Kolokithokeftedes. I know--it's a mouthful, right? A delicious one. To put simply, these are zucchini fritters and available on almost any Greek taverna menu. This time of year, zucchini is in season at nearly every farmers market and if you are growing any in your own garden you might have more on hand than you know what to do with. Traditionally, these fritters are fried to perfection, but below is a recipe by Peter Georgakopoulos from Souvlaki for the Soul
Baked Zucchini Fritters Kolokithokeftedes, serves 16
3 medium to large zucchini, grated and squeezed of excess water
1 red onion, finely diced
2 cloves garlic, finely minced
2 tbsp freshly chopped dill
1 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
¾-1 cup of almond meal
4 oz grams of feta cheese, crumbled
2 oz of grated Pecorino
salt and pepper to taste
Pre heat your oven to 400F.
In a small pan, sauté the finely diced onion and garlic in a little olive oil until it becomes translucent. Set aside to cool. Once the onion/garlic mixture has cooled add it with ALL THE INGREDIENTS in a large bowl.
Using your hands combine the fritters mixture thoroughly. If you find that it's still a little wet add ¼ cup extra almond meal (don't be tempted to add too much). Form the mixture into small patties (grab a little in your hand and then flatten them out slightly) and place them on a baking tray lined with baking paper. Brush the tops of the fritters with a little olive oil and bake in the oven for 10 minutes. Take them out and using a spatula, carefully flip them over, brush the tops again with olive oil and finish cooking them for another 10 minutes. Once cooked allow them to cool slightly and serve them with a salad and some Greek yoghurt or tzatziki.
Notes: It's important to squeeze the excess water out of the grated zucchini-once grated you can sprinkle it with sea salt and leave it for a few hours. If you're short on time- just grate it and squeeze as much as you can