Greek Zucchini Fritters with Feta (Kolokithokeftedes) Recipe

Ingredients:

• 1 kg zucchini (small, large, or whatever type of zucchini you prefer)
• 1 cup all-purpose flour
• 2 crushed rusks (breadcrumbs)
• 1 egg
• 1 medium onion
• 1 garlic clove
• ½ tablespoon finely chopped mint
• 1 tablespoon finely chopped parsley
• ½ teaspoon dried oregano
• 200 grams feta cheese or any other grated cheese you like (or a combination)
• A little pepper (¼ teaspoon)
• A tiny bit of salt (once you’ve prepared the mixture with the other ingredients, taste it, and if needed, add as much salt as you prefer)
• Oil for frying

Instructions:

1. Grate the zucchini using a food processor (with short pulses, buzz… buzz… buzz… so they don’t turn into a puree but are grated). Put the grated zucchini in a colander where you’ve placed a clean kitchen towel or a piece of tulle from a favor bag, and let it drain well. To speed up the process, wrap the zucchini in the towel to form a ball and twist it to squeeze out the water faster.
2. Put the onion, garlic, egg, mint, parsley, and oregano into a blender and blend them into a smooth paste.
3. In a bowl or large mixing container, empty the zucchini, add the blended ingredients, then mix in the cheese, flour, breadcrumbs, and pepper. Mix everything well. Taste the mixture, and if needed, add salt to your liking and mix again.
4. Heat oil in a frying pan, and using a tablespoon, scoop spoonfuls of the mixture and drop them into the oil to fry over medium heat. When they turn golden, remove them and place them on a plate lined with paper towels to absorb the excess oil. They’re ready to serve.

For a healthier alternative, if you don’t want to fry them, bake them in the oven: Line a baking tray with parchment paper and place spoonfuls of the mixture onto the paper. Drizzle a little oil over them and bake at 190°C (375°F) for about 30 minutes or more, until golden brown.

Enjoy your meal!