Zucchini Fritters (Kolokeftedes)
These super easy zucchini (courgette) fritters are light and mouth-watering; one is never enough. The addition of the baking powder creates a delicate texture. Lovely for a light lunch served with a salad and tzatziki, and also popular on a meze platter.
Ingredients 11
4 zucchini, large, grated, excess water squeezed out
4 spring onions, finely sliced, white and some green parts
2 eggs
250 g feta
30 g parsley, finely chopped
20 g oregano, finely chopped
25 g mint, finely chopped
150 g plain flour (all-purpose flour)
1 tsp baking powder, heaped
olive oil, for frying
salt and pepper, to taste
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Method 7
Grate the into a colander and squeeze out any excess water. Finely slice the , using the white and some tender green parts.
Place the and into a large bowl, crack in the , crumble in the , and add the , , , and .
Season with salt and pepper and place in the refrigerator to rest. (This makes it easier to cook.)
After the mixture has rested, pour about 4–5 cm (1 1⁄2–2 in) of olive oil into a deep frying pan and warm over a medium heat. To check that the oil is hot enough for frying, simply drop a little of the mixture into the oil. If it immediately starts to bubble, the oil is ready.
Using a tablespoon, scoop out a walnut-sized amount of zucchini mixture and carefully place in the hot oil. Cook a few at a time but do not overcrowd or the oil will cool and the fritters will braise and not fry.
Turn the fritters so they are golden all over, then remove with a slotted spoon and place on some paper towel to drain.
Serve hot or warm, perfect with a side of tzatziki.
