Weather is being very nice!...Spring is in full motion!! I wanted to make this dish that I haven't done in years. The combination of herbs makes it a very enjoyable appetizer.
Kolokithokeftedes is a Greek zucchini fritters that is so good. I made some adaptations to make a new recipe.... I can assure you that once you start eating, you cannot stop it.
4 medium to large zucchini coarsely grated
3 green onions chopped (including green stem)
3 small garlic clove minced
6 tablespoons of mix herbs. I use a mix of mint, parsley, cilantro, dill and oregano.
½ cup and a little bit more of crumbled feta cheese
Flour as needed
Wash zucchini and grate them coarse. Add salt to the zucchini, mix it, and place it in a colander. Let it drain for 20 minutes.
Squeeze the zucchini firmly with your hands to remove its liquid, and wash it to remove the excess of salt. Dry them well. Put it in a large bowl, and with a fork mix it with the remaining ingredients and feta cheese. Add the egg, and then the flour. The mixture has to be thick in order to fry them.
Heat olive oil in a frying pan. I use 2 centimeters deep of olive oil. When the oil is hot, use a spoon to place the zucchini mixture in the pan. Cook until golden brown, and turn it into the other side. When the fritters are golden brown in both sides, remove the fritters and place them on a paper towel to remove the excess of the olive oil. You can eat it as it is, or with tzatziki sauce. Personally, I like them without sauce, to taste its great flavor.
I love the presentation on the long serving dish. The recipe sounds simple and delicious. We are enjoying spring as well , but here in Miami it is more like summer.ReplyDelete
Happy Spring! Those zucchini pancakes look absolutely delectable. Love that little chalkboard.ReplyDelete
This one I will try in the fall when the zucchinis are as plentiful as raindrops in April. There has to be more than zucchini bread!ReplyDelete