Greek zucchini fritters are among the favourite party dishes. Easy to make, packed with flavour, relatively free from oil although they are shallow fried, will have everyone asking for more. Angela Nicolettou's recipe is all you need for success.
Kolokithokeftedes – zucchini fritters
4 medium zucchini, grated (about 600g)
6 spring onions, finely chopped
½ cup each of dill and mint, chopped
½ cup grated mitzithra, parmesan or pecorino cheese
200g feta cheese, crumbled
1 cup self-raising flour
Olive oil for frying
Grate zucchini and squeezed all excess water from the flesh.
In a large bowl, add the zucchini, spring onions, cheeses, herbs and eggs. Mix well and season with black pepper. Add the flour and mix through. Let the mixture rest for 30 minutes.
Heat a heavy based non-stick fry pan with a bit of olive oil, so the base is well covered. Using a tablespoon, add dollops of mixture and cook until golden, keeping the heat on medium otherwise if it is too hot they will not cook through. Turn over until cooked. Remove and place on kitchen paper to drain. Continue with remaining mixture.
Serve warm or cold with a squeeze of lemon juice and some Greek style yoghurt.
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