized pieces.
