Kolokythokeftedes (κολοκυθοκεφτ?δες) are delicious, crisp and surprisingly filling little balls of fried courgette.

They are traditionally made into bite-sized flattish balls and served as part of a meze with drinks or as an appetiser, but I often make them into larger sized patties for a snack or lunch with a salad.

This recipes makes around 16 medium sized fritters.

Ingredients

Serves: 2-4 (16 fritters)
Preparation Time: 20 minutes | Cooking Time: 10 minutes

• 2 large or 3 small courgettes, grated and squeezed (see method)
• 50 g hard cheese, grated (kefalotiri is traditionally used but any hard cheese is good)
• 50 g feta, crumbled
• 1 small onion or 3 spring onions, chopped small
• 1 egg, lightly beaten with fork
• 3 tablespoons plain flour, plus more for coating
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• salt and black pepper
• olive oil for frying

Denby Imperial Blue Cast Iron Griddle Pan 25 cm 0.7 Litre

Method

1. Wash courgettes and trim ends off (no need to peel). Grate them with a large-hole grater into a colander.
2. Mix a teaspoon of salt into the grated courgettes and leave to stand in the colander for at least 15 minutes to allow the water to be pulled out from the courgettes.
3. While waiting, grate the hard cheese, crumble the feta, chop the onions and herbs and beat the egg.
4. After the salted courgettes have stood for about 15 minutes squeeze handfuls over a sink to remove any remaining moisture.
5. Put the grated courgettes into a large bowl, add onion, cheeses, egg, herbs, flour, salt and pepper and thoroughly mix to combine ingredients (I usually mix roughly with a fork and then use my hands to make sure the egg is binding it together nicely). You may need to add more flour; the consistency should be of a very thick batter.
6. Heat 2 tbsp oil in a large frying pan or griddle (preferably a heavy based pan) over a medium heat.
7. Dust your hands with flour and take golf ball sized amounts of mixture and roll them in flour then flatten slightly to make patty. Drop them into the frying pan.
8. Fry for 3-4 minutes each side until cooked through and golden brown. Ensure each side is cooked firm before trying to flip them over.
9. Remove from pan and drain on absorbent kitchen paper.

Recipe Notes & Serving Suggestions

As part of a mezedes platter
On a bed of rocket or other green salad leaves
On their own with a large dollop of tzatziki or sour cream
As a lunchbox or picnic item (if they’re dry and crisp enough you can eat them with your hands).

Important Note: Courgettes have a high water content (95% water) and if you don't remove the excess (steps 2 and 4) you will end up with a soggy mush rather than crisp fritters. Don't be tempted to skip these steps and rely on just the flour to absorb the water.

Nutritional Info

Courgettes are high in beta-carotene (Pro-vitamin A) and are a source of folate, potassium and vitamins C. They are low in calories and have a high (95 percent) water content.