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Kolokythokeftedes (Zucchini and Feta Balls)

Kolokythokeftedes (Zucchini and Feta Balls)

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When I went to Greece on vacation last year, at one of the restaurants we went to we decided to skip having a main course and we ordered a bunch of mezes or appetizers to share. Among the appetizers were of course some of the classics including tzatziki (a Greek cucumber salad), melitzanosalata (a Greek roasted eggplant salad) and a few others. The one that really caught my attention however was the zucchini balls otherwise know as kolokythokeftedes. They were like meatballs only made with zucchini along with some herbs and feta. They were perfectly round, golden brown, slightly crispy on the outside and warm, soft, moist and tasty on the inside. The zucchini balls were so good and luckily I got to have a lot of them as many at the table passed on them when they heard that they were made with zucchini.

I had been meaning to try making the kolokithokeftedes at home for a while and now that zucchini season is running out it was time to get to making them. I pretty much just started with the recipe that I used for my Greek style zucchini fritters and modified it slightly for the zucchini balls. Where the zucchini fritters could be fairly liquidy and even be poured into the pan to fry the zucchini balls needed to be able to hold their form so I kept adding equal parts whole wheat flour and whole wheat bread crumbs until the mixture could hold the form of a ball. I also added a splash of ouzo to the batter to add a hint of anise that would add that something special that you just can't quite put your finger on. Despite the fact that my skills at forming perfect balls falls a bit short, the zucchini balls tasted great! I served them with some tzatziki to dip them in and they made a really nice snack. They would also make for a nice light meal. It is always fun trying to recreate dishes that you remember fondly from another time!

Kolokythokeftedes (Zucchini and Feta Balls)

Zucchini, feta and plenty of fresh herbs rolled into balls and fried until light and crispy and golden brown! These zucchini balls are a great appetizer and can be served with tzatziki or marina sauce for dipping.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Printable Recipe
Ingredients
  • 2 cups zucchini, grated and squeezed
  • 1/4 cup of feta, crumbled
  • 1 splash ouzo (optional)
  • 1 clove garlic, chopped
  • 2 green onions, sliced
  • 1 handful herbs (such as mint, dill and parsley), chopped
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • ~1/2 cup flour (I used whole wheat)
  • breadcrumbs (I use whole wheat)
  • oil for frying
Directions
  1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
  2. Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.
  3. Form the mixture into balls and dust in flour.
  4. Fry in oil until golden brown and set aside to cool.

Similar Recipes:
Kolokithopita (Greek Zucchini Pie) Greek Style Zucchini Fritters Zucchini and Feta Quiche with a Brown Rice Crust
Roasted Red Pepper and Feta Fritters Greek Style Zucchini Salad Ntomatokeftedes (Greek Tomato and Feta Fritters)

90 comments:

Linda said...

WOW, those look great. I'd just hate to have to say the name to save my life!!

Formosan at Heart said...

What's the sauce in the middle?

Kevin said...

Formosan at Heart: That is a tzatziki sauce in the middle.

screwdestiny said...

I'm *still* trying to figure out how to pronounce it, but those look awesome!

Divina Pe said...

Kevin, that's an awesome appetizer.

Lisa said...

I have never had these before but they look SO delicious.

Melissa said...

Though zucchini and I generally don't agree so well, I'm really quite intrigued by these...I'll have to give it a go!

renee said...

sounds great ! i'm going to have to try these!!

Nina Timm said...

If I was at that table with you, you would have had stiff competition eating all the Kolokythokeftedes.They look amazing!!!

Erika said...

I made the roasted portobello mushroom salad but I served it alongside achiote (mexican spice) chicken. The salad was amazing!!! And I am a novice in the kitchen, but this recipe was easy to follow! thank you and thanks to Daily Candy which is how I found out about the blog.

Rosa's Yummy Yums said...

A scrumptious Greek dish! Yummy!

Cheers,

Rosa

Jan said...

Yep along with most people, I wont attempt to say it either lol. But they look delish!

Joanne said...

Mezes are the best. They are my favorite part of Greek meals! Love the feta and zucchini.

TasteMyPlate said...

Love your blog....I'm alwasy drooling when I read it :))
These look fantestic!

Anncoo said...

This is perfect and looks nice to eat!

foododelmundo said...

Oh MY - these look tremendous! You really have outdone yourself this season with the zucchini!
~ Mary

♥peachkins♥ said...

looks like a great meal to me..

Natalie said...

These look so delicious! I wish I had one right now, I feel like I can actually taste the crispy texture just by looking at the picture.

This is a great idea for all my extra zucchini!

oneordinaryday said...

These look fabulous. Great photo too, as always!

lisa said...

These look fantastic! The splash of ouzo sounds great.

teresa said...

oooh, they're so pretty, i love trying new things like this. do you think these could be baked?

we had your corn and zucchini quesadillas the other day, they were a total hit, thanks!

Tammy said...

Gorgeous photograph! I love the sound of Zucchini and Feta Balls; they would make a lovely replacement for run-of-the-mill appetizers. Now...if I could only figure out how to pronounce the name of the dish....

