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Greek Zucchini Croquettes: Kolokythokeftéthes

July 18, 2015 by Valerie Lugonja 19 Comments

An Addictive and Unexpected Flavourful Vegetarian Patty: my new flavour favourite

1 Greek Zucchini Croquette

While I wait for my Greek friends, and friends of Greek friends, to send me the recipe for the Cretan Stuffed Zucchini Flowers which I will forever crave, I will share my second favourite taste with you while in Greece earlier this month: Greek Zucchini Croquettes, or Kolokythokeftéthes!

Greek Zucchini Croquette

These were on almost every mezze menu throughout Greece. They may be a little different from region to region, but I will never know. Who wants to try a zucchini croquette? I was in search of stuffed zucchini flowers after my first meal in Athens, so a zucchini croquette was completely off of my radar. It wasn’t until our last day in Greece, traveling from Kalamata through Mystra to Sparta that I was introduced to them. So much to do in Sparta, but our day started at the “to be seen to be believed” Kalamata open air market in the morning, continued on to Athens via the winding roads to Mystra and a visit to this “Byzantine Jewel”, then over to Sparta to the Olive Oil Museum, with this stop for lunch. No time for archeological tours here, sadly, but we had educated ourselves quite well, thus far. Time for a little reprieve.

2 Sparta Restaurant

The folks at the museum recommended this restaurant once they heard our plea for “non-tourist” restaurant with “authentic regional Greek food”. We arrived and were convinced at once that this would not be a place one would find tourists. All of the bikes lined up in front sent a little chill down my spine, but I was not daunted.

3 Sparta Greece Restaurant

Around the corner to park, it became clear this was a very charming little find.

4 Sparta Greece Restaurant 5 Sparta Greece Restaurant

Seated by a lovely lady, who appeared shocked to see strangers at the door, wondered how we would communicate, and did not expect a bilingual menu. Yet, there it was! And, when she presented it, she had clearly regained her pose and was able to speak a little English which really surprised us both. I think we were a bit relieved, too?

6 Sparta Greece Restaurant

Interestingly, bread is served everywhere, and then each person at the table is charged for it, whether you eat it, or not. Usually, about 0.40 Euro per person.

7 Sparta Greece Restaurant Bread

The crust on the sour dough loaf was crunchy and so tasty. I wonder what she thought finding the crusts all eaten and the tender soft pillowy centres left in the basket?

8 Sparta Greece Restaurant

Vanja is stressed. That is evident. We were having such a lovely visit. Enjoying the break, the patio, the sense of place this lovely little restaurant offered after our busy set of events throughout the morning and early afternoon, when he had just discovered he had left our passports in the hotel room in Kalamata. He called. They had them. In reality, we were extremely fortunate. They were there, safe. We were here, having a lovely time. We had planned to travel to Athens after lunch and be there by 5pm, or in an hour and a half after lunch. However, we now had to drive back to Kalamata, about the same distance, the opposite direction. But, we did have the time! I am in the process of trying to cheer him up at this point of our meal.

9 Sparta Greece Restaurant

Breathing out the worry, our meal was served. I wanted some mezzes … a variety was always my choice, but this menu only had a variety of hot mezzes, not cold ones, and without clear communication, I just ordered the hot mixed mezze. However, once served, I was surprised and disappointed to see everything was in pastry, or deep fried.

10 Sparta Greece Restaurant

Vanja ordered his usual grilled chop with fries (or potatoes). Here, it is a rather “old” veal, yet apparently, excellent.

11b Sparta Greece Restaurant

The day is very hot. I am craving refreshing tastes… and I start immediately with the infamous zucchini croquette that I had purposefully not ordered throughout our trip. How good could it be?

12 Sparta Greece Restaurant

Immediately, I sat up straight. Yes, it was one of those: “it doesn’t taste how it looks” moments. The croquette offered that very refreshing mouth feel and taste I was craving. But, how was that possible? It was hot and “deep fried”! Yet, there was nothing rich or oily about this bite. It was laden with finely chopped vegetables and offered an appeal similar to a very healthy snack with the headline reading: Flavour! Undeniably unexpected: a punch of power packed goodness greeted my palate. Somewhat similar to the flavour profile of the stuffed Cretan Zucchini Flowers in that dill and mint played a role, yet there was also that citrus note that was not citrus, but held that note. I was in heaven with this little patty.

13 Sparta Greece Restaurant Cheese Pie

The other 4 “pies” were also very tasty, light and lovely. Above, a cheese pie.

14 Sparta Greece Restaurant Pies

A vegetable cheese pie was next. Mainly with peppers, a tasty herb combination and not at all rich. I felt “guilt free” eating these “fatty looking” bites.

