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Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

By: GreekMuse

"These aren't your typical zucchini fritters! These are made the Greek way with feta cheese and a hint of mint. Sure to be a hit with your company."

Rate/Review | Read Reviews (15)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

1 potato
3 zucchini, shredded
1 egg, beaten
1/2 sweet onion, finely chopped
10 fresh mint leaves, finely chopped
1 (8 ounce) package feta cheese, crumbled
1/4 cup dry bread crumbs
6 tablespoons all-purpose flour
1/2 cup olive oil, or as needed
salt and ground black pepper to taste

Directions

Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

Footnotes

Cook's Note
You can spoon drop the mixture into frying pan if the consistency isn't forming patties well. Just lightly flatten once in pan to evenly cook.
Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.