May 7, 2012

Kolokythokeftedes (Zucchini and Feta Balls) with Tzatziki Sauce

Kolokythokeftedes.  Now, that is a mouthful, right?  Let's break it down.

Kolokytho is zucchini, and keftedes is a patty.

So, we've got zucchini patties here, and we combine them with feta cheese and herbs with some tzatziki on the side.  This is a traditional Greek appetizer, and it's an appetizer that is light but savory.  I made these for a dinner party, and it took only a half hour to whip these up.  I fried them in a cast iron skillet, and I stuck the skillet with the patties in the oven crisp them up a bit more.  (Yes, I am one of those people who swears by a cast iron skillet.)

Dips are important stuff, and a good tip can make or break in appetizer.  Tzatziki sauce is a perfect summer dip because the cucumber flavor makes it cool and refreshing.  It perfectly complements kolokythokeftedes, fish, grilled meat, vegetables, pita chips, falafel, and the list goes on.  It's simple to make, and the flavor gets better each day as the ingredients meld together.  Plus, Greek yogurt is full of calcium and higher in protein.  The cucumber even sneaks in an additional vegetable serving.

If asked to describe this in one word, I would say these are supercalifragilisticexpialidocious.

Kolokythokeftedes (Zucchini and Feta Balls)

2 cups zucchini, grated and squeezed
1/3 cup feta cheese, crumbled
2 cloves garlic, minced
2 green onions, sliced
1 tbsp. dill
1 tbsp. parsley
1 tbsp. oregano
1 egg, lightly beaten
Salt, to taste
Pepper, to taste
Panko breadcrumbs
Oil, for frying

Mix the zucchini, feta, garlic, green onion, herbs, and egg, and season with salt and pepper.  Add enough flour and breadcrumbs so that the mixture feels more like a slightly firmer dough, so that you can form malls.  Form balls from the dough, and dust the balls in flour.  Fry in oil until golden brown, and set aside to cool.

Tzatziki Sauce

2 cups Greek yogurt
1 medium cucumber, shredded (you can peel the cucumber if you would like; I prefer it with the skin)
2 cloves garlic, minced
1 1/2 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1/2 tsp. salt
1 tbsp. fresh dill (or 2 tsp. dried dill)

Shred the cucumber.  After cucumber is shredded, wrap the cucumber in a towel (paper towels are fine) to squeeze out as much water as possible.  Combine the cucumber with the Greek yogurt, garlic, lemon, salt, and dill.  Drizzle the olive oil over the mixture and stir.  Refrigerate for at least an hour before serving.  Will keep 3 days in the fridge.  

Source: Kolokythokeftedes recipe adapted from Closet Cooking.  Tzatziki sauce recipe is a Simply Sweet Justice original.


  1. Oh my goodness, this sounds so good :-)

  2. I can attest to the fact that these are delicious ... thanks for bringing them to dinner, Claire! I can't wait to try to make them on my own.


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