Greek zucchini and feta fritters

Often I use zucchini in vegetable tarts or fritters and this time I made them the Greek way. In my research I came across several versions of these zucchini fritters called kolokithokeftedes in Greek. Parsley, mint and dill are used in many of these. I love oregano which is also widely used in Greek cooking and decided to use my home grown oregano. In terms of herbs, choose what you like best.

You can eat these as a snack, for lunch or as a vegetable side dish.

How to make Greek zucchini and feta fritters

Grate the zucchinis with a food processor or by hand with a box grater, sprinkle with the salt. Mix well and let it rest for half an hour.

Squeeze the liquid from the zucchini and place the grated zucchini in a separate bowl. Mix in the parsley, oregano, feta, egg, pepper and flour.

Heat a pan over medium high heat with a little oil. Take a heaped tablespoon of the zucchini mixture and slide it into the pan using another spoon. Flatten lightly to about 1cm thick.

Fry for about 5 minutes on each side, until the zucchini fritters have turned a nice golden brown. Drain on a piece of kitchen paper and serve warm or cold with, for example, some tzatziki.

Materials used

• Food processor or box grater
• Mixing bowl
• Frying pan
• Spatula

Can you prepare Greek zucchini and feta fritters in advance?

Definitely. You can eat them at room temperature or reheat them in a pan, microwave or oven. To store them, let them cool to room temperature and store in an airtight container in the refrigerator.

Greek zucchini and feta fritters

Serves: 2 Prep Time: 10 min Cooking Time: 30 min 30 min

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 2 zucchinis, coarsely grated
• 1 egg
• 150 g feta, crumbled (not too finely)
• 1 tbsp parsley, finely chopped
• 1 tsp oregano, finely chopped or tsp dried oregano
• 40 g flour
• freshly ground pepper
• ½-1 tsp salt
• Vegetable oil

Instructions

Grate the zucchinis with a food processor or by hand, sprinkle with the salt. Mix well and rest for half an hour. Squeeze the liquid from the zucchini and place the grated zucchini in a separate bowl. Mix in the 1 tablespoon of parsley, 1 teaspoon of oregano, 150 grams of crumbled feta, 1 egg, black pepper and 40 grams of flour. Do not crumble the feta too finely, this will give it more flavour. Heat a pan over medium high heat with a little vegetable oil. Take a heaped tablespoon of the zucchini mixture and slide it into the pan using another spoon. Flatten lightly to about 1cm thick. Fry for about 5 minutes on each side, until the zucchini fritters have turned a nice golden brown. Drain on a piece of kitchen paper and serve warm or cold with, for example, some tzatziki .

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