Ingredients
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3 zucchini
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3 spring onionsor 1 onion
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5-7 stems fresh mint and dill
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2 Eggs
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pinch Sea Salt
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from the mill black pepper
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of half a lemon Grated rind
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70-80 gr Feta cheeseoptional
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70-80 gr Flourdepending on thickness
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Olive Oilor sunflower oil for frying
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Yoghurt Dip:
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200 gr Greek yoghurt
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of a quarter lemon Grated peel
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Salt
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1 tablespoon Olive Oil
Directions
Zucchini fritters with the perfect balance of feta and dill are absolutely scrumptious. I always order these at a Greek tavern as a starter with dips while on holidays in Greece (wish I was there right now). This traditional Greek dish is a popular Cretan ouzo meze, found in most of the island’s taverns and restaurants. If you ever get to eat this popular dish, you will be impressed by the flavorful texture, full of salty, tasty feta cheese with a hint of fresh mint!
These zucchini fritters are great for breakfast, brunch, lunch or even dinner with a Greek salad on the side or some tzatziki. You simply have to make them. To all the vegetarian lovers out there, you will want to add this very tasty appetizer to your menu!
How to Make Kolokithokeftedes:
- Wash the zucchini and grate with a vegetable grater.
- Squeeze the grated zucchini well with your hands.
- Put it in a sieve, mix in some sea salt, and leave to stand for about 1 hour. Then squeeze the zucchini again and put it in a bowl.
- Wash the mint and dill and chop the leaves finely.
- Stir the eggs briefly. Mix the zucchini, herbs, lemon zest, salt, pepper, feta, and eggs in a bowl. Add the flour and stir a little. Take care to use only enough flour to make a thick liquid mass.
- Heat the oil in a pan, preferably a coated pan, otherwise they will stick together.
- With a spoon, put the dough in small heaps in the hot oil, press them down and shape them with the spoon if necessary.
- Turn down the heat so that the Kolokithokeftedes do not brown too quickly.
- Fry them until golden brown on both sides, take them out, and put them in layers on kitchen paper.
- Mix the yoghurt dip with the lemon peel and olive oil and season to taste with a little salt and pepper.
