Beignets de courgette grecs
Galettes croustillantes de courgette râpée, feta salée et aneth frais, dorées à la poêle.
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Étapes
Grate and salt zucchini
Grate the zucchini on the coarse side of a box grater. Put it in a colander, toss with the 1 tsp salt, and let it stand so the salt can pull out the water that would otherwise make the fritters soggy.
- 1 kg zucchini
- 1 tsp salt
✅ C'est prêt quand : the zucchini looks limp and a noticeable pool of liquid has collected underneath
Squeeze out the liquid
Working in handfuls, wrap the salted zucchini in a clean kitchen towel or cheesecloth and twist firmly over the sink to force out as much liquid as possible. This is the step that decides whether your fritters stay crisp instead of falling apart or turning oily, so squeeze harder than feels necessary.
- 1 kg zucchini (squeezed from step 1)
✅ C'est prêt quand : the zucchini is tightly packed, almost dry to the touch, and no longer drips when squeezed
Mix the filling
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Add flour and chill
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Fry in batches
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Drain and serve
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Grate and salt zucchini
Grate the zucchini on the coarse side of a box grater. Put it in a colander, toss with the 1 tsp salt, and let it stand so the salt can pull out the water that would otherwise make the fritters soggy.
- 1 kg zucchini
- 1 tsp salt
✅ C'est prêt quand : the zucchini looks limp and a noticeable pool of liquid has collected underneath
Squeeze out the liquid
Working in handfuls, wrap the salted zucchini in a clean kitchen towel or cheesecloth and twist firmly over the sink to force out as much liquid as possible. This is the step that decides whether your fritters stay crisp instead of falling apart or turning oily, so squeeze harder than feels necessary.
- 1 kg zucchini (squeezed from step 1)
✅ C'est prêt quand : the zucchini is tightly packed, almost dry to the touch, and no longer drips when squeezed
Mix the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add flour and chill
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Fry in batches
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Drain and serve
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The Story Behind the Dish
Kolokythokeftedes grew out of the Greek habit of never wasting a good vegetable. When courgettes ripened fast and abundantly in summer gardens, cooks grated the surplus, salted it to draw out the water, and folded it with feta, herbs and a little flour into patties that fried up golden and crisp.
Every region, and almost every family, has its own version: some add mint along with the dill, some use spring onion instead of regular onion, and the islands are especially known for keeping theirs light on egg and heavy on fresh herbs.
⭐ Why It's Famous
They turn humble zucchini into something crisp, salty and fragrant with herbs — a taverna classic served as a meze with cold ouzo, tzatziki, or just a wedge of lemon.
💡 Fun Fact
On islands like Santorini, cooks prize their small, intensely flavoured local zucchini for making an especially dry, flavour-packed version of this fritter.
All over Greece, especially rural villages and the islands
37.98°N, 23.73°E
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