Zucchini Fritters (Greek Kolokithokeftedes)

Traditional Greek Kolokithokeftedes are a popular Cretan ouzo meze (appetizer), found in most of the islands taverns and restaurants. If you ever had this popular dish before you would have been impressed with their flavourful texture, full of salty, tasty feta cheese with a hint of fresh mint. The perfect Kolokithokeftedes (zucchini fritters) must be fried till extra crispy on the outside while still preserving their creamy and rich texture on the inside. Also provided is a healthier oven method of cooking thses little gems. These Kolokithokeftedes from Crete are best served with a light yogurt dip (plain yogurt in a bowl) or with some tasty tzatziki.

35 oz zucchinis, grated (1 kg)
1 red onion, grated
2 spring onions, finely chopped
2 Tbsp. fresh mint, finely chopped
2 eggs
1½ cup feta cheese, grated
sea salt
black pepper, freshly ground
2 cups fine breadcrumbs or 4 Tbsp. self-rising flour
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh parsley, finely chopped
oil, for frying

Use a grater to grate the zucchini and place them in a colander with some sea salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.

Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.

In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.

Dip a Tbsp. in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.

Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely coloured. Place them on paper towel, to absorb the extra oil.

Oven Method:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.

Serve hot or hot with some fresh cold yogurt aside.

Makes 8-10 servings.