Greek Zucchini Balls (Kolokithokeftedes)

I can still remember the first time I tasted Greek Zucchini Balls, or Kolokithokeftedes, during a summer picnic at a friend’s house. The warm aroma of frying zucchini and herbs wafted through the air, and the crispy golden-brown balls were equally light and packed with flavor. I couldn’t resist diving into that platter, and I knew I had to learn how to make them myself. This recipe holds a special place in my heart because it combines fresh ingredients with the comforting taste of home. They are perfect as a snack, appetizer, or even a light meal. What makes these zucchini balls truly special is their wonderful balance of flavors from feta cheese and fresh herbs, making them a delightful treat for any occasion.

why make this recipe

Making Greek Zucchini Balls is a great way to enjoy the rich flavors of Greek cuisine with a healthy twist. These delicious bites bring together the squeaky freshness of zucchini and the savory taste of feta cheese, creating a perfect harmony of ingredients. They’re simple to prepare and allow you to use up seasonal vegetables, making this dish both sustainable and tasty. Plus, whether you’re having a gathering or a cozy night in, these zucchini balls will surely impress your family and friends.

how to make Greek Zucchini Balls (Kolokithokeftedes)

Ingredients:

• 4-5 cups grated zucchini
• 2 teaspoons salt
• 1 cup crumbled feta cheese (preferably Greek)
• 2 large eggs (beaten)
• 3 green onions (cleaned and thinly sliced)
• 1/4 cup finely chopped fresh mint
• 1/2 teaspoon black pepper
• 1 1/2 cups approximately self-rising flour
• Olive oil for frying

Directions:

1. Wash the zucchini and cut off the ends but do not peel. Grate using a food processor or a box grater.
2. Place the grated zucchini in a colander, sprinkle with salt, and mix it up evenly. Let it drain for 15-30 minutes in the sink.
3. After draining, gently squeeze the zucchini with your hands to remove as much water as possible.
4. In a large bowl, combine the beaten eggs, green onion, mint, feta, and black pepper.
5. Add the drained zucchini to the mixture and mix in enough self-rising flour to create a soft dough, adding about 1 1/2 cups.
6. For deep frying: Preheat olive oil in a deep fryer to 375°F. Line a large plate with 3-4 paper towel layers.

• Drop the dough by the tablespoon into the hot oil, try to keep them in ball shapes. Fry 4 or 5 at a time for 2-3 minutes, until golden brown. Use tongs to turn them for even cooking.
• Remove from oil with tongs or a slotted spoon and place on the paper towels to drain excess oil.

1. For stovetop frying: Heat about 1/3 inch of olive oil in a 12-inch skillet over medium-high heat until it reaches 375°F.

• (No thermometer? Drop in a small amount of batter; it should sizzle immediately.)
• Drop tablespoons of the batter into the oil, cooking 4-5 at a time for about 2 minutes on each side until golden brown. Flip them with tongs.
• Transfer to paper towels to cool.

Serve the zucchini balls warm, alongside some Authentic Greek Tzatziki Sauce for dipping.

how to serve Greek Zucchini Balls

Greek Zucchini Balls are best served warm. Pair them with a refreshing tzatziki sauce, which adds a creamy, tangy taste that complements the crunchy exterior. You can also enjoy them with a side salad or as a main dish with some pita bread. They make great appetizers for parties or quick snacks for a cozy night at home.

how to store Greek Zucchini Balls

If you have leftovers, store the cooled zucchini balls in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F for about 10-15 minutes to keep them crispy. Avoid microwaving, as it can make them soggy.

tips to make Greek Zucchini Balls

• Make sure to squeeze out as much moisture from the zucchini as you can; this will help achieve that perfect crispy texture.
• Experiment with additional herbs like dill or parsley for more flavor variations.
• Don’t be afraid to adjust the amount of feta cheese to your liking—more cheese means more flavor!

variation

You can try adding different vegetables into the mix, like grated carrot or corn, for added sweetness and texture. If you prefer a healthier method, you can bake the zucchini balls at 400°F for about 25-30 minutes, flipping them halfway through.

FAQs

1. Can I use frozen zucchini for this recipe? It’s better to use fresh zucchini, but if you must use frozen, ensure it’s completely thawed and drained of excess water.

2. Can I prepare the mixture ahead of time? Yes! You can prepare the zucchini mixture a few hours ahead and store it in the fridge until you’re ready to fry.

3. What if I can’t find self-rising flour? You can substitute self-rising flour with all-purpose flour and add 2 teaspoons of baking powder for every cup.

Greek Zucchini Balls

Delicious Greek Zucchini Balls, or Kolokithokeftedes, are crispy, flavorful bites made with fresh zucchini and feta cheese, perfect for a snack or appetizer.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Greek

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 4-5 cups grated zucchini Zucchini should be grated and water removed
• 2 teaspoons salt Used for draining zucchini

Batter Components

• 1 cup crumbled feta cheese Preferably Greek feta
• 2 large eggs Beaten
• 3 pieces green onions Cleaned and thinly sliced
• 1/4 cup finely chopped fresh mint
• 1/2 teaspoon black pepper
• 1 1/2 cups self-rising flour Approximately, adjust for dough consistency

For Frying

• Olive oil For frying

Method

 

Preparation

1. Wash the zucchini and cut off the ends but do not peel. Grate using a food processor or a box grater.
2. Place the grated zucchini in a colander, sprinkle with salt, and mix it up evenly. Let it drain for 15-30 minutes.
3. After draining, gently squeeze the zucchini with your hands to remove as much water as possible.
4. In a large bowl, combine the beaten eggs, green onion, mint, feta, and black pepper.
5. Add the drained zucchini to the mixture and mix in enough self-rising flour to create a soft dough.

Frying

1. For deep frying: Preheat olive oil in a deep fryer to 375°F.
2. Drop the dough by the tablespoon into the hot oil, frying 4 or 5 at a time for 2-3 minutes until golden brown.
3. Remove from oil and place on paper towels to drain excess oil.
4. For stovetop frying: Heat about 1/3 inch of olive oil in a skillet over medium-high heat until it reaches 375°F.
5. Drop tablespoons of the batter into the oil, cooking 4-5 at a time for about 2 minutes on each side until golden brown.
6. Transfer to paper towels to cool.

Notes

Serve warm with tzatziki sauce for dipping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes.