Kolokithokeftedes
Zucchini Fritters
5 –6 zucchinis (2-3 LBS), grated
Salt & black pepper to taste
3 TBS breadcrumbs
5 TBS all-purpose flour
3 TBS semolina flour
1 tsp. baking powder
1/4 C fresh dill, finely chopped
1/4 C green onions, finely chopped
2 eggs, lightly beaten
3.5 oz. feta cheese, crumbled
1/4 C parmesan cheese, grated
Olive oil (for frying)
Lemon wedges
Tzatziki or Greek yogurt
Salt and pepper the zucchini; place in a strainer with 1 teaspoon of salt. Mix well and set aside for thirty minutes to release juices. Squeeze out excess moisture and place into a bowl.
To the zucchini, add breadcrumbs, flours, baking powder, dill, green onions, eggs, feta, parmesan, and a pinch each of salt and pepper. Mix until all ingredients are incorporated. If the batter is too wet, add a little more flour. Heat the oil in a shallow wide pan over medium-high heat until very hot. Add four spoonful's of the zucchini mixture into the oil. Cook fritters in batches until golden and crispy, about three to four minutes per side. Drain. Transfer cooked fritters to a plate lined with paper towels.
Suggestion: Serve either hot or at room temperature, with lemon wedges and Tzatziki (Greek yogurt) on the side.
Related Link:
Food Fare Culinary Collection: Greek Culinaria
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