Greek Zucchini Fritters with Feta and Herbs – Kolokithokeftedes
Greek Zucchini Fritters with Feta and Herbs are quite simple to make and made with lots of feta and herbs.
Greek Zucchini Fritters with Feta and Herbs Ingredients
- 1 1/2 pounds or 700 grams of washed zucchini (not peeled)
- 2 eggs
- 3 to 4 ounces (90 to 110 grams)
- broken feta
- I processed 1 large onion, finely diced, in the food processor.
- 2 tablespoons freshly chopped parsley, plus 2 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped dill
- 1 tsp. dried oregano
- 1 salt shakerful
- a half-cup of breadcrumbs
- 1/2 cup flour plus additional for coating
- A half-teaspoon of baking powder
- crushed pepper
- frying with olive oil
- Put the zucchini in a colander, grate it, and lightly salt it. Ten minutes is all it takes. Squeeze as much water as you can out of the zucchini with your hands after ten minutes have passed.
- Mix the zucchini, feta, onion, parsley, mint, dill, oregano, and two lightly beaten eggs in a large bowl.
- Mix after adding the bread crumbs.
- In a small bowl, combine the flour and baking powder. Sprinkle about half of the mixture over the zucchini and mix. Keep adding until you have a batter that is not too watery but is still fairly thick.
Greek Zucchini Fritters with Feta and Herbs Frying
- Pour enough olive oil into a medium-sized pan to make it about 1/3 of an inch high. At a medium heat, heat the oil. Place one tablespoon of dough in the pan and dip it in flour, but it doesn’t have to be completely covered. This should be done for as many fritters as fit in the pan. Use a spatula to flatten the dough, but not too much; these are not meant to be pancake-like thin.
- After about two minutes, flip and cook for another two to three minutes.
- Serve with a squeeze of lemon and Greek yogurt or tzatziki and place on paper towels to absorb any oil.