Kolokithokeftedes

A golden, crunchy crust hiding a melt-in-the-mouth heart of zucchini and fresh herbs. The scent of mint and dill is released as soon as the steaming fritter is opened.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 411
• Protein: 14 g
• Carbs: 27 g
• Fat: 27 g

Ingredients

• 500 g Zucchini ( grated )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( minced )
• 1 tbsp Dill ( chopped )
• 1 tbsp Mint fresh ( chopped )
• 1 tbsp Flat-leaf parsley ( chopped )
• 2 piece Egg ( beaten )
• 100 g Wheat flour
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Draining the zucchini

   Grate the zucchini with the skin on. Add a pinch of salt and let drain for 20 minutes. The salt draws out the water, which is the key step to avoid soggy fritters.

2. Extracting moisture

   Place the grated zucchini in a clean cloth and squeeze with all your strength. The flesh must be almost dry to the touch to guarantee the final crunch.

3. Making the batter

   In a mixing bowl, combine the zucchini with the chopped onion and garlic, the minced herbs, and the crumbled feta. Bind everything with the eggs and flour without overworking the batter.

4. Frying

   Form balls using a spoon. Drop them into the hot oil. When the crust is deeply golden and resists under finger pressure, place them on absorbent paper.

Chef's tips

• Squeeze the zucchini as much as possible; moisture is the enemy of crunchiness.
• The oil must be at 180°C; if it is not hot enough, the fritter will soak up the grease.

Storage

Eat immediately to keep the crunch. Can be frozen after frying and reheated in a hot oven.