Kolokithokeftedes are perfect appetizers now that squash is in season. Nibbling on some meze is a nice and festive way of leading up to the main course and something that I definitively associate with long Sunday lunches.

For four persons you will need:

400 g squash, grated
2-3 spring onions finely chopped
1/2 dry onion, grated (or 1 grated dry onion, if you don’t use spring onions)
50 g/100 ml chickpea flour
2-3 mint leaves, chopped
a handful of finely chopped dill, or 2 tsp dry dill
1 tsp dry parsley
1/4 tsp turmeric
salt, ground black pepper
1 tbsp flaxseed in 6 tbsp water
2 tbsp olive oil

  • Preheat the oven at 200 °C (392  °F)
  • Bring the flaxseed and water to a boil on soft heat; let simmer for a minute and set aside.
  • Grate the zucchini and place in  a bowl together with the onions.
  • Add the herbs, spices and olive oil.
  • Mix in the chickpea flour so as to obtain an even batter and finally incorporate the flaxseed mix.
  • Line an oven tray with greased parchment paper.
  • Place spoonfuls of batter on the tray and form fritters.
  • Bake in the middle of the oven for about 12 min, until golden brown.
  • Using a spatula, flip the fritters and bake for another 10 min, until evenly baked on both sides.

You can also bake the kolokithokeftedes in a frying pan.

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