Zucchini fritters are a classic greek mezze or appetizer served in homes when zucchini yield is high. I first discovered these light and crispy greek zucchini fritters with dill and feta arriving from a long international flight to my mothers home in Greece on a summers afternoon.
I was quite keen on freshening up with a siesta and on waking up she had prepared a ‘quick snack’. Many of us know, that greek mothers of this generation are renowned for the meals they can put together and caution should be exercised when they mention it will only be a quick snack. These fritters were served part of her cooked mezze platter.
What she had prepared were stuffed zucchini flowers that can only be described as heavenly and zucchini fritters flavoursome yet light and fresh. Clearly her yield of zucchini was at its peak that summer.
So below is the authentic recipe and have checked it with her at 12 midnight over facebook messenger, in case I wasn’t true to her recipe. She has given it a thumbs up although we cannot possibly reproduce the freshness of her ingredients. All of the ingredients were sourced from her garden, including the olive oil.
Grate the zucchini and carrot and allow to strain for half an hour in a colander or use a large size flour sifter. As an added precaution, I will press down the grated vegetable mix to ensure every drop of moisture is removed. Press down routinely while the grated vegetables are straining for the half hour.
Strain any juices from the feta. Grate the greek style hard feta, or crumb into small sized crumbs with your hands.
Add all the ingredients in a large bowl. Zucchini, carrots, feta, herbs and flour.
Mix well, and shape the mix into a ball and flatten a little to shape and to ease cooking.
Allow the uncooked zucchini fritters to rest in the fridge for half and hour. It will help to bring the mixture together, and to minimize it falling apart when light frying.
Heat a little oil in the pan in medium to high heat. The amount of oil needed will depend on your pan and the size and shape of your fritters.
Dust the fritters very lightly with flour of your choice and cook on high heat for approximately 1 minute on each side, lower and cook for another 1 minute on low heat. When turning over the fritters in the pan, make sure it is golden brown. If it is turned over too soon, and is still soft they may fall apart.
Pat dry with a paper towel, and serve.
Greek Style Feta is used here, as it is not soft, and won't make your fritter soggy. You will need the dry feta.
The amount of fritters you make depends on the exact size of your zucchini and how much liquid they have inside. If they have a lot of liquid, when straining it will reduce the volume. It is important to take the time, and strain the zucchini very well after grating. If there is some liquid remaining, shaping the zucchini fritters will be a little difficult. - Strain well.
Use a non-stick pan to use less olive oil when cooking.
If your tempted to add extra flour, to compensate for the liquid, in the mix, you may find they won't be as crispy on the outside.
Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 38mg Sodium: 106mg Carbohydrates: 14g Fiber: 3g Sugar: 2g Protein: 6g
Zucchini fritters named ‘κολοκυθοκεφτεδες’ in Greek is quite a mouthful, and always fun dinner time game for when we have non-Greek guests staying over. What they are surprised with is, when I tell them the main ingredient is zucchini. ‘‘Kολοκυθοκεφτεδες’ is a sure way to have someone who doesn’t like eating this vegetable – converted to loving them.
As a serving suggestion, serve Greek Zucchini Fritters with a Traditional Greek Salad.
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Easy to follow recipe and the advice is super valuable
Thank you for the recipe 🙂