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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


  • 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)


  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