Ko-lo-ky-tho-ke-fte-des. aka Zucchini fritters!

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You know that person that goes to a restaurant, always determined to be brave and try something new, but they always end up ordering the same thing? Is that you? That is definitely me!

Every time I find myself at a Greek restaurant, I always, ALWAYS, order a plate of kolokythokeftedes: a compound word consisting of kolokythi (zucchini) and keftedes (meatballs), describing a pattie made of zucchini but shaped almost like a meatball. Most patties have the ending of -keftedes in Greek. I am assuming meatballs were the king of all patties,and probably still are.

Most commonly known in English as zucchini fritters, they are one of my go to dishes a) because I like them b)because to their simplicity and distinct flavor they are very hard to mess up, and for that reason, they are a good indicator for the rest of the meal.

Zucchini fritters can be made all year round, but definitely best during the summer months, when zucchini is sweet and crisp. You will not find many variations in the dish, the only ones being in the choice of herbs used. The beauty of this dish, lies in ingredients being fresh, and way of prepping. 

 

You will need:

- 6 zucchini

- 1 bunch green onion

- 1 bunch dill

- 1 bunch parsley

- 1/2 cup breadcrumbs

- 1/2 cup crumbled feta

 - 1/4 cup grated hard cheese such as kefalotyri or pecorino.

- 1 egg

- salt & pepper to taste

How to make:

This dish DEFINITELY requires a cheesecloth. Save yourself time draining and please use one. If you dont have one, use an old kitchen towel, it will get the job done equally well.

Start by grating zucchini and generously salting it. Place in cloth.

In a large bowl finely chop green onions, dill, parsley, add beaten egg, and rest of ingredients and beat well. After you have drained the zucchini well in your cloth, add to mixture and add pepper. Place in fridge for an hour and cover.

Heat olive oil in pan. Form zucchini mixture into 3 inch wide patties, coat with flour, and start placing in pan. Make sure oil is hot, this will avoid your fritters becoming soggy.  Fry for about 10 minutes per side, or until golden brown. Set on paper towels to absorb excess oil.

* TIP: You may as well also bake them in medium high heat, they will taste as good.

Serve with a cool side of yogurt. Bon appetit!

Xoxo,

Carol.