Kolokithokeftedes

Ingredients

Instructions

1. 1

   Grate the zucchini on the coarse side of a grater, toss it with the salt in a bowl, and let it sit for 5 minutes. Meanwhile, slice the scallions and chop the mint and dill.

2. 2

   Transfer the salted zucchini to a clean towel or handfuls at a time and squeeze very firmly over the sink to remove as much liquid as possible. This is the key to fritters that hold together and fry crisp rather than steam.

3. 3

   Place the drained zucchini in a bowl with the feta, scallions, mint, dill, egg, flour, and black pepper. Mix until evenly combined into a thick, scoopable batter. If it looks wet, let it stand 2 minutes so the flour hydrates before deciding whether it needs a little more flour.

4. 4

   Heat half the olive oil in a large nonstick frying pan over medium heat. Scoop the mixture into 6 small mounds in the pan and flatten them lightly to about 1.5 cm thick so the centers cook through before the outside gets too dark.

5. 5

   Fry for 3-4 minutes on the first side until deep golden at the edges, then turn carefully and cook 3 minutes more. The fritters are ready when both sides are golden brown and they feel lightly set in the center. Transfer to a plate.

6. 6

   Add the remaining olive oil and cook the rest of the mixture the same way. Serve hot with lemon wedges for squeezing over.

Nutrition per serving

Notes

• •Squeezing the zucchini thoroughly is the most important beginner-friendly technique for success.
• •Use medium heat; high heat can brown the outside before the inside sets.
• •If you prefer, serve with thick Greek yogurt or tzatziki, though this will change the nutrition.
• •These fritters are best eaten immediately, but can be reheated in a dry pan or hot oven to re-crisp.

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