I found a great recipe for kolokithokeftedes at mygreekdish.com and only adjusted slightly. I made these fritters for the first time as an appetizer at Easter dinner. Family and friends loved them. These fritters can be served hot or at room temperature (make ahead!) and are delicious when served with tzatziki (Greek garlic dip). My mom’s tzatziki recipe can also be found on the blog.
This is the link to the original recipe http://www.mygreekdish.com/recipe/kolokithokeftedes-fried-zucchini-balls-or-courgette/
Kolokithokeftedes a.k.a. Greek Zucchini Fritters
Author: Penny
Recipe type: Appetizer
Cuisine: Greek, Vegeterian
Ingredients
- 1 kg zucchinis, grated (this is about 4 or 5 zucchinis)
- 1 large onion, grated
- 2 spring onions, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 eggs
- ¾ cup feta cheese, crumbled
- ¾ cup parmesan, grated
- salt and freshly ground pepper
- 1 cup plain breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
- 1 cup all purpose flour
- Vegetable oil for frying
Instructions
- Grate the zucchini and place in a colander with some salt (less than a teaspoon). Squeeze the zucchini with your hands to remove excess water. Leave it about one hour and then again squeeze out as much liquid as possible. It is an important step to ensure that the fritters crisp up nicely.
- Place the zucchini in a large bowl and add all the other ingredients. Mix well and using your hands make small round disks about 2 inches wide and ¾ inch thick.
- Heat vegetable oil over medium heat, dredge the zucchini patties in flour and fry until dark golden brown, about 4-5 minutes per side. If the fritters are cooking too quickly, adjust your heat as they need to be cooked through. Place them on paper towel, to absorb any extra oil.
Leave a Reply