Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

Zucchini and Feta Cheese Fritters (Kolokithokeftedes) 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

Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 30 mins

    TOTAL : 1 hr

    SERVING : 15

    YIELD : 15 servings

Instructions Checklist
  • 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.

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  • 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.

Per Serving: 112 calories; protein 3.8g; carbohydrates 8.1g; fat 7.3g; cholesterol 25.9mg; sodium 200.6mg.