Zucchini balls otherwise known as kolokythokeftedes, are golden brown, slightly crispy on the outside and soft, moist and tasty on the inside. The ideal ‘meze’ dish!

Serves: 4 Preparation time: 35m Cooks in: 20m Ready in: 60m

1 kilo zucchini
2 eggs lightly beaten
250g. soft Feta cheese, crumbled
½ bunch dill, chopped, without the stalk
¼ bunch parsley, leaves only, chopped
100g. all-purpose flour + extra flour for dusting the zucchini balls
50g. self rising flour
Oil for frying
Salt and freshly ground pepper


Step 1
Grate the zucchini and squeeze with your hands to remove the fluids. Season with salt and place in a colander for about 10 minutes. Then squeeze again to dry as much as possible.

Step 2
Mix the grated zucchini with the eggs, the Feta cheese, the flour, the herbs, the pepper and the salt in a bowl and stir gently with a spoon. Mix in enough flour that you can work with the mixture to form balls.

Step 3
Form the mixture into balls and dust in flour.

Step 4
Pour in a large heavy-bottomed pan enough olive oil and heat it over medium to high heat. Fry the zucchini balls until golden brown and set aside to cool, approximately 2-3 minutes on each side.

Step 5
Remove them from the pan with a slotted spoon and dry off in paper towels to remove the excess oil. Serve warm accompanied with tsipuro or ouzo.