Zucchini Basil and Feta Fritters, gluten-free (kolokitho-keftedes)
These homemade gluten-free Zucchini, Basil, and Feta Fritters are perfectly crispy on the outside and juicy on the inside. They make for a healthy appetiser, side dish, or even light meal. In Greek, we call the 'kolokitho-keftedes' and they are the perfect bite of summer!
What are Kolokithokeftedes (Zucchini Fritters)?
Separating the word 'kolokithokeftedes' in half, 'kolokithi' means zucchini and 'keftedes' means meatballs, so together it makes the word Zucchini-balls. What makes these fritters Greek and different from most fritters is the incorporation of tangy feta and a whole heap of fresh herbs. The taste is aromatic and sensational.
Watch How to Make It
Can I prepare the ingredients ahead of time?
All the ingredients can be individually prepared ahead of time, however, overnight, the zucchini may release more liquid which will need to be squeezed out again. Combine the ingredients only when ready to cook. The Lemon and Garlic Dip can be made the day before and stored in an air-tight container in the refrigerator.
I want an Extra Crispy Coating
For an extra crispy coating, add a heaped tablespoon of parmesan cheese to the mixture.
Can I swap brown rice flour with plain gluten-free flour?
Yes, you can but I find brown rice or rice flour helps to make the fritters cripsy.
How To Make Zucchini, Basil and Feta Fritters
First, begin by making your Lemon and Garlic Dip so it has time to set in the fridge. Using a fine grater, simply grate the fresh garlic, and the lemon skin and then combine this with the yogurt, extra virgin olive oil, and pepper. Refrigerate.
Next prepare the zucchini. Grate on a coarse grater and then squeeze out as much liquid as you can. You can use a paper towel, nut bag, or cheesecloth or even place it into a strainer and using the back of a spoon, push down to release the liquid.
Chop the green onions, basil, and dill and add them to the bowl with the zucchini.
Crumble into fine pieces the feta and add them to the bowl.
Crack the eggs, whisk them and add them to the bowl.
Season with sea salt flakes and freshly ground pepper and add the brown rice flour. Combine well.
Heat the oil in a frying pan (I love to use olive oil or avocado oil) and only add the scoop of the mixture if the oil sizzles once the tip of the mixture is added. This step helps to achieve crispy fritters.
Cook on each side over medium-high heat until golden brown and do not overcrowd the pan.
Continue with the remaining mixture.
What to serve with Zucchini, Basil and Feta Fritters
Zucchini, Basil and Feta Fritters
Prep 10 minutes
Cook 15 minutes
Makes approximately 20 (6cm in diameter)
500g / 2 large zucchini, whole
50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems
20g / ½ cup dill washed, finely chopped leaves and stems
200g feta, crumbled
3 green onions, finely sliced
3 large eggs, whisked
4 tablespoons brown rice flour (optional to use plain gf flour)
Seasoning of sea salt and freshly ground pepper
Cooking oil for frying (I like to use olive oil or avocado oil)
Lemon and Garlic Dip:
250g / 1 cup thick Greek yogurt
1 large garlic clove, finely grated or minced
Zest of 1 whole lemon
2 teaspoons extra virgin olive oil
Freshly ground pepper
1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator.
2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid.
3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes.
4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying.
5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture.
6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip.
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Recipe and Photography Margaret Pahos for @CreateCookShare