Recipes

Zucchini Fritters with Tzatziki

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Zucchini Fritters with Tzatziki made with Kastania Extra Virgin Olive Oil on plaid tablecloth

Summer is here. So are the zucchini — and lots of them. So it is a good time to try our recipe for zucchini fritters, served with tzatziki. 

Zucchini fritters are a summer favorite in Kastania. As Danae says, they are full of fresh herbs and vegetables, making them a healthful choice for your summer table. You can serve them as a meze (shared plate) or as a meal on their own. They certainly don’t have to be served with tzatziki, but we find it a natural pairing. 

If you are in Greece and want to order them, just ask for “kolokithokeftedes.” Kolokithi means zucchini and keftedes means “meatballs.” Kolokithi also means “nonsense.” When someone makes a foolish comment in Greece they may be told “kolothikia les” — you are talking zucchini.

Recipe

Ingredients:

  • For Zucchini Fritters:
  • 1.5 kg (~3 lbs) of fresh zucchini
  • 2 TBS Kastania extra virgin olive oil
  • 1 lb feta cheese
  • ½ cup grated mizithra cheese
  • ½ cup grated kefalotyri cheese
  • 3 cloves garlic, chopped
  • 2 scallions, chopped
  • 1/3 cup fresh dill
  • 1/3 cup fresh parsley
  • ½ cup fresh mint
  • 3 eggs
  • 1 cup bread crumbs
  • 1.5 cups flour
  • For Tzaziki:
  • 1 kg (~ 2 lbs) of Greek yogurt (with the least water possible)
  • 4 small cucumbers
  • 5-6 garlic cloves
  • 1 TBS Kastania Olive Oil
  • 1 TSP vinegar (white balsamic or substitute)

Notes:

  1. This recipe should serve 6-8 people, but it depends on how many other plates are served of course.

  2. If you cannot find mizithra (as we in the United States often cannot) you can substitute another Greek cheese like graviera. You can also just put more feta in place of the other cheeses with good results.

  3. For a less fried recipe you can pan fry the fritters until brown on each side, say 2-4 minutes, and then finish them in the oven at a low heat, perhaps 300 degrees for 15-20 minutes. Higher temperatures can darken them too much.

  4. Tzatziki should be thick, and not at all watery. It is important to get Greek yogurt with little water in it, or to strain the yogurt before mixing. Similarly, the cucumbers should be drained thoroughly after chopping them. Letting them sit with salt (as Danae does) is one way to speed this up.