Zucchini, Dill and Mint Fritters
Kolokithókeftedes may aníthos kai diósmo
Vegetable fritters are very popular and may be battered and deep-fried. However, I find this method for my zucchini fritters more subtle and allows the full flavour of the zucchini and herbs to come out.
Makes approximately 15
Preparation: 10 minutes + 30 minutes standing time
Cooking: 15 – 20 minutes
500g (about 4 medium) zucchini (courgette)
3 teaspoons salt
1 small red onion, very finely chopped
Half bunch dill, finely chopped
Half bunch of mint, finely chopped
1 tablespoon fresh oregano leaves, chopped
½ cup (50g) plain flour
½ cup (40g) grated kefalotyri cheese (or pecorino)
1 egg, lightly beaten
About 1 cup (250ml) Greek extra virgin olive oil, for shallow frying
Lemon wedges, to serve
- Coarsely grate zucchini, combine with salt, place in a colander and stand for 30 minutes. Drain zucchini, place in a clean tea towel or on kitchen paper and squeeze to remove excess water.
- Combine the zucchini, onion, herbs, flour, cheese and egg, mix well.
- Heat the oil in a large, frying pan over a medium heat. Form heaped tablespoons of mixture into small patties and fry for 3 to 4 minutes on each side until golden and cooked through. Drain fritters on kitchen paper. Serve immediately, with lemon wedges on the side.
Lyndey’s note: Kefalotyri cheese is a hard sheep’s milk 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.
Recipe from Lyndey & Blair’s Taste of Greece cookbook and TV series.
Photography by: Chris Chen