There are hundreds of fritters or keftedes made in Greece. Every region has its own version and this vegetarian recipe featuring zucchini, haloumi and dill is one of my favourites.
- extra virgin olive oil, to shallow fry
- lemon wedges, to serve
- 6 zucchini
- ½ cup spring onions, finely chopped
- 125 g Greek haloumi cheese, grated
- ½–¾ cup plain flour
- 2 tbsp chopped dill
- 1 tsp ground cumin
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.
Chilling time 1 hour
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Coarsely grate the zucchinis and add salt. Set aside for 10 minutes. Squeeze out as much liquid as possible and discard.
Place the grated zucchini in a bowl. Add the remaining fritter ingredients and season with salt and pepper. Mix gently to combine. Refrigerate 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 with lemon wedges.
Text © 2012 Maria Benardis