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Greek Zucchini Fritters

Makes 16 fritters

© by Thomas Schauer

The Greek name kolokythokeftedes is a bit of a tongue twister but these fritters are delicious. If you can’t get Kefalograviera cheese, Manchego is an acceptable substitute.


For the caper-yogurt sauce

  • Greek Yogurt 2/3 cup
  • Caper Brine 1 tsp, plus 1 Tbs Capers
  • Orange Blossom Water ¼ tsp
  • Kosher Salt a pinch
  • Dried Mint ¼ tsp
  • Extra Virgin Olive Oil

For the fritters

  • Zucchini shredded, 2 cups
  • Scallions 3, thinly sliced
  • Chopped Parsley 1 Tbs
  • Chopped Mint 2 tsp
  • Dried Oregano 1 tsp
  • Panko Breadcrumbs 1/3 cup
  • Kefalograviera Cheese 2 oz, grated or shredded
  • All Purpose Flour 2 Tbs
  • Freshly Ground White Pepper ¼ tsp
  • Kosher Salt ½ tsp
  • Egg Whites 2 large
  • Canola Oil 2 Tbs, plus more if needed

Cook It

  1. To make the sauce, whisk together the yogurt, caper brine, orange blossom water, 2 teaspoons of water, and a pinch of salt in a mixing bowl until smooth. If the sauce is too thick, add another teaspoon of water. Cover and refrigerate until ready to use.
  2. For the fritters, stir together the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt in a large bowl.
  3. Whip the egg whites in a medium bowl until firm peaks form, then fold into the zucchini mixture.
  4. Heat about 2 tablespoons of canola oil in a large nonstick sauté pan over medium-high heat. Spoon 1 heaping tablespoon of zucchini batter onto the hot pan to form each fritter, using a spoon to pat them out to about 2 inches wide, and cook, turning once, until nicely browned, about 1 to 2 minutes per side. Transfer the fritters to a paper-towel-lined plate to drain.
  5. Continue with the remaining batter, being careful not to crowd the pan, until you have 16 fritters. If you need to add a bit more oil to the pan, be sure to let it get hot before adding more batter.
  6. To serve, remove the caper-yogurt sauce from the refrigerator, give it a good stir, then spread it in a shallow serving bowl set on a serving platter. Top the sauce with the whole capers, sprinkle with dried mint, and drizzle with a little olive oil. Arrange the fritters around the sauce.

Read our review of Zaytinya

Images © 2024 by Thomas Schauer. Courtesy of Ecco, an imprint of HarperCollins Publishers.Text © From Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.