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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.