Greek zucchini fritters
Greek kolokithokeftedes
Ingredients
- 4-5 medium zucchini
- 1 egg
- 150gr feta cheese
- dill (as much as you want)
- parsley (as much as you want)
- 2-3 tablespoons all-purpose flour
- salt, pepper
- olive oil
Method
- Wash the zucchini, cut the stems from both top and bottom and rub in the thick part of the grater.
- Squeeze with your hands the grated zucchini to leave its liquids and place them in a clean bowl.
- Add salt, stir with the hand and leave for 10′-15 ‘and squeeze again to leave its liquids.
- In a clean bowl, place the zucchini, the egg (beaten gently), the feta cheese (which is crumbled by your hands), the dill, the parsley, the pepper and stir gently with a spoon.
- Then add one by one tablespoons of the flour and continue stirring (it might need more or less).
- In a pan, put enough olive oil (about 2cm-3cm height) over medium heat and let it heat.
- With a tablespoon take some mixture and add it to the pan. Continue with this until you fill the pan, but don’t forget to leave some space between them to prevent sticking.
- Fry for 2′ on each side and let them drain on kitchen paper.
Tips:
To avoid frying, you can shape them into small meatballs, sprinkled them with breadcrumbs and bake them at 180oC until golden brown.
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