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KOLOKITHOKEFTEDES / GREEK ZUCCHINI FRITTERS
KOLOKITHOKEFTEDES / GREEK ZUCCHINI FRITTERS
 
Prep time
Cook time
Total time
 
Greek zucchini fritters. Makes 15 large fritters or 20 smaller ones.
Author:
Cuisine: Greek
Ingredients
  • 800 g zucchini
  • 200 g parmesan cheese, grated
  • 100 g feta
  • 1 large red onion
  • 2 eggs
  • 100 g flour + more to coat
  • 1 handful fresh dill
  • 1 tsp salt
  • Pepper
  • Olive oil
  • Frying oil
  • 1 lemon
Instructions
  1. Wash the squash and grate it with a grater with large holes. Place the grated mass in a colander over the sink or in a bowl. Let sit.
  2. Finely chop the red onion, grate the parmesan cheese and crumble the feta.
  3. Place the squash in a large kitchen towel, gather all the corners with your hands and squeeze out as much water as possible. There's often more water to squeeze out than one thinks.
  4. Put the squash in a large bowl, add the grated parmesan, feta, onion and mix well.
  5. Finely chop fresh dill and add to the bowl. Add 1 teaspoon of salt and the amount of pepper you'd like. Mix well.
  6. Add the eggs and flower, stir in and mix well.
  7. Place the bowl with the dough in the refrigerator and leave it there for at least half an hour.
  8. Put a large frying pan on medium-high heat and add quite a lot of frying oil. Begin with half a desiliter and add more as needed.
  9. Grab a handfull of the squash dough and place in a small bowl with flour. Coat the whole raw fritter with flour and transfer to the frying pan. Fry on one side for between 30 seconds to a minute, until it turns golden. Flip the fritter and fry on the other side for the same amount of time.
  10. While the first fritter is frying, make the next one. This process has to be done quickly, but with care. It can get a little messy after having shaped some fritters, so wash your hands regularly.
  11. Add more frying oil when needed.
  12. When all the fritters are fried, place them on a serving dish. Drizzle over some olive oil, squeeze over some lemon and decorate with fresh dill.
  13. Når alle karbonadene er stekt plasseres de på en serveringstallerken. Dryss over litt olivenolje, skvis over sitron og pynt gjerne med frisk dill.
Recipe by Kyttari at http://www.kyttari.com/kolokithokeftedes/