Kerstin said...

How could people pass on these, they look SOO good?! I like trying to recreate dishes I've had on vacation too!

Dawn said...

good Lord Kevin I'm going to have to start blocking your updates! you just kill me. you have the best ideas around, the best.

Lydia (The Perfect Pantry) said...

Great way to use up both the zucchini and the last of the herbs in the garden. I could make a meal of these.

Chris said...

Man, those look "to die for". I've had and made the plain keftedes before but these look two notches up.

Chris said...

I just copied the recipe to try. I had to come back to comment on the photo too, excellent job.

Meg Kat said...

mmm, those look addictive!

Mary said...

How unusual!. I've never seen them before but they look and sound delicious.

Paula said...

Wow, that's an upscale zucchini patty! Impressive name, too! YUM!

Kristin said...

YUM!!! Feta is my favorite and I've been experimenting
with it with different vegetables. These look amazing!!!!

isa said...

These looks delicious!
I just discovered your blog and I love it!

StefanieB said...

I always laugh because I usually go through flickr and see what's new and a couple pictures catch my eye then I go and see what you have updated on your blog and low and behold a couple of the pictures on flickr I liked are yours (I just don't pay attention to who posted them).

Elra said...

This zuke fritter look so good Kevin. Can't really pronounce the name, but it looks superb!

Jeannine said...

Hi! I just made these and YUM! It was a quick easy recipe as long as you have a Cuisinart. Look forward to making several that I have printed out.

Pam said...

What a great idea for using up the ever-present zucchini.

Olga said...

Those look great! my dad makes zucchini latkes, but I love the addition of feta in your recipe.

Madame Menu said...
This comment has been removed by the author.
f44444444f said...

Made these last night (and so did 2 other people from my work after I showed them the blog) they were great! I failed at making actual balls. Next time I'll try the fritter version of the recipe.

Ninette said...

These look fantastic!

Kate @ Savour Fare said...

These look terrific. My zucchini fritter recipe is similar (also incorporated feta) so I'd love to try the balls.

A & W said...

Oh yummm, I love zucchini, will have to make these before the fresh zucchini is gone!

Noelle said...

Thanks for the recipe! I made them tonight and loved them! My husband does not even like zucchini and I convinced him with these!

Shalee said...

I do not need to know how to pronounce the name of these zuke balls to know that they are fantastic! I had something similar in either Northern Africa or Morrocco, although I am not certain they incorporated Feta. They were found on one of our "street" food ventures while market shopping, so I never had the oppotunity to watch them being made.

So happy you shared this most splendid recipe! I have 10 zukes sitting on the counter from harvest, and I will be making these tomorrow (hoping to freeze a few ~ any ideas on that would be great, i.e. before frying, after frying, or partially frying would be great). Also, what is your preferred oil for frying these?

Awesome blog, and am so happy to have found it ~ love your ideas and recipes!

Peace ;)

Kevin said...

Shalee: I had not thought about freezing these. It might be best to just freeze the grated squeezed/drained zucchini and make the batter and cook them after it thaws. I tend to use corn oil for frying things like these zucchini balls.

ElizabethUebler said...

1 word... YUM! I tried these this weekend and they were fantastic. I have become a fan of your blog and visit it daily! Thanks for sharting such yummy ideas!

Diana Moutsopoulos said...

these look absolutely amazing - i cannot wait to try them!

Olivia said...

Yum, I just finished making these and they are delicious! I didn't have fresh herbs so I used dried and I didn't want to deep fry so I baked them (at 400 for twenty minutes on each side) and wow, they are so good... Thanks for the recipe!

terrid614 said...

hi kevin~what is OUZO? (recipe says a splash?) maybe i am having blonde moment?

Kevin said...

terrid614: Ouzo is a Greek anise-flavored spirit. You could easily leave it out or replace it with another anise-flavored spirit.

Candace said...

Balking at zucchini? Heavens! It's the most benign gourd! Oh well their loss and your gain. These look and sound terrific! I'll have to give them a go!

Kathleen said...

just made this. left out the ouzo (Because that doesn't exist where i live and if it did, it would cost a small fortune). i also used queso fresco instead of feta because that's what i had on hand. DELICIOUS! just slightly mushy, but i think i didn't fry them enough or squeeze enough liquid out of the zucchini.

Blender Benefits said...

THese look great. I'm going to attempt to make these for our New Years party this year. Thanks!

swedzfish said...

I love all your recipes!You are awesome!

Super Angie said...

I made these tonight for our Valentine's Day appetizer. Very good. We didn't have any yogurt for the tzatziki sauce, so we used ranch dressing. Does that make us tacky Americans? :)

Raw_Girl said...

God - that looks sooo delish!!!!

You are a genius, Kevin.

Sherlly said...

I made this yesterday with the tzatziki (without the cucumber) and it was really delicious! I didn't have parsley or ouzo and i hope it didn't make much of a difference. The dish was super good. Thanks for the recipe!

Kristin said...

