Saturday, June 23, 2012

Kolokithokeftedes – Zucchini Fritters

                                   Kolokithokeftedes – Zucchini Fritters

With all the zucchini coming out of the garden, I've planned a few meals this week around that versatile veggie. Today it's a Greek themed meal with kolokithokeftedes,  Boolvo Souvlaki  and Loukoumathes .
This is based on an authentic recipe, but altered to make it puffier.
This is my favorite way to use zucchini. They are awesome served with a dollop of plain yogurt.

4cups shredded zucchini
1/2cup whole green onions-chopped
1tsp. dried mint
1/2tsp. dried dill
2 eggs beaten
1 small container crumbled feta cheese (I have made this without feta, and they were still awesome)
1/2cup Parmesan cheese
1/2cup plain breadcrumbs
1Tbl. baking powder
2cups flour ( more if needed)
1/8 pepper
oil for frying

In a large bowl, combine the zucchini, onion, herbs, salt, pepper, eggs, and cheeses.
Add the flour, breadcrumbs and baking powder. Mix to combine. cover and refrigerate about an hour.

Heat about 1/2inch of oil in a skillet on medium heat. You want to cook these slowly or the center will be too moist.
Shape the mixture into small flat patties, add more flour if it's too moist. I test-fry  a small amount first, to make sure.
Fry, a few minutes on each side. (flip over when the bottom becomes golden brown, then brown the other side) Serve warm with a dollop of yogurt.

The fritter batter will have a moist consistency, but it firms and puffs in the oil.

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