These Greek zucchini fritters called kolokithokeftethes (koh-loh-kee-thoh-kef-TEH-thes) are a tasty addition to any meze table. Try them as a vegetarian alternative to meatballs or top them with a fresh tzatziki sauce and you just may decide to make them the main meal.
For an alternative Greek zucchini fritters recipe, check out:
- 2 1/4 lbs./1 kilo zucchini
- 2 eggs (lightly beaten)
- 1/2 lb. feta cheese (crumbled)
- 1/2 cup dill (fresh, minced)
- 1/4 cup parsley (fresh, minced)
- 1/2 cup flour (all purpose, plus more for dredging)
- 1/4 cup flour (self-rising)
- To taste: Salt
- To taste: pepper
- 5 tbsp. olive oil (for frying)
Using a box grater, shred the zucchini and place in a colander. Sprinkle with salt and allow the zucchini to sweat for 15 minutes. Using your hands, squeeze out the excess liquid from the zucchini to make it as dry as possible. (Like you are making zucchini snowballs.)
To a medium sized mixing bowl add the zucchini, beaten eggs, crumbled feta, minced herbs, all purpose flour, and self-rising flour.
Season the mixture with salt and freshly ground black pepper. Mix well. You don’t want to over mix because the zucchini will get keep releasing more water.
Place some all-purpose flour in a shallow plate or baking pan. This will be for rolling the croquettes lightly in flour before frying them.
Using medium high heat, heat the olive oil in a large skillet or frying pan.
Using a small scoop or a large soup spoon, take a walnut-sized portion of the mixture in your hands and roll it like a meatball. Dredge lightly in flour. Shake off the excess flour before frying. The mixture will be wet and sticky.
Fry the croquettes in the olive oil until they are a golden brown color turning once. You may want to flatten them a little in the pan for more even cooking.
Drain on paper towels or on a cooling rack placed in a half sheet pan. Serve warm with a drizzle of tzatziki sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|