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    Home » Recipes » Appetizer

    Greek Kolokithokeftedes (Zucchini Fritters)

    September 3, 2015 By Darlene at International Cuisine

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    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 Zucchini Fritters

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    5 from 1 vote

    Greek Kolokithokeftedes (Zucchini Fritters)

    Course Appetizer
    Cuisine Greek
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 8 fritters
    Author International Cuisine

    Ingredients

    • 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

    Instructions

    • 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.

     

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    Filed Under: Appetizer, Greece, Recipes

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