How can I ensure my Kolokithokeftedes are crispy?

Achieve crispiness by thoroughly squeezing excess liquid from the shredded zucchini, onions, and potatoes using a clean kitchen towel before mixing.

Can I prepare the Kolokithokeftedes mixture in advance?

Yes, you can prepare the mixture and let it rest for at least 10 minutes on the counter, or cover and refrigerate it for up to three days before frying.

What is baker's ammonia, and can I substitute it?

Baker's ammonia is a traditional Greek levener. If you don't have it, you can use 1 teaspoon of baking powder as a direct substitute in this recipe.

Which herbs are best for these Greek squash fritters?

This recipe specifically recommends using a blend of fresh mint, dill, and parsley, with 2 tablespoons of each for a vibrant, authentic flavor.

How do I prevent the oil from burning while frying the fritters?

Keep your frying pan at medium heat (e.g., number 5 on an induction stove), watch it closely, and remove the pan from heat for about a minute between batches to prevent the oil from burning.

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Kolokithokeftedes (Greek Squash Fritters)
[Vegan]

Name: Kolokithokeftedes (Greek Squash Fritters) [Vegan]
Cook time: 30 min
Yield: 18-20 fritters
Ingredients: 2 tablespoons flax meal; 1/2 cup room temperature water; 2 large zucchini (approximately 2 pounds or 4 cups shredded/pre-squeezed); 1/2 cup shredded potato (approximately 1 medium potato); 1/2 cup shredded carrot (approximately 1 medium carrot); 1/2 cup shredded onion (approximately 1 small yellow onion); 1/3 cup chopped herbs (I use 2 tablespoons each of mint, dill and parsley); 1 tablespoon lemon zest; 1/2 cup bread crumbs, fine-crushed and unseasoned; 1/2 cup all-purpose flour; 1 teaspoon baking powder (or baker's ammonia/traditional Greek levener); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg; Approximately 1/2 cup light olive oil or vegetable oil for frying

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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Golden-brown vegan Kolokithokeftedes (Greek squash fritters) piled on a plate, garnished with fresh dill and a lemon wedge, ready to be served.

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Squash

Kolokithokeftedes (Greek Squash Fritters) [Vegan]

18-20 fritters

Kolokithokeftedes are light and crispy and so jam packed with flavor, these traditional fried squash patties that will have your taste buds singing happy songs!

Ingredients You Need for Kolokithokeftedes (Greek Squash Fritters) [Vegan]

2 tablespoons flax meal
1/2 cup room temperature water
2 large zucchini (approximately 2 pounds or 4 cups shredded/pre-squeezed)
1/2 cup shredded potato (approximately 1 medium potato)
1/2 cup shredded carrot (approximately 1 medium carrot)
1/2 cup shredded onion (approximately 1 small yellow onion)
1/3 cup chopped herbs (I use 2 tablespoons each of mint, dill and parsley)
1 tablespoon lemon zest
1/2 cup bread crumbs, fine-crushed and unseasoned
1/2 cup all-purpose flour
1 teaspoon baking powder (or baker's ammonia/traditional Greek levener)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Approximately 1/2 cup light olive oil or vegetable oil for frying

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How to Prepare Kolokithokeftedes (Greek Squash Fritters) [Vegan]

Shred zucchini into colander and sprinkle with about 2 tsp of salt (this amount is in addition to above 1/2 teaspoon). Allow to drain over the sink for 20 minutes or so.
Mix flax meal and water until completely combined. Set aside and allow mixture to sit for about 10 minutes as you prepare the rest of your recipe.
Shred onions, carrots and potatoes. Squeeze out liquid from onions and potatoes by ringing them in a clean kitchen/tea towel over the sink. Set aside.
Chop herbs, measure out breadcrumbs and spices (leaving out the all-purpose flour), zest lemon and combine all in large bowl.
When flax meal is ready, mix into large bowl with herbs/crumbs/spices until completely combined.
Rinse (just very lightly) shredded zucchini and ring out any liquid in a kitchen/tea towel, my method of choice. Add all shredded veggies to bowl with flax/herbs/etc mixture and stir to combine completely.
Lastly, add the flour and, now working with your hands, combine everything once more. Set aside to rest for at least 10 minutes on the counter and for up to three days, covered in the refrigerator.
Add 3 tablespoons oil to shallow frying pan and bring to medium heat. Watch the pan so your oil does not burn! I keep my pan at number 5 on my induction stove and remove pan from heat for about a minute between batches.
When ready to fry, scoop up squash mixture (I use a 1/3 cup measure) and roll into a ball your hands. Add ball to hot pan and gently pat into a patty.
Make sure there is room around each for you to be able to flip them easily. Depending on the temp of your oil, frying should take about 2-3 minutes per side and come out a nice crispy golden brown. Add 2 tablespoons oil to the pan between each batch.
Serve these immediately!