15 Sparta Greece Restaurant Pies

This one had meat. Not sure what kind. Delicious.

16 Sparta Greece Restaurant Pies

The above and below pie is the same: cheese and peppers with a completely different flavour profile than the other pepper, vegetable and cheese one.

17 Sparta Greece Restaurant Pies 18 Sparta Greece Restaurant Fried Cheese

Famous for their feta, there are other cheeses that are revered by the Greeks. Apparently, I tasted each of them one night at a little restaurant, but the gal was too busy to write each one down. I know there is one that is grilled and similar to Halloumi. The above cheese was another kind, not written in the Latin alphabet on the menu: chewy, probably sheep’s milk, buttery and delicious. I was taken aback by the fried cheeses on all mezze menus. I expected to see cheese in its simple form. Clearly, a variety of young cheeses, fried in a variety of ways, is a part of this food culture.

19a Sparta Greece Restaurant Dessert

The dessert was a gift. They may charge for the bread, but there is always a gift, and sometimes, two! We were so surprised at this. Often, there would be an appetizer, a dessert, or a drink served to us “a gift to you, from us”. I was so happy about this dessert.

19b Sparta Greece Restaurant Dessert

One can only eat so much, and I never had room for dessert, yet there were many traditional sweets I wanted to try. Milk Cake was one, and this was another because I kept seeing it in shop windows… and was curious.

20 Sparta Greece Restaurant

Clearly, tourists in a “non-touristy” area, the young man that brought out our bread determined, in broken English, that Vanja was from the former Yugoslavia. Moments later, the chef appeared (above), exuberant, and in fluent English, “Ah, my Balkan friend!” and shakes Vanja’s hand. “Partisan?”

20bSparta Greece Restaurant Dessert

“Yes!” Vanja replied. Well. Chaos ensued. Hugs, laughter, back slaps, lots of fast talk I could not possibly understand. Sharing of photos and videos! A fellow soccer fan, both on the same “side”. Brethren across the sea. Oh my! Apparently, this was huge. I have so much to learn.

20c Sparta Restaurant

As we departed, well fed and befriended, I wrapped the taste memory of this Greek Zucchini Croquette up in a little package and tucked it away in a corner of my mind to be revisited at home. And, thus it is.

21 Greek Zucchini Croquettet

Tickled with my results, you will see my croquette is visibly different than that of my Spartan inspiration, but the chef didn’t give me his recipe. He said he would…. but, he didn’t. He shared the ingredients: zucchini, onions, flour, eggs and herbs. No cheese. After reading so many of recipes, and loving feta as I do, I knew I would be adding cheese. However, if I had his recipe, I would not do that. I would work to replicate this experience. Instead, I worked to create one I would equally enjoy that would “hopefully” be reminiscent of this experience. Success! I will be making this recipe many more times as I was able to develop the flavour and texture very close to that in my memory. Combined with the fact that it is nutritious, delicious and economical make this my new favourite thing.

22a Greek Zucchini Croquette

I have a Thermomix. Of course, I will use it. Otherwise, it would be not so easy to make these paddies.

22b Greek Zucchini Croquette 22c Greek Zucchini Croquette

I was careful to chop very quickly once, and then again, to get the texture I was looking for. The machine is so powerful, but I got it!

23 Greek Zucchini Croquette

While the onion and zucchini were draining in the sink, sprinkled with salt, I prepared my herbs.

24a Greek Zucchini Croquette

I love this time of year. Each of the herbs were plucked from my garden!

24b Greek Zucchini Croquette 24c Greek Zucchini Croquette

Above, I added flat leafed parsley, and below, the chives with the eggs.

24d Greek Zucchini Croquette 24e Greek Zucchini Croquette

After the first whirl, I added a lot of freshly ground black pepper. You will see that there are still some chunks of herbs, so more time on Turbo necessary!

25 Greek Zucchini Croquette

Once the zucchini-onion mixture was drained well, I decided to use the tea towel squeeze technique that I use with getting the moisture out of frozen or cooked spinach.

26 Greek Zucchini Croquette

Into the towel it goes, I twist, squeeze, turn, twist, squeeze, turn, and on, until no more liquid comes out.

27 Greek Zucchini Croquette

I added the herb and egg mixture, above.

28 Greek Zucchini Croquette

Then the flour and cheese…

29 Greek Zucchini Croquette 30 Greek Zucchini Croquette

… combined well by hand…

31 Greek Zucchini Croquette 32 Greek Zucchini Croquette

… and formed into patties. I find combining by hand gratifying. I like playing with my food!

32b Greek Zucchini Croquette 32c Greek Zucchini Croquette

I got 25 patties. At this point, they need refrigeration to set. I fried 6 and froze the rest which came out beautifully when fried a week later.

