Greek Courgette Fritters with Feta and Dill (Kolokithokeftedes)
Courgette fritters, known in Greece as kolokithokeftedes, are among the most loved dishes in Greek cuisine. If you have ever sat around a table with friends at a traditional Greek taverna, you will know why everyone wants to order them.
Golden on the outside, soft inside and full of fresh herbs and salty feta, they are the kind of meze that disappears before you know it!
This homemade version brings together fresh courgettes, creamy Greek feta and fragrant dill to make a delicious Greek appetiser.
Serve them warm with tzatziki or Greek yoghurt for a taste of a traditional Greek taverna at home.
Ingredients
- 8 courgettes
- Coarse salt, to taste
- 2 eggs
- 30g milk
- 2 tablespoons breadcrumbs
- 500g feta cheese
- 1 tablespoon fresh dill, finely chopped, plus extra to garnish
- Plain flour, for coating
- 2 teaspoons onion powder
- Oil, for frying
Method
How to Make Greek Courgette Fritters
1. Grate the courgettes
Wash and trim the courgettes, then coarsely grate them. Place them in a large colander and sprinkle generously with coarse salt. Leave for 5 minutes to draw out the excess moisture.
2. Squeeze out the moisture
Squeeze the grated courgettes very thoroughly using your hands or a clean kitchen towel. Removing as much liquid as possible is the secret to fritters that hold together and cook nicely.
3. Mix the courgette mixture
Transfer the squeezed courgettes to a large bowl. Add the breadcrumbs, chopped dill and onion powder, then mix well.
4. Add the eggs, milk and feta
In a separate bowl, crack the eggs, add the milk and whisk until combined. Pour into the courgette mixture and stir well. Crumble in the feta and fold it through evenly.
5. Chill the mixture
Cover the bowl and place in the fridge for about 1 hour. This helps the mixture firm up before shaping.
6. Shape the fritters
Shape the mixture into small balls. Lightly coat each one in plain flour and shake off any excess.
7. Fry until golden
Heat oil in a frying pan over a medium-high heat. Fry the fritters in batches until golden brown and cooked through, turning as needed. Avoid overcrowding the pan so that the fritters fry evenly.
8. Drain and serve
Transfer the cooked fritters to a plate lined with kitchen paper to absorb excess oil. Garnish with fresh dill and serve warm.
