Kolokithokeftedes
Greek zucchini fritters with feta and fresh mint come out golden and crispy on the outside, tender inside, and taste wonderful with chilled tzatziki.
Ingredients
- zucchini500 g
- salt1 to taste
- onion1 pcs
- green onion3 stalks
- dill20 g
- mint15 g
- parsley20 g
- feta150 g
- egg1 pcs
- wheat flour80 g
- ground black pepper1 to taste
- olive oil100 ml
- greek yogurt200 g
- cucumber100 g
- garlic1 clove
- lemon juice1 tbsp
Instructions
Grate the zucchini on a coarse grater, sprinkle with salt, and let sit in a colander for 30 minutes. Then squeeze out as much liquid as possible by hand or through a clean kitchen towel.
Finely chop the onion, green onion, dill, mint, and parsley; crumble the feta.
In a bowl, beat the egg, then add the squeezed zucchini, onion, green onion, herbs, feta, flour, and black pepper. Mix until you get a thick, moist mixture; if it's too runny, add another 1 tbsp of flour on top of the measured amount.
With wet hands, shape the mixture into 12 small flat patties, about 2 tbsp of mixture each.
Heat the olive oil in a wide skillet over medium heat. Fry the fritters in batches for 3–4 minutes per side until golden brown, without overcrowding the pan.
Transfer the cooked fritters to a paper towel to drain excess oil.
For the tzatziki, combine Greek yogurt, cucumber, garlic, lemon juice, dill, and black pepper. Serve the fritters hot or warm with the chilled sauce.
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