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greek zucchini fritters

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I first tasted kolokythokeftethes or zucchini fritters when I spent a summer on the tiny Greek Island of Agistri,  This is one of the smallest Greek islands, just off the coast of Pireaus and is mostly visited by Greek tourists who are keen to swim in the crystal clear waters of the many beaches and coves which can be found on Agistri’s coast

I remember one afternoon, setting off, on the back of Andreas’ scooter to the village of Limenaria which was located on the less populated side of the Island…. back then, Limenaria had a population of about 50.  We sat in an open air taverna by the water and ate Kolokytholeftethes and drank beer until it was dark.  I don’t remember the scooter ride back, but I am sure it would have been a hairy one….dirt roads, no lighting, driven by a somewhat inebriated young Greek 20 something male.   We made it back in one piece, and from that day forward,  I have loved zucchini fritters.

This recipe is a little different from most zucchini rissole recipes.  It is adapted from the recipe in Rena Salaman’s Greek cookbook, and its worth taking the extra few steps.

ingredients

  • 4 or 5  large zucchini

  • 1 onion finely diced

  • 2 spring onions, diced

  • 1 clove garlic, crushed

  • 3 slices real white bread (not processed pre-sliced)

  • 2 eggs

  • 1 teaspoon dried oregano

  • 1/2 cup grated parmesan

  • 200g fetta, crumbled

  • plain flour for rolling

  • salt, pepper

  • olive oil

  • lemon wedges to serve

what you need to do

  1. Bring a pot of salted water to the boil

  2. Cut each zucchini into 4cm pieces and boil for about 15 minutes or until the zucchini is very soft, drain and cool completely in a colander

  3. Heat a couple of table spoons oil in a pan and gently fry onions till translucent.  Then add garlic and stir for a few minutes.  Remove from heat.

  4. Squeeze the zucchini with your hands to remove excess water.  Extract as much liquid as possible and then place into a large bowl.

  5. Add the garlic/onion mixture to the zucchini and mix well

  6. Toast the bread, remove crusts and blitz in a processor to make crumbs

  7. Add the crumbs, eggs, feta and parmesan to the zucchini and mix well.

  8. Stir in the oregano, salt and pepper to taste.

  9. Take spoonfuls of the mixture and roll into flat rissoles before coating in flour.  (if the mixture is too wet, add a little flour and mix before rolling)

  10. Heat a little oil in a pan and gently pan fry the rissoles for 2 or 3 mins each side.  Fry rissoles until they are nice and golden

  11. Drain on paper towels

  12. Serve warm or cool with a wedge of lemon.  They are great as part of a  mere plate or as a light meal with traditional greek salad.

 

 

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