Greek Zucchini Fritters (Kolokithokeftedes)

Follow our step-by-step guide on how to make Greek Zucchini Fritters (Kolokithokeftedes).

1. Step 1

   Shred the zucchini into a colander and sprinkle with 2 teaspoons of salt. Let it drain over the sink for 20 minutes to remove excess moisture.

2. Step 2

   In a separate bowl, mix the water and flaxseed meal until well combined. Allow this mixture to sit for about 10 minutes to thicken.

3. Step 3

   Squeeze out the liquid from the shredded onion and potato using a clean tea towel, then set them aside.

4. Step 4

   In a large mixing bowl, combine the bread crumbs, chopped mint, dill, parsley, lemon zest, black pepper, and nutmeg. Add the flaxseed meal mixture and stir to combine.

5. Step 5

   Rinse the shredded zucchini lightly and wring out any remaining liquid using a tea towel. Add the zucchini, shredded onion, potato, and carrot to the bread crumb mixture and mix well. Then, incorporate the flour and baking powder, combining everything thoroughly with your hands. Let the mixture rest for at least 10 minutes at room temperature, or cover and refrigerate for up to 3 days.

6. Step 6

   Heat 3 tablespoons of olive oil in a shallow frying pan over medium heat, ensuring the oil does not burn.

7. Step 7

   Scoop the zucchini mixture into 1/3-cup portions and roll them into balls. Working in batches, add the balls to the hot oil and gently flatten them into patties. Fry until golden brown, about 2 to 3 minutes per side. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture, adding 2 tablespoons of oil to the pan between batches. Serve warm.