zucchini fritters
Crispy Greek kolokithokeftedes (zucchini fritters) with herbs, cheese and olive oil. Light, fluffy and full of flavour.
Ingredients
Units
Scale
- 1 cup grated zucchini (from about 2 large zucchinis), packed
- 1/4 onion, grated or finely chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp parsley, chopped
- 2 scallions, white and light green parts, finely chopped
- 1 egg, lightly beaten
- 40 g cheese (feta, kefalograviera, or pecorino), crumbled
- 1/2 cup breadcrumbs or flour (or half and half)
- 1 tsp baking powder
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- Canola or sunflower oil, for frying
Instructions
- Grate the zucchini and place in a strainer over a bowl.
- Sprinkle with salt and let sit for at least 1 hour (or overnight).
- Squeeze out as much water as possible — this step is crucial.
- Add the onion, herbs, and scallions, and mix.
- Add the egg, olive oil, baking powder, and breadcrumbs or flour until the mixture holds together.
- Stir in the cheese.
- Chill the mixture for 1 hour.
- Form into small patties.
- Heat oil in a skillet over medium-high heat and fry until golden brown on both sides, about 3–4 minutes per side.
- Serve hot with tzatziki or Greek yogurt