Kolokithokeftedes
Greek Zucchini Fritters
2 medium zucchini, coarsely grated
1 red onion, very finely chopped
Greek Zucchini Fritters
2 medium zucchini, coarsely grated
1 red onion, very finely chopped
1 clove garlic, minced (optional)
8 cherry tomatoes, finely minced (optional)
4 oz. feta cheese, crumbled
2 T. fresh mint, chopped
2 T. flat leaf parsley, chopped
¾ cup All-purpose flour
Salt & Pepper
Olive Oil
Salt the grated zucchini generously and put in a fine sieve (or a salad spinner). Place a bowl or pan of water on top of the zucchini to weight it down. Drain for at least one hour, stirring occasionally. Remove them from the sieve and squeeze out any remaining excess moisture by hand.
Beat the egg and then whisk in the herbs, onion, garlic, feta, chopped tomatoes, and a generous pinch of salt and pepper. Then add the grated zucchini and the flour. The finished batter should be rather thick (it should stand up when heaped on a spoon). Add more water or flour to achieve that thickness (the initial measurements here are only guidelines; it will all depend on how much liquid your zucchini expel).
Heat a touch of olive oil in a non-stick pan. Drop heaping spoonfuls of the zucchini batter into the hot oil, pressing them down slightly to form small patties about three inches in diameter. Fry until lightly browned on each side (about five minutes per side). Remove to a paper towel and continue frying until all the zucchini mixture is gone. Serve hot or at room temperature with some squeezes of fresh lemon or some tzatziki.
4 oz. feta cheese, crumbled
2 T. fresh mint, chopped
2 T. flat leaf parsley, chopped
¾ cup All-purpose flour
Salt & Pepper
Olive Oil
Salt the grated zucchini generously and put in a fine sieve (or a salad spinner). Place a bowl or pan of water on top of the zucchini to weight it down. Drain for at least one hour, stirring occasionally. Remove them from the sieve and squeeze out any remaining excess moisture by hand.
Beat the egg and then whisk in the herbs, onion, garlic, feta, chopped tomatoes, and a generous pinch of salt and pepper. Then add the grated zucchini and the flour. The finished batter should be rather thick (it should stand up when heaped on a spoon). Add more water or flour to achieve that thickness (the initial measurements here are only guidelines; it will all depend on how much liquid your zucchini expel).
Heat a touch of olive oil in a non-stick pan. Drop heaping spoonfuls of the zucchini batter into the hot oil, pressing them down slightly to form small patties about three inches in diameter. Fry until lightly browned on each side (about five minutes per side). Remove to a paper towel and continue frying until all the zucchini mixture is gone. Serve hot or at room temperature with some squeezes of fresh lemon or some tzatziki.
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