|Nutritional Guidelines (per serving)|
|Servings: 25 to 30 fritters (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Greek zucchini fritters, called kolokithokeftethes (koh-loh-kee-thoh-kef-TEH-thes), will take you on a dining-chair trip to a sun-drenched island in the Aegean Sea. In bite-size portions, they make a tasty addition to any meze table or a good vegetarian alternative to meatballs. But you could also portion them into larger patties and top them with fresh tzatziki sauce. Add a salad and you might just opt to make them your main meal. This recipe could yield four entree-size portions of two 2.5- to 3-inch fritters. Stuff them in pita bread for a falafel-like sandwich.
- 2 1/4 pounds zucchini (approximately 6 medium)
- 2 eggs, lightly beaten
- 8 ounces feta cheese, crumbled
- 1/2 cup fresh dill, minced
- 1/4 cup fresh parsley, minced
- 1/2 cup all-purpose flour, plus more for dredging
- 1/4 cup self-rising flour
- Salt and pepper to taste
- 5 tablespoons olive oil (or more as needed for frying)
Using a box grater, shred the zucchini and put it in a colander. Sprinkle it with salt and leave it to sweat for 15 minutes. Then, with your hands, squeeze out as much excess liquid from the zucchini as possible. (As if you were making zucchini snowballs.)
Transfer the zucchini to a medium mixing bowl and add the beaten eggs, crumbled feta, minced herbs, and both types of flour. Season the mixture with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix gently until thoroughly combined.
Spread some all-purpose flour on a shallow plate or in a baking dish. Season it lightly with salt and pepper, using a fork to distribute it throughout the flour. Set the plate aside.
Using a small scoop or a large soup spoon, put a walnut-sized portion of the mixture in your palm and roll it with your hands like a meatball. Dredge the ball lightly in the flour, then shake it to knock off the excess and set it on a platter or cookie sheet lined with wax paper. Repeat with the remaining mixture.
Heat the olive oil in a large skillet or frying pan on medium-high until it shimmers and moves freely to coat the pan.
Place enough zucchini balls in the pan to cover the bottom with one layer, leaving a few inches of space around each. Gently press the balls with a spatula to flatten them slightly into disks, being careful to avoid spatters. Fry the fritters in the olive oil, flipping once, until they turn golden-brown. Set cooked fritters on a paper towel-lined plate or cookie sheet, and continue frying in batches until done. Add more oil as necessary.
Serve the fritters warm with a drizzle of tzatziki sauce.