The combination of the sweet zucchinis, tangy feta and aromatic mint brings memories of summer in the Aegean Sea.
I try to keep my crispy and savoury zucchini fritters light, and a bit fluffy, that match well with the yoghurt-feta sauce. While considered a starter or a meze dish, I just can’t stop eating them which in my world they become a main dish!
Kolokithokeftedes with Yoghurt and Yoghurt-Feta Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
I hope you enjoy it!
Here you can find more of my recipes with zucchinis.
|Prep Time||40 Minutes|
|Cook Time||10 Minutes|
|Passive Time||1 Hour|
- 3 Zucchinis/Courgettes
- 150 gr Feta Cheese , Charalambides-Christis, crumbled
- 60 gr all-purpose flour
- ½ teaspoon Baking Powder
- ½ Yellow Onion
- 1 medium Potato , washed and peeled
- 1/3 cup fresh Mint , home grown, leaves picked and finely chopped
- 1/3 cup fresh Parsley , leaves picked and finely chopped
- 3 Eggs , whisked well
- ½ teaspoon Cumin , ground
- 120 ml Rapeseed Oil , or any vegetable oil
- 20 ml olive oil
- 1½ teaspoons fine Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Fritters:
- Hand grate the zucchinis/courgettes, onion and potato and keep on the side in a sieve for 30 minutes with a ½ teaspoon of salt added. Place in a kitchen towel and squeeze tightly to remove the excess water.
- Place the squeezed veggies in a bowl and add the feta cheese along with most of the chopped mint and all the parsley, the whisked eggs and cumin and season with the remaining salt and pepper. Fold carefully and place in the refrigerator for 30 minutes.
- Take out of the refrigerator and add the flour, the baking powder and mix gently as you want your mixture to remain light.
- Put a cast iron frying pan on medium heat, add the oil and heat up without burning. Spoon (with a tablespoon) from the mixture and carefully add to the pan without overcrowding it. Use a spatula to gently flatten the fritters and cook for about 6 minutes, tossing halfway through. Your fritters should be both crisp and golden colour. Repeat the above for the remaining mixture.
- With a slotted spoon take off the pan and place in a tray lined with a wire rack to allow some of the oil to drain. Serve while drizzling some of the sauce on top and sprinkle with the remaining mint.
- Add in a bowl the yoghurt, feta cheese, lemon juice, honey and 2 tablespoons of the mint and fold to combine. Season with the salt and pepper and refrigerate to keep cool. After spooning some of the sauce over the cooked fritters, place the remaining sauce in a serving bowl, gently pour the olive oil on top, sprinkle the remaining mint and place the bowl next to the fritters.