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cW Recipes: Kolokithokeftedes (Zucchini Fritters)

cW Recipes: Kolokithokeftedes (Zucchini Fritters)

Our resident nutritionist shares cancer-fighting recipes from around the world, crafted especially for home chefs with an adventurous palate.


Yield: 12 fritters


  • 2 large zucchinis, shredded 2 eggs
  • 1/2 cup whole-wheat flour 1/2 cup scallions, sliced
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 cup feta, crumbled
  • 2 cloves garlic, minced
  • 1/2 teaspoon baking powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • lemon wedges


Preheat oven to 400 F. Line a baking sheet with parchment paper.

Wash zucchinis and cut off the top and bottom.

Shred the zucchini with a cheese grater.

Place shredded zucchini on a kitchen towel. Bring the corners of the towel together to make a pouch for the zucchini, and twist the towel over the sink to squeeze out as much moisture as possible.

Crack eggs into a large mixing bowl, and beat. Add shredded zucchini, flour, scallions, dill, feta, garlic, baking powder, oregano, salt, and combine.

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Drizzle olive oil onto the lined baking sheet and spread evenly.

With a spoon, form the zucchini patties (about 2-by-2 inches) and place onto baking sheet.

Drizzle patties with olive oil and put into oven. Cook for 35 to 40 minutes or until the fritters have browned. Flip halfway through and drizzle with more olive oil.

Let cool for at least 5 minutes, and serve with a lemon wedge.

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