Greek herb and zucchini fritters (κολοκυθοκεφτέδες)

These lovely little herb and zucchini fritters are called "Kolokithokeftedes" (κολοκυθοκεφτέδες) in Greek. Mr K enjoyed these fritters only ever 'now and again' while he was growing up. On our first few trips to Greece, Mr K introduced me to these delicious mezedes, when we ordered them at various tavernas throughout Greece.

The key to making very flavorful Kolokithokeftedes is to be generous with the herbs! I use plenty of dill, as I love the classic fresh flavour it brings to many Greek dishes and lots and lots of mint. At the moment our garden is abundant with a variety of mint types as well as zucchini. These little fritters are such a perfect edible emblem for summer produce. The kefelograveria cheese also gives the sweet zucchini and fresh herbs a lovely salty edge. Use more or less cheese to suit your palate.

I served the fritters with both tzatziki and a pugent garlic dip, a generous bowl of large kalamata olives and some gorgeous fresh blackcurrants, which have just come into season. They are also lovely along side a zingy tomato and red onion salad.



Greek herb and zucchini fritters (κολοκυθοκεφτέδες)


Ingredients


4 cups of zucchini, coarsely grated
a sprinkle of sea salt
1 onion, grated
1/2 cup fresh breadcrumbs
1/2 cup kefelograveria cheese, grated
4 handfuls of mint, chopped
1 handful of dill, chopped
1 cup self raising flour
2 eggs, lightly beaten
a good grinding of salt & freshly ground pepper
Vegetable oil for frying
Fine dry or Panko breadcrumbs for dredging


Method


Step 1. Put the grated zucchini in a colander, sprinkle with sea salt and allow the liquid to drain for 1 hour. Then squeeze out the excess liquid from the zucchini and transfer to a bowl.


Step 2. Add a little olive oil to a pan and fry onion until translucent.


Step 3. Add the onion, cheese, breadcrumbs, mint dill, flour and eggs to the zucchini and mix to combine. Season with sea salt and black pepper.


Step 4. Heat the oil in a pan. Take 1 teaspoon of the mixture at a time, dip in breadcrumbs and shake of excess, then drop into the oil and cook over a high heat for 2-3 minutes, or until golden brown on both sides. Serve with tzatziki or garlic dip.