Kolokithokeftedes | Zucchini Fritters

These are a gluten free twist to a traditional Greek recipe, one of my absolute favorites! While this is usually consumed as an appetizer, it can also be served as more of an entree, or even for breakfast!

I have someone with an egg allergy at home so eggs are off limits for me in cooking. That being said, I recommend using eggs for their binding capacity, it greatly enhances the texture and quality of the dish. The kolokithokeftedes are equally tasty without the eggs, they just come out flat instead of plump.


4 zucchini, shredded

1 shallot, finely shredded

3 cloves garlic, finely shredded

1/8 cup parsley, finely chopped

1 1/4 cup Michele Ferrante Chickpea Flour

1/8 cup Sitia Extra Virgin Olive Oil

1/3-1/2 half pound grated Greek Graviera or Kasseri cheese

2 eggs (optional)

Sea salt


zucchini fritters


Preheat oven to 375 degrees. Grate zucchini and pat dry with paper towels to get rid of excess water. Add remaining ingredients and combine with hands. Make 2 inch round patties and place on dish. Over medium heat, add 1-2 tablespoons olive oil to large sauté  pan (ideally one that can go in the oven). When oil is hot, add zucchini patties to pan. Cook until brown on bottom side, then flip and brown on other side. Place pan in oven and cook for about ten minutes. Flip fritters over and cook for another 10 minutes. Zucchini fritters should be brown, crunchy on the outside and cooked all the way through.

Serve with fresh tzatziki!

Serves 6-8