Greek kolokithokeftedes (Zucchini Fritters )are wonderful little treats. They are perfect as an appetizer or part of your Greek mezedes. They are made with a little feta, dill and garlic. They are best served warm right after frying. Serve with a lemon wedge and enjoy! A wonderful way to use an abundance of garden zucchini! They are also excellent dipped in Greek Tzatziki.
Greek Kolokithokeftedes (Zucchini Fritters)
- 1 pound zucchini about 2 medium,ends trimmed
- 1 teaspoon salt
- 2 large eggs
- 2 scallions minced
- 2 tablespoons minced fresh dill
- 1/2 cup crumbled feta cheese
- 1 medium garlic clove minced
- 1/4 teaspoon black pepper
- 1/4 cup corn starch or all purpose flour
- 1/2 teaspoon baking powder
- 6 tablespoons olive oil
- Lemon wedges for serving
- Shred the zucchini on the large holes of a grater.
- Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until mixed thoroughly.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat.
- Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate.
- Wipe the skillet clean with paper towels.
- Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges.