Kolokythokeftedes

🛒 Ingredients

• #Main Ingredients;
• 700 g fresh zucchini (courgettes), grated coarsely
• 1 medium onion, very finely chopped or grated
• 2–3 spring onions, thinly sliced.. 2 cloves garlic, minced
• ½ cup fresh parsley, finely chopped.. ¼ cup fresh mint leaves, finely chopped
• 1 tbsp fresh dill, finely chopped
• 150 g vegan feta cheese alternative, crumbled (or ½ cup chickpea flour for extra binding)
• 1 cup all‑purpose flour or wholemeal flour
• ½ cup chickpea flour (helps bind and crisp)
• 1 tsp baking powder.. Salt and black pepper to taste
• ½ tsp dried oregano.. Olive oil for frying
• ¼ tsp turmeric (optional, for golden colour)
• 60–90 ml plant‑based milk, only if needed to bind
• #For Serving (Optional);
• Vegan tzatziki sauce
• Lemon wedges
• Extra fresh herbs

👩‍🍳 Instructions

1. 1

   Place the grated zucchini in a colander over a bowl, sprinkle generously with salt, and let rest for 10–15 minutes to draw out excess moisture. Squeeze firmly by hand or with a clean cloth until very dry — this step is essential for crisp fritters!

2. 2

   Transfer the well‑squeezed zucchini into a large bowl. Add the chopped onion, spring onions, garlic, parsley, mint, dill, and crumbled vegan feta. Mix thoroughly until evenly combined.

3. 3

   Stir in the all‑purpose flour, chickpea flour, baking powder, dried oregano, black pepper, and a pinch of salt — taste first as zucchini was salted earlier. Mix gently until everything holds together. If the mixture feels too dry, add plant milk one tablespoon at a time only until it binds. Do not make it wet.

4. 4

   Heat olive oil in a frying pan over medium heat. Take generous tablespoons of the mixture, shape into small oval or round patties, and carefully place into the hot oil — do not overcrowd the pan.

5. 5

   Fry for 3–4 minutes on each side until deep golden brown and crisp all over. Remove and drain briefly on kitchen paper. Serve warm with lemon wedges and vegan tzatziki! 🧆🌿