Mulberry Pomegranate

Kolokythiokeftedes

Mezedes
Like this

If you ever been to Greece, then chances are you may have ordered these delicious fritters in a taverna. For me they are the quintessential Greek summer holiday food. Give me a plate of these, some marinated anchovies and a chilled glass of rose wine and voila – I know I have arrived in Greece, ready to relax into my holiday.

Zucchini has such a light, delicate flavour that it really needs some flavourful friends to bring out it’s best. In this recipe you must be generous with the herbs! I use plenty of dill, as I love the classic fresh flavour it brings to many Greek dishes and lots and lots of mint, because that just enhances the summer factor in this dish. The fresh herbs and delicate zucchini are further enhanced by the addition of some salty kefalograveria cheese. You can use more or less cheese to suit your palate and if you don’t have a wedge of the hard yellow kefalograveria cheese to hand, then you can always substitute with a good Italian pecorino.

Accompanied with a generous plate of tzatziki, these fritters make for great mezedes to share with friends. If you are not in Greece, just add a sunny corner of your garden to serve.

Print

Zucchini and herb fritters

κολοκυθοκεφτέδες
Course Appetizer
Cuisine Greek
Prep Time 1 hour 55 minutes
Cook Time 30 minutes
Total Time 2 hours 25 minutes
Servings 4

Ingredients

  • 4 cups of zucchini coarsely grated
  • a sprinkle of sea salt
  • 1 Onion grated
  • 1/2 cup Fresh breadcrumbs
  • 1/2 cup Kefelograveria cheese grated
  • 4 handfuls Fresh mint chopped
  • 1 handful Fresh dill chopped
  • 1 cup Self raising flour
  • 2 Eggs lightly beaten
  • Salt and pepper to taste
  • Extra Virgin Olive Oil for frying
  • Fine dry or Panko breadcrumbs for dredging

Instructions

  1. Put the grated zucchini in a colander, sprinkle with sea salt and allow the liquid to drain for 1 hour. Then squeeze out the excess liquid from the zucchini and transfer to a bowl.

  2. Add a little olive oil to a pan and fry onion until translucent. Set aside and allow to cool. 

  3. Add the onion, cheese, breadcrumbs, mint, dill, flour and eggs to the zucchini and mix to combine. Season with sea salt and black pepper.

  4. Heat the oil in a pan. Take 1 teaspoon of the mixture at a time, dip in breadcrumbs and shake of excess, then drop into the oil and cook over a high heat for 2-3 minutes, or until golden brown on both sides. Serve with tzatziki or garlic dip.

@mulberry_pomegranate