Kolokithokeftedes or squash fritters are so light and so crispy but just jammed packed with flavour… so much so you’d never think that they were Lenten or fasting friendly!!!! The mixture from my recipe can
Be made up to three days before you want them; just cover them and put them in the fridge.

I always think that Kolokithokeftedes are best eaten hot and straight from the pan, but they are also lovely the next day for lunch.

Kolokithokeftedes - Squash Fritters

Course: Appetizer, dinner, Side Dish, Snack
Cuisine: Greek
Keyword: Kolokithokeftedes, squash fritters

Ingredients

  • 2 tbsp Flax meal
  • 1/2 cup Room temperature water
  • 2 large Zucchini
  • 1/2 cup Shredded potato
  • 1/2 cup Shredded carrot
  • 1/2 cup Shredded onion
  • 1/3 cup Chopped herbs, I use 2 tbsp each of mint, dill and parsley
  • 1 tbsp Lemon zest
  • 1/2 cup Bread crumbs, fine crushed and unseasoned
  • 1/2 cup Farina Plain Flour
  • 1 tsp Olympian Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1/4 tsp Ground nutmeg
  • Approx 1/2 cup Respect Olive Oil, or vegetable oil for frying

Instructions

  • Shred zucchini into colander and sprinkle with about 2 tsp of salt (this amount is in addition to above 1/2 tsp). Allow to drain over the sink for 20 minutes or so.
  • Mix flax meal and water until completely combined. Set aside and allow mixture to sit for about 10 minutes as you prepare the rest of your recipe.
  • Shred onions, carrots and potatoes. Squeeze out liquid from onions and potatoes by ringing them in a clean kitchen/tea towel over the sink. Set aside.
  • Chop herbs, measure out breadcrumbs and spices (leaving out the AP flour), zest lemon and combine all in a large bowl.
  • When flax meal is ready, mix into large bowl with herbs/crumbs/spices until completely combined.
  • Rinse (just very lightly) shredded zucchini and ring out any liquid in a kitchen/tea towel, my method of choice. Add all shredded veggies to bowl with flax/herbs/etc mixture and stir to combine completely.
  • Lastly, add the flour and, now working with your hands, combine everything once more.
  • Set aside to rest for at least 10 minutes on the counter and for up to 3 days, covered in the refrigerator.
  • Add 3 tbsp oil to shallow frying pan and bring to medium heat. Watch the pan so your oil does not burn! I keep my pan at number 5 on my induction stove and remove pan from heat for about a minute between batches.
  • When ready to fry, scoop up squash mixture (I use a 1/3 cup measure) and roll into a ball your hands. Add ball to hot pan and gently pat into a patty.
  • Make sure there is room around each for you to be able to flip them easily. Depending on the temp of your oil, frying should take about 2-3 minutes per side and come out a nice crispy golden brown. Add 2 tbsp oil to the pan between each batch.
  • Serve these immediately!