Kolokithokeftedes or zucchini fritters/ patties. These are one of my favorite Greek meze. 🇬🇷💙 I had to cut back some of my herbs in my herb garden, so this recipe has fresh basil, oregano, & mint in it. And it’s such a refreshing combination! The fresh herbs really make the difference! And truly you can create any combination that you enjoy.
I still remember the first time I ate kolokithokeftedes in Athens. I was eating dinner in Plaka, under the Acropolis, listening to musicians play Greek music, a man plucking the strings of his bouzouki. I was with friends and the night was full of laughter, meze & good wine. I had never eaten these before. And everything about their taste and texture made them an instant favorite. Ketofying this recipe was a must, and it was easy to make the adjustments.
Not only is this recipe wheat free, it is completely grain free, as I have replaced white flour with almond flour and psyllium husk. Great for keto & low carb, paleo folks, as well as celiacs.
We usually serve these with tzatziki.
Here is the link to the tzatziki recipe for you!
1 large zucchini (2 cups grated)
1 cup fresh basil
1/2 cup fresh oregano
1/2 cup fresh mint
Zest of 1 lemon
Juice of one lemon
1/2 cup crumbled feta
1/2 tsp salt
1/4 tsp pepper
3 beaten eggs
1 cup fine almond flour
1/4 cup psyllium husk
1 tbsp olive oil
1 tbsp baking powder
Start by grating your zucchini with a box grater. Put them into a strainer over a bowl and salt them to release the water. While you are waiting for this, chop up your herbs, scallions & shallot. When all of the water is released from the zucchini, give it a few good squeezes until you see no more water coming out. Spill the water.
Now toss everything together. Add in the remaining ingredients. Let sit for 10-15 minutes so that the psyllium husk absorbs any fluids. The psyllium husk is an important ingredient because it helps tho bind the mixture so that your patties do not fall apart when frying.
You can bake or fry these.
To bake, preheat the oven to 425 F. Spoon & gently flatten them onto a parchment lined baking sheet. Bake for 12 minutes on each side.
To fry them, heat up some olive oil in a pan. Using a tablespoon, spoon out individual patties, and lightly press down on the top to flatten them a touch. Let it become golden brown on the bottom & flip. When they are ready, drain on a paper towel.
Serve with tzatziki!
2 thoughts on “Kolokithokeftedes or Zucchini Fritters Gone Ketolicious”
Looks scrumptious and seems very easy!!! Bravo. Trying it tonight. I also have zucchini flowers that I will stuff with cheese. Yummy yummy.
Let me know how they come out! I love zucchini flowers too!!!