33 Greek Zucchini Croquette

I hadn’t reviewed the photos from the “prototype” yet, but couldn’t have been more pleased, or proud, of my final result. (First time, not firm enough. Second time, not firm enough. Third time: perfection!)

34a Greek Zucchini Croquette

I would hang this on my wall, if someone would paint it for me!

34b Greek Zucchini Croquette 35 Greek Zucchini Croquette

In my mind, it was much closer to the original, than portrayed in reality, via my photos. Clearly, mine has more herbs or “green stuff”.

36 Greek Zucchini Croquette

Maybe he has more eggs and flour? It looks like more onions, but I definitely remember that his patties did not have an onion flavour. It was a clean, simple refreshing flavour with ingredients well married: one note did not stand out above the others.

5 from 4 votes
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Greek Zucchini Croquettes: Kolokythokeftéthes



Nutritious, delicious and economical; this traditional Greek mezze packs a powerful flavour punch, is an excellent vegetarian side and is the perfect way to use that late summer zucchini.
Course Appetizer
Cuisine Greek
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 24
Author Valerie Lugonja

Ingredients

  • 3 medium to small zucchini or 750g , chunked
  • 1 large white onion or 250g , chunked
  • 2 teaspoons kosher salt or 10g
  • 3 tablespoons fresh dill , finely chopped
  • 2 tablespoons of fresh mint , finely chopped
  • 3 tablespoons parsley , finely chopped
  • 3 tablespoons chives or green onions , finely chopped
  • 2 large egg , beaten
  • 100 g feta
  • ½ cup flour
  • freshly ground black pepper
  • olive oil (for frying)

Instructions

  1. Scale zucchini and onion into TM bowl: set time to 5 seconds and speed to 4
  2. Empty minced ingredients into a sieve or colander and sprinkle with salt; set aside for 30 minutes
  3. Scale dill, mint, parsley, chives and egg into TM bowl; turbo 3 times for 2 seconds each, until very fine
  4. Press liquid out of zucchini mixture in sieve, then place in tea towel, and squeeze as much liquid out of the mixture as possible
  5. Place zucchini-onion mixture in bowl; add egg and minced herbs, freshly ground black pepper, flour and feta cheese
  6. Combine well by hand and form into 24 small patties; place on parchment covered cookie sheet
  7. Refrigerate until cold or freeze, then place in freezer bag, labelled and dated until ready to use

Frying the Croquettes:

  1. If frozen, take out of freezer the night before and thaw in the fridge overnight
  2. Place olive oil in frying pan set at medium; fry 6 at a time and each side for 3 minutes before turning
  3. Turn only once; side will be nicely browned and release easily from the pan
  4. Once second side has fried three minutes; drain on paper towel, then garnish with herbs and serve hot with tzatziki sauce

Please try this recipe. You must. And, when you do, let me know what you think! Inquiring minds want to know!

Greek Zucchini Croquette

Still curious, in Edmonton, but mighty pleased, as well.

37 Greek Zucchini Croquette

 

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Filed Under: Autumn, Make Ahead Savoury Bites, Summer, Thermomix® Appetizers, Thermomix® Sides, Vegetarian Tagged With: Chives, Dill, Egg, Feta Cheese, Flour, Mint, Olive Oil, Onion, Parsley, Zucchini

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

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Comments

  1. Judy says

    July 19, 2015 at 5:56 am

    I mainly want to know if your tea towel came clean and what you used to achieve that. I find it a challenge to get the stains out of tea towels when I use as a drip bag for crab apple jelly. I’m sure your patties would be delicious. If only I was successful at growing dill. Zucchini is usually easy to come by and I have mint in my garden.

    Reply
    • Valerie Lugonja says

      July 19, 2015 at 9:45 am

      Hilarious, Judy!
      I use this technique for spinach all of the time, and never have a problem with getting the towel clean. I have to be careful with the quality of towel I choose to use as I squeeze so tight, sometimes, I rip them. 🙂
      I can imagine that crab apple would stain the towel, but these vegetables don’t. I used to have my “specially” stained towels for jelly!
      I am also aghast that you cannot grow dill? I haven’t planted it for years. After the first planting, it has just self seeded each year and I let it grow where it finds the space. This year, there was so much in my garlic patch, I had to pull it, but still had plenty elsewhere. Try again, let it go to seed and you will be pleased me thinks. It is one of the easiest herbs to grow in my zone three garden!
      Hugs,
      Valerie

      Reply
  2. Liliana says

    July 19, 2015 at 8:20 am

    What an experience it must have been eating these zucchini croquettes in Greece! Zucchini is one of my favourite vegetables and I will be making your version of the croquettes. They look absolutely delicious.

