- 1 1/2 lb zucchini, trimmed and grated
- 2 bunches green onions, including green stems, finely chopped
- 6 oz feta cheese, crumbled
- 1/2 cup grated kefalotiri, or parmesan
- 2 eggs, beaten
- 4 tbsp finely chopped fresh dill
- 4 tbsp finely chopped fresh mint
- 1 2/3 cup all-purpose flour
- Freshly ground black pepper
- Olive oil for frying
- 1/2 lemon
Kolokithokeftedes – Zucchini Fritters
Keftedes (fritters) can be made with almost anything. Most familiar are the small minced lamb, beef or chicken balls simply served with a squeeze of lemon.
Greeks also love to use an abundance or seasonally available vegetables, such as spinach, wild greens, tomatoes, eggplants and zucchini, by making them into fritters.
The vegetables are always chopped with onion or green onion and fresh or dried herbs, then bound with a little egg, breadcrumbs, flour or cheese, before being lightly floured and fried.
Enjoy this easy Greek recipe!
Mix the zucchini, green onions, cheeses, eggs and herbs together in a large bowl. Add the flour to the mixture, season to taste with salt and pepper, and stir well. Cover and refrigerate for at least 30 minutes.
Heat about 1/2 inch of olive oil in a heavy-bottomed skillet. Shape the mixture into round, flat fritters, adding a little more flour if the mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown. Using a spatula, transfer the fritters to paper towels to drain. Set aside in a warm place while you cook the remaining mixture. Serve with a squeeze of lemon.
Serves 6 to 8
Makes about 30 fritters