Snack · 40 min · greek

Kolokithokeftedes (Zucchini Fritters)

This is the kind of Greek snack you’ll make on repeat — zucchini and feta, 40 minutes, big payoff. The macros do the talking: 17g protein, 28g carbs, and 19g fat in every 346-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Zucchini
• 8 oz Feta
• 2 Eggs
• 4 Scallions
• 1/4 cup Fresh dill
• 2 tbsp Fresh mint
• 3/4 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 cup Olive oil
• 1.5 tsp Salt

Steps

1. Grate the zucchini coarse, salt it, and rest 15 minutes — then squeeze it in a towel until no more water comes out. This is the step people skip and the reason their fritters fall apart.
2. Fold in the crumbled feta, beaten eggs, scallions, herbs, flour, and baking powder. The batter should be thick enough to hold a spoon upright; add flour by the tablespoon if it slumps.
3. Rest the batter 10 minutes so the flour hydrates — the mixture tightens noticeably and fries up crisper.
4. Drop heaping tablespoons into 350°F olive oil and flatten slightly. Fry 3 minutes per side until deep golden; the sizzle should be vigorous but not violent.
5. Drain on a rack, salt immediately while hot, and serve with tzatziki or plain yogurt. They are best within 20 minutes of the oil — fritters do not believe in waiting.

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