This dish from José Andrés’s cookbook Zaytinya might introduce itself as: “The name’s Kolokythokeftedes, but you can just call me zucchini fritters.” The Greek word is a mouthful, and many diners won’t attempt to say the name of this dish, and instead just point to the menu. But take the opportunity to learn a little Greek: “kolokythi” (zucchini) plus “keftedaki” (meatball). No matter how you say it (or not!), it’s one of our favorites—light zucchini fritters with a crunchy exterior and a sweet, creamy inside.
Tips for Gathering Ingredients for Greek Zucchini Fritters (Kolokythokeftedes)
I first tasted this dish in Santorini, where the rich volcanic soil of the Greek island makes for superb zucchini and tomatoes. If you can use in-season farmers’ market vegetables, the dish will be at its peak, but grocery-store zucchini will get you most of the way there. If you can’t find Kefalograviera cheese at the store, Manchego cheese can be substituted; just add a pinch more salt as Manchego is less salty than Kefalograviera.
Greek Zucchini Fritters (Kolokythokeftedes)
- Yield: 16 fritters 1x
Description
Don’t let the name fool you – they’re easier to make than they are to say.
Ingredients
For the Caper-Yogurt Sauce
- 2/3 cup Greek yogurt
- 1 tsp caper brine, plus 1 tbsp capers
- ¼ tsp orange blossom water
- Pinch kosher salt
- 1/4 tsp dried mint
- Extra-virgin olive oil
For the Fritters
- 2 cups shredded zucchini
- 3 scallions, thinly sliced
- 1 tbsp chopped parsley
- 2 tsp chopped mint
- 1 tsp dried oregano
- 1/3 cup panko bread crumbs
- 2 ounces Kefalograviera cheese, grated or shredded
- 2 tbsp all-purpose flour
- ¼ tsp freshly ground white pepper
- ½ tsp kosher salt 2 large egg whites
- 2 tbsp canola oil, plus more if needed
Instructions
For the Caper-Yogurt Sauce
- To make the sauce, whisk together the yogurt, caper brine, orange blossom water, 2 teaspoons of water, and a pinch of salt in a mixing bowl until smooth. If the sauce is too thick, add another teaspoon of water. Cover and refrigerate until ready to use.
For the Fritters
- For the fritters, stir together the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt in a large bowl.
- Whip the egg whites in a medium bowl until firm peaks form, then fold into the zucchini mixture.
- Heat about 2 tablespoons of canola oil in a large nonstick sauté pan over medium-high heat. Spoon 1 heaping tablespoon of zucchini batter onto the hot pan to form each fritter, using a spoon to pat them out to about 2 inches wide, and cook, turning once, until nicely browned, about 1 to 2 minutes per side. Transfer the fritters to a paper-towel-lined plate to drain.
- Continue with the remaining batter, being careful not to crowd the pan, until you have 16 fritters. If you need to add a bit more oil to the pan, be sure to let it get hot before adding more batter.
- To serve, remove the caper-yogurt sauce from the refrigerator, give it a good stir, then spread it in a shallow serving bowl set on a serving platter. Top the sauce with the whole capers, sprinkle with dried mint, and drizzle with a little olive oil. Arrange the fritters around the sauce.
Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Photography © 2024 by Thomas Schauer. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
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