Mouthwatering, healthy zucchini fritters - Greek kolokithokeftedes

Bettina Chrysofakis-Baiduc

This recipe is not complex but it does take some time- which is well worth it!

5 from 1 vote

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Prep Time 30

Cook Time 45

Resting Time 30

Total Time 1 45

Course Appetizer, Main Course, Side Dish

Cuisine Greek

Servings servings

Equipment

1 grater manual or in form of food processor
1 Food processor or use manual grater instead
1 colander
1 cheese cloth, paper towel or thin kitchen towel
2 large bowls
2 large baking pans
2 baking sheets
1 Stove-top oven or regular oven

Ingredients

Grated & Chopped Ingredients

5 medium zucchinis grated
4 large carrots grated
2 large sweet potatoes grated
1 small golden potatoes grated
2 large sweet onions finely chopped
4 cloves garlic finely chopped
3 green onion finely chopped, optional
1 medium shallot finely chopped, optional

Herbs & Aromatics

¼ cup fresh parsley finely chopped
¼ cup fresh dill finely chopped
2 tsp Greek oregano finely chopped
3 tsp vegetable bouillon powder * see below
1 tsp Himalaya or sea salt
3 TBSP nutritional yeast flakes

Thickeners

1 cup flour * might need more
1 cup chickpea flour * may use regular flour instead
2 vegan egg equivalent or flaxseed meal + water * see below
1 tsp kala namak * see below

Optional

2 TBSP olive oil, cold-pressed, virgin optional

Serve with

4 Oz Vegan tzatziki dip Trader Joe's
½ lemon

Get Recipe Ingredients

Instructions

Prepare the Zucchini

Start of by grating the zucchini. Use the large grate size. Mix in the Himalaya or sea salt. Place the cheese cloth (or paper towel) in the colander and put it on top of a large bowl. Now fill the grated zucchini in there. Let it rest for about 30 minutes to drain the water.
5 medium zucchinis, 1 tsp Himalaya or sea salt

Grate & Chop

While the zucchini is resting grate the carrots, sweet potatoes and golden potatoes on a large grate and combine in a large bowl. Chop the onions, garlic and if using shallots and scallions and add to the mix.
4 large carrots, 2 large sweet potatoes, 1 small golden potatoes, 2 large sweet onions, 4 cloves garlic, 3 green onion, 1 medium shallot
Finely chop up parsley, dill and the oregano (if using fresh oregano). Add to the mix.
¼ cup fresh parsley, ¼ cup fresh dill, 2 tsp Greek oregano
If using a cheese cloth you can give the zucchini a good squeeze to drain out some more water. (Paper towels don't do well with that). Then add the zucchini into the mix.
Add nutritional yeast (may use 1-2 tablespoons more if you want some extra umami flavor) and the vegetable bouillon powder.
3 TBSP nutritional yeast, 3 tsp vegetable bouillon powder

Prepare Egg Replacer

In a separate small bowl prepare the vegan egg replacer (follow box instructions on how to mix with water) or alternatively 2 TBSP of flaxseed meal mixed with 5 TBSP of hot water. Add the kala namak to this mix. Whisk well.
Alternatively: You could also use more flour than described above and omit the egg replacer.
If using the egg replacer: add into the mix now.
2 vegan egg equivalent or flaxseed meal + water, 1 tsp kala namak

Finish the Mass

Add in the regular flour and the chickpea flour. If you want to make these gluten free use only chickpea flour. Chickpea flour is higher in protein but if you don't have it available you may also use just replace the chickpea flour with regular flour.
1 cup flour, 1 cup chickpea flour
Gently mix the mass. It will not be very sticky but should hold up some shape when placed on a flat surface. Add in additional flour if needed until you reach that consistency.

Form the Fritters

With a large spoon scoop out from the mass and place it on the baking sheet on your pan. Give it a bit of a round shape with your spoon.
Optional: Brush some olive oil on top of each fritter.
2 TBSP olive oil, cold-pressed, virgin

Bake

Baking times may vary based on your oven, so check in regularly. You want golden brown fritters.
For me this works: 410℉ for 45 minutes
After 30-35 minutes turn the fritters around. They might be frail, so be careful.

Serve & Enjoy!

Serve with vegan tzatziki and fresh dill or parsley. Squueze some lemon juice on top if you'd like. I love to make my own tzatziki from scratch but I think that the Trader Joe's Vegan Tzatziki spread is even better than mine (probably the best I have had). Kali Orexi!
½ lemon, 4 Oz Vegan tzatziki dip

Video

Notes

Vegetable bouillon:

this adds incredible flavor. I buy mine organic from Germany that has no artificial ingredients or glutamate. Here is something similar I found on Amazon: Marigold Swiss Vegetable Bouillon. Other options: Origen Sano, or Knorr

Vegan Egg Replacer:

I bring mine from Germany as well, it's organic and incredibly wonderful to use (they recommend to mix it with sparkling water). Some options on Amazon: Judee's Vegan Egg Replacer.

***Special ingredient***:

I add KALA NAMAK (black salt) to all my egg replacer foods. It has a special sulfur flavor and really gives you that "eggy" quality. If you haven't tried it: MUST TRY!! Check here on Amazon.

Keyword GF Option, Vegan

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