Greek Veggie Keftedakia with Zucchini & Potato

These veggie keftedakia are soft, herby, and full of summery Greek flavor. Think of them as kolokythokeftedes, but shaped like little meatballs — easy to grab, crisp on the outside, tender inside... my, they are to die for :)

Made with zucchini, potatoes, fresh spring onions, dill, and parsley, they’re a tasty option for a light meal or mezé platter. I often make them for a bbq, with a bowl of tzatziki and a Greek salad (Horiatiki).

Ingredients (for about 20 small keftedakia)

• 1 medium zucchini, grated and drained
• 1 medium potato, grated and drained
• 2 fresh spring onions, finely chopped
• 1 egg
• 100 g crumbled feta cheese
• 4–5 tbsp grated cheese (like Emmental or Graviera)
• 2–3 tbsp plain flour (plus more for coating)
• 2–3 tbsp breadcrumbs
• A handful of chopped fresh parsley
• A handful of chopped fresh dill (aneth)
• Salt & pepper to taste
• Olive oil for frying

Instructions

1. Grate and drain: Grate the zucchini and potato. Sprinkle them with a little salt and let sit in a colander for about 10 minutes. Then squeeze out as much liquid as possible using your hands or a clean kitchen towel.

2. Make the mixture: In a large bowl, combine the grated veggies with the chopped spring onions, cheese, parsley, dill, egg, flour, breadcrumbs, salt, and pepper. Mix until everything comes together into a soft dough. If the mixture feels too wet, add a little more flour or breadcrumbs.

3. Shape: With floured hands, form small round keftedakia (about the size of a walnut).

4. Coat and fry: Roll each ball lightly in flour. Heat olive oil in a frying pan over medium heat and fry the keftedakia in batches until golden on all sides, about 3 minutes per side. Transfer to a paper-lined plate.

Serving Tips

These are delicious warm or at room temperature, served with tzatziki, plain yogurt, or even a simple tomato salad. You can also stuff them into a pita with lettuce and sauce for a quick wrap.

For a lighter version, bake at 200°C for about 20–25 minutes, turning halfway through and brushing with olive oil.