Prep time:


Cooking time:




Wine pairing:

Panizzi Vernaccia di San Gimignano Docg

“Kolokithokeftedes” (Greek zucchini fritters)

Slice the spring onions and chop the aromatic herbs. Wash the eggplants, grate them and place them in a bowl with the feta cheese, spring onions, herbs and eggs.

Mix everything. Season with salt and pepper and then slowly add the breadcrumbs and flour, making sure that the mixture does not become too dry. Prepare the meatballs, flour them and fry them. Drain on kitchen paper and serve while still hot, accompanied by a bowl of tzatziki or Greek salad.

(4 people): 500 g of zucchini, 60 g of feta cheese, 2 cloves of garlic, 2 spring onions, 1 bunch of herbs (dill, parsley and mint), 2 eggs, salt and pepper, flour, breadcrumbs, oil to fry.