Zucchini feta fritters were a constant at every Greek barbecue we attended growing up. Kolokithokeftedes are deliciously crisp and packed full of vibrant green herbs and salty cheese so it is no wonder they were so universally appealing and piled high on everyone’s plates. I enjoy them hot and cold for breakfast, lunch, dinner and every snacking occasion in between. They are even great as patties in veggie burgers and kids love them in school lunch boxes.
The combination of my two favourite cheeses – feta and kefalograviera, adds a wonderful salty creamy dimension to these fritters. You can find kefalograviera cheese in European delis and specialty grocers. Serve with tzatziki and a tomato and cucumber village salad for a traditional Greek vegetarian lunch. Kali Orexi!
- 4 large zucchini, grated
- 3 shallots, finely sliced
- 100g feta, crumbed
- 100g kefalograviera cheese, grated
- 1 egg, lightly whisked
- 3 tbs parsley, finely chopped
- 3 tbs mint, finely chopped
- 1 tbs dill, finely chopped
- 1 cup plain gluten free flour
- 1 tsp baking powder
- 2 tsp sea salt flakes
- Pinch of cracked pepper
- Olive oil for shallow frying
- Place zucchini in a bowl and sprinkle with some sea salt. Set aside for 10 minutes then use your hands to squeeze excess liquid from zucchini.
- Combine zuchini, shallots, cheeses, eggs, herbs, flour, baking powder, salt and pepper in a bowl. Place mixture in the fridge for 30 minutes so fritters are easier to roll.
- Remove mixture from fridge. If too runny, add some more flour.
- Roll into small patties. Dust patties with extra flour for a crispier coating.
- Heat oil in frypan over medium heat. Cook patties for two minutes on each side or until golden. Drain on paper towel.
- Serve with tzatziki.
- Chop zucchini in mixing bowl 3 sec/speed 5. Sprinkle with some sea salt. Set aside for 10 minutes then use your hands to squeeze excess liquid from zucchini.
- Grate roughly chopped cheese and herbs in bowl 5 sec/speed 7. Add all other ingredients and mix 10 sec/speed 4/reverse mode.
- Place mixture in fridge for 30 minutes so fritters are easier to roll.
- Remove mixture from fridge. If too runny, add some more flour.
- Roll into small patties. Dust patties with extra flour for a crispier coating.
- Heat oil in frypan over medium heat. Cook patties for two minutes on each side or until golden. Drain on paper towel.
- Serve with tzatziki.
Sounds delish, , but what is kefalograviera cheese and what equivalent is 100 grams to ounces or tablespoons. Thanks
Hi Marilyn,
Kefalograviera is a salty hard Greek cheese that you will find in your local deli. Similar cheeses are Kasseri and Kefalotyri and these can be substituted for each other. 100g is roughly just over 1 cup grated cheese. Good luck!
Could you bake these instead?
Yes just spray with olive oil.
Hi Marilyn,
Kefalograviera is a salty hard Greek cheese that you will find in your local deli. Similar cheeses are Kasseri and Kefalotyri and these can be substituted for each other. 100g is roughly just over 1 cup grated cheese. Good luck!
these sound DELISH! are they freezer friendly?
Yes they are Jodie. Just thaw before cooking.
These fritters are absolutely delicious. Thankyou Helen!
Caroline I’m so happy you enjoyed my gluten free Greek Kolokithokeftedes recipe. We are obsessed with them too! Helen.xx
How long will they last in the fridge..
Thank you..
Hi Roula
Once cooked you could store them in an airtight container in the fridge up to 3 days. You can also freeze uncooked patties for longer and just thaw prior to cooking.
Hi there, when you say Gluten-Free flour what could you recommend for someone who is also intolerant to additives and preservatives. Most of the Gluten-free flours available in the supermarket are laden with nasties.
My favourite brand is Bob’s Red Mill 1 to 1 plain gluten free flour. If you just want to use a single flour for the fritters instead of a blend you could either use tapioca or besan flour. Enjoy!