Kefalotiri and kefalograviera are Greek hard cheeses made from a mixture of sheep's and goat’s milk. Commonly used to make the Greek dish saganaki and perfect for frying, in this recipe they add luxuriousness to the breadcrumb coating on the fried zucchini. Serve as a part of a meze platter, or with a Greek salad for a hearty entrée.

Serves
4

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 4 (11 votes)
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Ingredients

  • 3 medium zucchinis 
  • 60 g (1 cup) fresh breadcrumbs
  • 90 g (1 cup) finely grated kefalotiri or kefalograviera cheese (see Note)
  • 2 tsp dried oregano
  • salt and cracked black pepper
  • 2 large eggs, lightly whisked
  • 75 g (½ cup) plain flour
  • olive oil, to shallow fry
  • 1 lemon, cut into wedges to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Slice each zucchini lengthways into 4–5 slices, approximately ½ cm thick.

Combine the breadcrumbs, cheese, oregano, salt and pepper in a bowl and mix to combine. Place the eggs and flour in separate bowls.

Heat 1 cm of olive oil in a large frying pan over medium-high heat. Dip each zucchini piece firstly in flour, shaking off any excess. Next dip the zucchini in egg, allowing excess to drip back into the bowl. Finally toss the zucchini with the breadcrumb and cheese mixture, pressing lightly to coat. Working in batches, lower the zucchini slices into the hot oil and fry for 1½–2 minutes on each side until golden brown. Remove the zucchini and drain on paper towel. Add more oil between batches if necessary.

Arrange the fried zucchini on a platter and season with salt. Serve with lemon wedges.

© 2012 Maria Benardis

 

Note
• Kefalotiri and kefalograviera cheeses are available at Greek delicatessens. If unavailable, substitute with parmesan.

 

Photography by Alan Benson