040Courgette fritters

Method

Aegean herb-rich tavern style. Makes about 12 to 14 fritters; best served warm with cold strained yoghurt or tzatziki.

You will need

• Box grater
• Clean kitchen tea towel
• Colander
• Large mixing bowl
• Wide frying pan
• Slotted spoon

1. Toss the grated courgettes with the salt in a colander and set aside for 20 minutes to draw out excess liquid. 20 min Ready when: courgettes weeping copious liquid
2. Transfer the courgettes to a clean tea towel and squeeze firmly with both hands over the sink until completely dry and compressed. 3 min Ready when: courgette shreds feel dry and clumped together
3. In a large mixing bowl, combine the squeezed courgettes, spring onions, chopped mint, dill, crumbled feta, black pepper, and beaten eggs. 2 min Ready when: herbs and cheese distributed evenly
4. Stir in the plain flour gradually until a cohesive, thick spoonable batter forms that holds its shape on a spoon. 2 min Ready when: batter is sticky and thick, not runny
5. Heat 1 cm of olive oil in a wide frying pan over medium-high heat until hot. 3 min Ready when: a small dollop of batter sizzles vigorously immediately
6. Drop heaped tablespoons of the batter into the hot oil, flattening them slightly with the back of the spoon, and fry in batches for 3 minutes per side until deeply golden and crisp. 6 min Ready when: both sides golden-brown and crisp
7. Transfer the fried fritters with a slotted spoon to a paper towel-lined plate to drain briefly, then serve warm. 2 min Ready when: drained of surface oil

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Make ahead and storing

Grate and squeeze courgettes ahead; mix in flour and fry just before serving to avoid batter becoming wet.

Fridge 2 days; re-crisp in a dry hot pan or hot oven, do not microwave.

Substitutions

• Fine semolina or gluten-free flour blend for Plain flour. Semolina yields a delightfully gritty, crisp exterior shell.
• Grated graviera or kefalotyri for Feta. Replaces the tart sharpness of feta with savoury, toasted dairy notes.

Common mistakes

• Failing to aggressively wring moisture out of the courgettes. Residual water turns the fritters soggy, requiring too much flour and yielding a heavy, doughy centre.
• Overcrowding the frying pan. Drops the oil temperature abruptly, causing the fritters to absorb grease rather than crisping.

Regional variants

• Cycladic style with grated graviera and dried spearmint
• Cretan kolokithokeftedes flavoured with fresh fennel fronds

About the dish

Kolokithokeftedes belong to the expansive Greek family of pseudo-meatballs (pseftokeftedes), vegetable- and pulse-based patties created to stretch ingredients and make economical use of seasonal garden gluts. During the summer months when courgettes proliferate, tavernas from mainland Greece to the Aegean islands prepare these fragrant fritters daily. The essential Greek character comes from an abundance of fresh herbs, predominantly mint and dill, combined with crumbled salty feta and sufficient resting to purge excess vegetable liquid.

Found in all of Greece, Cyclades, Crete. Cooked for everyday, summer.

Cousins elsewhere

• Mücver (Turkish). Both are aromatic courgette fritters binding grated marrow with fresh dill, mint, flour, and white cheese.
• Kolokithokeftedes (Cypriot). Cypriot versions frequently employ halloumi alongside or instead of feta.

Nutrition per serving (estimate)

469 kcal · protein 12.1 g · fat 37.5 g (saturated 9.4 g) · carbohydrate 22.4 g (sugars 5.4 g) · fibre 2.4 g · sodium 974 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Pan-Greek summer taverna tradition of herb-packed garden fritters bound with brined cheese..

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