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- Cuisine: Greek
- Prep Time: 20 min(s)
- Cook Time: 20 min(s)
- Serves 4
The zucchini, or squash as it is also referred to, is native to the Americas. Christopher Columbus originally brought seeds to the Mediterranean region and Africa. The Italians cultivated many varieties, and zucchini comes from the Italian name zucchina.
In Greece, zucchini is usually fried and accompanied with skordalia; steamed; stuffed with rice and meat; or braised with other vegetables, meat or poultry. It is served as a mezze or as a main dish, especially during fasting seasons.
The zucchini flowers are also stuffed the same way as dolmades.
Of course, where would one of the Greek national dishes “mousaka” be without this humble addition?
There are hundreds of keftedes or fritters made in Greece. Every region has its own fritter and this is one of my favourites.
The zucchini is also high in folate, potassium and vitamin A.
Ingredients
Extra virgin olive oil, for fryingLemon wedges, to garnish
Fritters
6 zucchinis
½ cup spring onions, finely chopped
125g Greek haloumi cheese, grated
½-3/4 cup plain flour
2 tbsp chopped fresh dill
1 tsp ground cumin
Salt and pepper, to taste
Preparation
Coarsely grate the zucchinis and salt them a little. Set aside for 10 minutes. Squeeze out as much of their liquid as you possibly can and discard this.Place the grated zucchini in a bowl. Add the remaining fritter ingredients. Mix gently to combine.
Refrigerate the mixture for at least 1 hour.
Form the zucchini mixture into flat, oval-shaped patties
Heat the olive oil in a frying pan over medium heat. Fry the fritters, in batches, for 2-3 minutes each side or until golden brown.
Serve warm. Garnish with the lemon wedges.
©2012 Maria Benardis. All Rights Reserved.
If you enjoyed this Zucchini-and-haloumi fritters recipe then browse more Greek recipes, appetiser recipes, vegetarian recipes, cheese and dairy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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