Meze & starters
Kolokithokeftedes: zucchini and feta fritters
Kolokithokeftedes: zucchini and feta fritters. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
Golden outside, tender inside, with a fresh scent of mint. This recipe makes about 16 small fritters for four servings. Weigh the zucchini before draining.
LET’S COOK
Ingredients & method
Total time, including resting: 1 h 15 min
- Preparation
- 20 min
- Cooking
- 20 min
- Resting / cooling
- 35 min
- Servings
- 4
Step by step
Coarsely grate the zucchini, mix with salt and drain in a colander for 20 minutes.
Squeeze very thoroughly in a clean towel. Chop the spring onion and herbs.
Combine zucchini, crumbled feta, onion, herbs, egg and pepper. Fold in flour and refrigerate for 15 minutes.
Shape small, flattened patties. Fry one first to check that the mixture holds together.
Fry in batches in oil at about 170–175°C for 3–4 minutes per side until golden and cooked through. Drain on a rack.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Remove water by squeezing rather than adding excessive flour. If the test fritter is too soft, add the extra flour gradually.
Serving ideas
Serve warm with lemon and tzatziki. Contains milk, egg and gluten.
