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Plate of Greek Zucchini Balls (Kolokithokeftedes) garnished with herbs

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
Cook Time 10 minutes
Total Time 40 minutes
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.