Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

24
GreekMuse 10

"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."

Ingredients

1 h {{adjustedServings}} servings 112 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. 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.
  2. 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.
  3. Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  4. 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.
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Reviews

24
  1. 30 Ratings

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LOVE this! I added some caraway seeds, and baked instead of fried. Only used 2 zucchini. It was easy to form. No problem, not too wet or dry. Absolutely perfect and will make them a thousand mor...

Nice flavour, just a bit on the soft side, added some extra breadcrumbs. Put them in the oven for 5 minutes to crisp up a little, seved on pita with tatziki, lettuce, cucumber and tomato. Finish...

Holy moly these are AWESOME. This will definitely become a family tradition. I recommend one small change-dredge the fritters in panko bread crumbs instead of flour. Serve fritters with tzati...