KO-LO-KITH-O-KEF-TED-ES. So now that I have you tongue tied, I can have your attention for a moment to encourage you to make these scrumptious fritters! On a recent trip to Greece I was given a great recipe to pass on to you from a dear aunt with a keen sense of Greek cuisine! They have a crispy outer layer and cheesy and delicious centre. Kolokithokeftedes are great as appetizers served along with tzatziki sauce for dipping.
- 3 cups of shredded zucchini
- 1 cup bread crumbs
- 1 egg, beaten
- 1 medium onion, pureed
- 2 cloves of garlic, pureed
- 1/2 cup fresh parsley, chopped
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 3/4 cup feta, crumbled
- salt and freshly ground pepper
- 3/4 cup of all purpose flour (for dredging the fritters in before frying)
- 1/4 cup olive oil or your choice of oil for frying
Place shredded zucchini in a colander and sprinkle generously with salt. Allow zucchini to sit for a half hour and then using your hands, squeeze the liquid out of it. In a large bowl mix the drained zucchini and the rest of the ingredients together. Heat oil in a heavy bottom frying pan on medium heat. Create patties and dredge in flour. Try not to make the patties too thick so that the centres can cook well. Fry until golden brown on both sides. Place fritters on a paper towel lined plate to drain excess oil.