Greek Zucchini Fritters (Kolokithokeftedes)

Ingredients

• 2 whole zucchini, medium
• ½ tsp salt
• ¾ cup feta cheese, crumbled
• 2 tbsp fresh dill (or mint), chopped
• ¼ cup all-purpose flour
• 3 tbsp olive oil, for frying

Instructions

1. 1

   Trim the ends off both zucchini, then use the large holes of a box grater to shred them, pressing down firmly as you push the zucchini across the grater.

2. 2

   Place the shredded zucchini in a fine-mesh colander set over a bowl, then sprinkle with 0.5 teaspoon of salt and stir with your hands.

3. 3

   Let the zucchini sit in the colander for 10 minutes so water drains out—you'll see liquid pooling in the bowl below.

4. 4

   Using a clean kitchen towel or paper towels, gather the drained zucchini in small handfuls and squeeze firmly over the sink to remove as much water as possible.

5. 5

   Transfer the squeezed zucchini to a medium bowl, then add the 0.75 cup crumbled feta, 2 tablespoons chopped dill, and 0.25 cup flour.

6. 6

   Stir everything together with a wooden spoon until the mixture looks uniform and holds together when squeezed—no streaks of dry flour should remain.

7. 7

   Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Using a spoon or your damp hands, scoop 2-tablespoon-sized portions of the zucchini mixture and gently flatten each into a patty about the thickness of your thumb.

9. 9

   Carefully slide 4 to 5 patties into the hot oil, spacing them so they don't touch, and let them cook without moving for 2 to 3 minutes until the bottom is the color of golden honey.

10. 10

    Using a thin metal spatula, lift one edge of a patty to peek at the bottom—when it's golden brown and firm enough to flip without breaking, flip all the patties at once.

11. 11

    Cook the second side for 2 to 3 minutes until it also turns golden brown and the edges look slightly darker and crispy.

12. 12

    Slide the finished patties onto a paper-towel-lined plate to drain excess oil, then repeat steps 8–11 with the remaining mixture, adding 1 tablespoon more oil if the pan looks dry.

Tools you’ll need

• box grater
• fine-mesh colander
• medium bowl
• wooden spoon
• large nonstick skillet
• thin metal spatula
• paper towels

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