Description
Kolokithokeftedes are wonderfully crispy and perfect Greek zucchini fritters.
Ingredients
- 2 pounds Zucchini
- Kosher Salt
- ¼ teaspoons Ground Cumin
- ½ teaspoons Dried Oregano
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons Black Pepper
- 2 sprigs Scallions, Chopped
- ¼ cups Chopped Fresh Dill
- 2 Tablespoons Chopped Fresh Mint
- 2 Tablespoons Chopped Parsley
- 4 ounces, weight Crumbled Feta
- 2 whole Eggs, Beaten
- 1 cup Panko Breadcrumbs, More If Needed
- Vegetable Oil
Preparation
Wash and trim the zucchini. Using a food processor or box grater, grate the zucchini. Place the zucchini in a colander over the sink and sprinkle salt over the squash. Toss to combine. Allow the zucchini to sit in the colander/sink for about 2 hours to allow the natural liquids to be drawn out. Every 15 minutes or so, toss and squeeze the moisture out of the squash.
After the zucchini has properly drained, transfer it to a large mixing bowl. Fold in the cumin, oregano, red pepper, black pepper, scallions, dill, mint, parsley and feta. Taste and add salt if needed. Stir in the beaten eggs and panko. If the mixture seems too wet to form into patties, add additional panko. Cover and refrigerate the mixture for an hour.
Once chilled, form patties that are about 2 ½ to 3 inches in diameter. In batches, place the patties in a heavy bottom skillet that has been filled with about ½ inch vegetable oil over medium heat. Fry the patties for about 1–2 minutes on each side until golden brown. Remove and drain on a wire rack.
Garnish with additional dill and serve with either tzatziki sauce or sour cream.
