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prep time
30 min
cook time
15 min
ready time
45 min
Eco-Keto Kolokithokeftedes / Greek Zucchini Fritters
Kolokithokeftedes (pronounced kolo-kitho-kef-tedes) are Greek for zucchini fritters. There are many variations of this Keto dinner recipe, and many cultures put their own twist on it. Fresh mint is a big feature in Greek cooking and is key in this recipe as it adds a real freshness to the flavor profile.
The fritters are traditionally made with eggs which give its lightness when shallow frying, but this easy Keto recipe has no animal-based ingredients making them perfect for an Eco Keto diet. Instead, they are bound with flaxseed, some psyllium husk and ground almonds which not only help to hold their shape but provide essential fibre and good fats.
These fritters are gluten-free and vegan and make an awesome picnic or dinner option on an Eco Keto diet plan since each 30g fritter gives 1g net carbs and 5g fat.
Can I use different herbs?
You can experiment with adding other herbs such as fresh dill or parsley for a different flavor.
What can I serve them with?
They make great finger food appetizers as they are, or wrap them up in lettuce leaves and serve with a vegan avocado-based tzatziki, like this one here:
https://www.carbmanager.com/recipe-detail/ug:f3c66e7c34a7437c83c3e538ff2d7f2a/eco-keto-easy-avocado-tzatziki-dip
Is there an alternative cooking method?
Don’t want to fry them? That’s ok, you can also bake them in the oven at 180C/ 356F for 20 minutes or until golden brown.
Net Carbs
0.7 g
Fiber
1.5 g
Total Carbs
2 g
Protein
1.4 g
Fats
8.2 g
87 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Super foods Psyllium Husks Ground
0.33 oz
Ground Flax Seeds
1.5 oz
Tap water
0.25 cup
Zucchini, cooked from fresh
11.5 oz
Organic Blanched Ground Almond Flour
2 oz
Extra virgin olive oil
2 tbsp
Fresh Mint Leaves
1 2 Tbsp
Scallions or spring onions, tops only, raw
0.75 cup, chopped
Soda Bicarbonate
1 tsp
Avocado oil
2.5 fl oz
Recipe Steps
steps 6
45 min
Step 1
Grate the zucchini using the coarse edge of a cheese grater. Place into a sieve over a bowl, sprinkle with a good pinch of sea salt and massage in. This will help release excess moisture. Set aside for 5-10 minutes and discard the liquid.Step 2
Add the ground flaxseed, ground psyllium husk and water to a large bowl. Set aside until a thick gel forms. Dice the scallions, and roughly chop the fresh mint. Add them to the flaxseed base along with the grated zucchini, ground almonds, olive oil, and bicarbonate of soda.Step 3
Use your hands or spatula to mix all the ingredients together. It should all gather together like a ball. Let chill in the fridge for 20-30 minutes to firm up. The cooling is optional if you are short on time but is recommended for best frying results.Step 4
With your hands, grab a tablespoon of the mixture and roll it into a meatball size. You can weigh them on digital scales to ensure they each weigh 30g/ 1oz. When the oil is hot, carefully place them into the pan.Step 5
Fry for 3-4 minutes on each side or until golden. You may need to make them in several batches. You can also double the size of the kolokithokeftedes to make 9 larger patties.Step 6
They can be enjoyed hot or cold. Serve with avocado tzatziki or regular tzatziki if your diet permits it. They store well in an airtight container in the fridge for up to a week.
Comments
Sans Sucre 3 years ago
I thought they tasted great!
Sans Sucre 3 years ago
Delicious flavour!
SplendidAvocado187419 3 years ago
Flavour was good, however, not sure I measured correctly. There are two sets of measurements for the ingredients. They turned out really gluey. I had to add about another cup of water or more just to mix it and do it with my hands the mixture was so gummy and lumpy globs. Also, not a nice texture to eat. I wish I had used eggs instead of the psyillium powder.
recipewriter 3 years ago
Sorry to hear you had troubles with the texture. The psyllium helps to bind all the ingredients together, but it could be that there was too much liquid, and maybe not enough liquid squeezed out from the courgettes. I do recommend everything to be measured in grams for better accuracy. Traditionally these Kolokithokeftedes are made with eggs which give its lightness, next time try making them with 4-6 eggs and omit the flaxseed and psyllium :)