I LOVE your blog, happened onto it through pinterest and bookmarked it. We must have the same tastebuds. My list of recipes to try just grew incredibly long! Thanks!

dona said...

wonder if these would hold together as patties- for a light lunch that could get put in pitas with tatziki,salad,etc. sort of pan fry them in possibly not that much oil..
Tis the season....

Kevin said...

dona: I do a patty or a fritter version of these here: Greek Style Zucchini Fritters

Elle (thewaybyelle.blogspot.com) said...

These sound delicious! The recipe is similar to my zucchini patty recipe, but I never would have thought to put the feta cheese in them. What a yummy addition!

Kristina @ ReMadeSimple said...

I want to make this you are making my mouth water. I'm a new follower!

Amy Brocato Pearson said...

Do you know what temperature the oil was for frying?

easy-salad-recipe.com said...

Try the google translator. It will pronounce it for you.

Kevin said...

Amy Brocato Pearson: The oil temperature should be at around 350-365F for frying.

Amy T said...

do you think we can bake these? I hate the smell of frying anything..I feel like I'm wearing it for days.

Kevin said...

Amy T: Although I have not tried it, you should be able to bake these. I would probably go with a panko bread crumb coating to increase the crunchiness of the outside in this case.

Anonymous said...

I just got back from Greece last month and we did the same you did (ordering a lot of appetizers) and these were my FAVORITE! I've been searching for the name and how to make them. Thank you!

Rachel said...

Another amazing recipe! I made these today and they are so delicious.

Fern @ To Food With Love said...

These look fantastic and I can't wait to make them soon! Thanks for the recipe!

Anonymous said...

Could you think of times and temp if you wanted to Bake instead of fry??

Kevin said...

Anonymous: 400F should be about right.

Pynk said...

Absolutely delicious recipe! I used basil leaves in it but I would love to try it with mint next. =]

Amanda said...

I've been trying to look at a few of your recipes and a big square keeps popping up that doesn't have anything on it and there's no way to dismiss it. I have to refresh and that gets ridiculously annoying.

Any idea what it is?

Kevin said...

Amanda: Sorry about the popup problems! I am not seeing it but I will try to track it down and disable it. It might be a region specific ad campaign.

Anonymous said...

Your recipes have reached me in western australia
and I have been delighted with all I have tried. Thanks, good on you Mate!

Lindsay said...

I know this says it yields about 4 servings, but about how many balls total is that? Thx! Can't wait to try this for superbowl.

Dear Maria said...

Just wanted to share how much I love your blog. I have found several recipes to use and that is wonderful!

Sierra Jaydli said...

So today I made the zucchini and feta balls in class as a lab for Greece, and let me tell you! They are amazing! Sure they look interesting but totally recommend!!!! :D especially with like cottage cheese as a dipping with some spices thrown in. At least that's what I did!!! :D enjoy!

Myrodia said...

hello, Kevin! i love your blog and i really really like the fact that, being Greek, while i browsed through your greek/greek-inspired recipes, i discovered that you do a really good job interpreting the ingredients and cooking style! i know i'm being picky many times when i look at foreign blogs and see that their "greek" recipes seem very far from the original, but that certainly isn't the case here, so thank you very much :)
all the ranting aside, i just wanted to clarify the kolokythokeftedes pronunciation problem!
You see, this is a composite word, consisting of the words "kolokythi" (κολοκύθι = zucchini) and "keftedes" (κεφτέδες = food balls), so the right pronunciation would be ko-lo-ki-tho-ke-ftE-des, with the "th" in "tho" being from the letter "Θ" so it gets pronounced like in "thatch" and not in "the"! i really do hope i clarified this :)

Kevin Lynch said...

Myrodia: I am a big fan of Greek cuisine and I like to try to keep the recipes as authentic as possible! Thanks for pointing out the spelling error! I have fixed it! :)

Myrodia said...

no, no, your spelling was correct!! it was indeed "kolokythokeftedes" i just wrote it with an "i" so as to clarify it phonetically! you see, the letter "Υ, υ" when translated in english is written as "Y, y" but still is pronounced as the english "i" or "ee" (i really hope i can get my point across) just like in my name, for example, the "My" is pronounced "Mi"... did i get you all confused? i'm sorry, i'm not really good at explaining, i hope i didn't muddle things instead!

Kevin Lynch said...

Myrodia: Ah, I see what you mean now!

Anonymous said...

Kevin,

Do you think it would be possible to fry these in an Actifry?

Thanks.

Mike.

Kevin Lynch said...

Mike: I have not had a chance to try out an Actifry yet but it should work!

Laura C. said...

Kevin, I have only recently found this blog and love it! I spend all summer in Greece and of course love the food. My lovely Greek neighbour made me something similar but with the filling in filo pastry, lovely. So I tried your recipe and they turned out just great. Love being here in the summer with such an abundance of fresh vegetables and fruits to choose from.

Anonymous said...

Can you baked these?

Kevin Lynch said...

Anonymous: Yes these can be baked at say 400F for 20 minutes turning half way through.

Dana C. said...

Did you deep fry or pan fry these?

Kevin Lynch said...

Dana C.: I normally pan fry them but you could also deep fry them or even bake them.

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