    Reply
    • Valerie Lugonja says

      July 19, 2015 at 9:34 am

      Liliana!
      What are your favourite zucchini recipes? Did you see the photo of Cretan stuffed zucchini flowers we had on our first night? SO delicious and completely different than Italian ones. Share your favourite zucchini recipe link with me!
      🙂
      Valerie

      Reply
  3. monica hanser says

    July 26, 2015 at 10:57 am

    Looks fantastic and so very healthy Valerie! I’m going to make them as a side dish today. Your web page looks fantastic too!

    Reply
    • Valerie Lugonja says

      July 26, 2015 at 1:47 pm

      Thanks, Monica!
      These are so delicious. Come zucchini season, I believe I will be eating them for breakfast, lunch and dinner!
      🙂
      Valerie

      Reply
  4. Alicja says

    July 26, 2015 at 1:04 pm

    5 stars
    Dear Valerie, your CROQUETTES are super! I made them twice!
    Best Regards, Alicja
    (Miroslaw from Chicago sister’s)

    Reply
    • Valerie Lugonja says

      July 26, 2015 at 1:45 pm

      I am thrilled to hear this Alicja! I am actually having some today, that I had made earlier, and frozen, as part of our Sunday dinner!
      So tickled to hear you enjoy them, too – and are using Miroslaw’s Thermomix, I am thinking!
      🙂
      Valerie

      Reply
      • Alicja says

        July 26, 2015 at 11:33 pm

        5 stars
        Valerie, I use my own TM . I live in Poland. 🙂
        Alicja

        Reply
        • Valerie Lugonja says

          July 27, 2015 at 6:51 pm

          Alicja!
          I am so excited! That means, should you be so kind, that you could actually share your favourite POLISH recipes with me – the Thermomix recipes! I would LOVE to have one of your favourites translated so I can try it. Who doesn’t love Polish food. I do! I do!
          🙂
          Valerie

          Reply
          • Alicja says

            August 1, 2015 at 7:42 am

            Valerie, with pleasure! I will prepare translation some dishes and will send you to priv to improve my English. In the meantime, have a look at my blog http://alicjakwkrainie.blogspot.com/search/label/zupy (it is polish borscht)
            Alicja

            Reply
  5. Ivy says

    May 2, 2017 at 11:09 pm

    Hi Valerie, greetings from Greece. I am a Greek food blogger and glad to see that you enjoyed the Greek food. I saw a typo in your post when writing about the price of the bread. No way 40 Euros!! I suppose you meant 4 Euros.
    Regarding draining the zucchini, after grating them add some salt and just squeeze them with your hands or press them in the colander. No need to have to wash a towel.

    Reply
    • Valerie Lugonja says

      May 4, 2017 at 6:08 am

      Thank you so much, Ivy!
      Will correct that typo when I get home. Yes! 4 Euros! And so very much appreciate the advice re: adding salt to the zucchini. I do that with eggplant and it makes perfect sense. If you have a recipe for Greek Stuffed Zucchini flowers (possibly Crete style) I would be over the moon! Loved them, and just can’t find a recipe that seems to replicate the flavours in the ones we had at i Kriti in Athens. 🙂
      Cheers,
      Valerie
      photo here – https://www.acanadianfoodie.com/2015/07/06/greece-2015-i-kriti-athens/

      Reply
      • Valerie Lugonja says

        May 5, 2017 at 7:11 am

        Hi again, Ivy – went to “correct” my typo, and found it was not an error – I had written .40 Europ per person. I added a 0 in front for clarity, this time. 🙂 But always appreciate help from everyone!
        Cheers and hugs,
        Valerie

        Reply
  6. Susannah de Ferry Foster says

    August 7, 2017 at 3:02 am

    5 stars
    I wonder if this recipe is at all similar to the stuffed zucchini flowers you ate at I Kriti? http://www.sbs.com.au/food/recipes/zucchini-flowers-stuffed-herbs-and-rice

    Reply
    • Valerie Lugonja says

      August 7, 2017 at 7:07 am

      Thank you so much, Susannah! It looks like it!
      Great big hug!
      Valerie

      Reply
  7. Marisa says

    October 12, 2021 at 7:01 pm

    5 stars
    Made these patties to bring to my sister’s as a contribution for Thanksgiving dinner. She served them with salad and ham at room temperature as a first course. Everyone loved them!
    I stayed true to your recipe. I will definitely make them again but double the recipe!🥒

    Reply
    • Valerie Lugonja says

      October 24, 2021 at 2:50 pm

      Thank you for letting me know. That means a lot. We love them, too, and I did really work when developing this recipe to replicate the amazing zucchini Croquettes we had in Greece. They are definitely a bit fussy, but worth it. I made a lot and freeze them for that very reason.
      🙂
      Valerie

      Reply

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