Greek Zucchini Feta Balls - Kolokithokeftedes
Fresh, earthy zucchini meets the salty tang of feta in these irresistible Greek Zucchini Feta Balls, known as Kolokithokeftedes. They’re a summertime favorite all over Greece – crispy on the outside, soft and creamy inside, speckled with fresh dill and mint, and absolutely bursting with Mediterranean flavor.
Ingredients
- 2 medium zucchini , about 1 pound-500g
- 1 tsp (5g) salt , for draining zucchini
- 5 oz (150g) feta cheese , crumbled
- 1 egg
- 2-3 tbsp fresh dill , finely chopped
- 1-2 tbsp fresh mint , finely chopped
- 2 green onions , finely chopped
- 2-3 cloves garlic , finely minced
- 1/2 cup (75g) breadcrumbs
- 3 tbsp (30g) flour
- black pepper , to taste
- olive oil , spray
Instructions
Prepare zucchini.
- Grate the zucchini on the large holes of a grater.
- Toss with 1 tsp salt and place in a bowl lined with kitchen towel, for 15–20 minutes to release excess water.
- After resting, squeeze out as much liquid as possible using your clean kitchen towel.
Make the mixture.
- In a large bowl, combine the squeezed zucchini, crumbled feta, egg, herbs, green onion, garlic, breadcrumbs, flour, and black pepper.
- Mix until you get a thick, scoopable mixture. If it feels too wet, add a bit more breadcrumbs or flour.
Form balls/patties.
- Spray with oil a parchment paper-lined baking sheet.
- Shape the mixture into small balls or slightly flattened patties (about walnut size).
- Place on a greased parchment paper-lined baking tray.
- Spray or brush with olive oil.
- Bake at 200°C / 400°F for 25- 30 minutes until golden and crisp.
- Serve with Greek yogurt or tzatziki sauce.
Video
Nutrition
Serving: 1 zucchini ballCalories: 27kcalCarbohydrates: 2.39gProtein: 1.42gFat: 1.45gSaturated Fat: 0.83gCholesterol: 21mgSodium: 109mgPotassium: 79mgFiber: 0.3gSugar: 1gVitamin A: 102IUVitamin C: 5mgCalcium: 32mgIron: 0.32mg