Kolokythokeftedes are fried patties of grated courgettes (zucchini) – (kolokythia), as well as other herbs depending on preference, flour, bread crumbs and egg to bind the mixture together. The amount of flour required will vary according to the moisture of the zucchinis so make sure you add enough. The keftedes, or “fried balls” excuse the expression, are made with a variety of ingredients, are usually utterly delicious, and do not take much time to make.
These delicious morsels are perfect for a pre-dinner snack (meze, as we call it) or light lunch. They are served as a “mezes”, or as a side dish and are best eaten hot. Bite through a slightly crisp, brown outer coat and discover the meltingly soft, light yet sticky, interior. You’ll love them.
Serve with Cypriot wine, Zivania or Greek ouzo!
The Greek phrase for toasting is “Stin ygeia sas” … which means “to your health”.
Two years ago, my brother and his family came to Greece from Australia on holidays. I made them and they loved them.
We went to Nafplio during a weekend and then all together we went to Tinos for our holidays.
The Church of the Virgin Mary
Painting a smaller Church
A typical island house at Tinos, where you may see of the roof the pigeon holes.
View from the Castle (Palamidi)
In the local “tavernas” it was a kind of a speciality and we used to order them a lot. My sister in law remembered them a few weeks back when we spoke on the phone and I promised that I would post the recipe for her.
Kolokythokeftedes (zucchini patties), recipe by Ivy
- 5 zucchini, grated
- 1 red onion, grated
- 2 – 3 spring onions finely chopped
- ½ cup parsley, finely chopped
- 1/2 cup dill, finely chopped
- 2 tablespoons dried mint or 4 – 5 tablespoons fresh mint
- 1 egg
- 1 slice bread
- Salt and pepper
- Flour (about 5 tablespoons)
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- 1/2 cup of crumbled feta cheese, or grated halloumi, graviera or kefalotyri
- Olive oil for frying
- Wash the vegetables and place them in colander to drain the water away.
- Grate the zucchinis and place into a colander with salt for half an hour. Then squeeze to remove any remaining fluid.
- Place in a bowl with a slice of bread to absorb any excess fluid.
- Now break the egg into the bowl and add cheese of your preference, chopped herbs, onion, salt and pepper. (Easy on the salt, as all cheese mentioned above are quite salty and don’t forget that we added salt to the grated zucchini).
- Continue to massage the mixture between your fingers after adding flour until you have a smooth, but not runny, consistency.
- After this, the mixture is helped by being allowed to stand in the fridge for at least, an hour, before frying hot in olive oil.
- Scoop out patties with a spoon, and make flattened patties on a floured surface.
- Fry in hot olive oil. (Try frying one first and if it falls apart, add a couple of more spoonfuls of flour. The level of olive oil in the frying pan should cover half the patty). Turn the patties once, browning both sides.
- Finish by placing them on absorbent paper for a minute.
“Stin ygeia sas”
Kopiaste and Kali Orexi,