Zucchini, dill and mint fritters

Zucchini, dill and mint fritters

Kolokithókeftedes may aníthos kai diósmo

By
From
Lyndey and Blair's Taste of Greece
Makes
15
Photographer
Chris Chen

Vegetable fritters are very popular and may be battered and deep-fried. However, I find that shallow-frying them is more subtle and allows the full flavour of the zucchini and herbs to come out.

Ingredients

Quantity Ingredient
500g zucchini
3 teaspoons salt
1 small red onion, very finely chopped
1/2 bunch dill, finely chopped
1/2 bunch mint leaves, finely chopped
1 tablespoon oregano leaves, chopped
1/2 cup plain flour
1/2 cup grated kefalotyri or pecorino cheese, (see Lyndey’s note)
2 eggs, lightly beaten
1 cup greek extra-virgin olive oil, for shallow-frying
lemon wedges, to serve

Method

  1. Coarsely grate the zucchini, sprinkle with the salt, place in a colander and stand for 30 minutes. Drain the zucchini, place in a clean tea towel or on paper towels and squeeze to remove any excess liquid.
  2. Combine the zucchini, onion, dill, mint, oregano, flour, cheese and egg and mix well.
  3. Heat the oil in a large, frying pan over a medium heat. Form heaped tablespoons of the zucchini mixture into small patties and fry in batches for 3–4 minutes on each side, or until golden and cooked through. Drain the fritters on paper towels. Serve immediately, with lemon wedges on the side.

Lyndey’s note

  • Kefalotyri cheese is a hard sheep’s cheese, with a sharp aroma and rich salty taste, much like the Italian-style pecorino cheese. It’s a versatile cheese, good for grating, baking or just nibbling.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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