Kolokithopites – Greek Style Zucchini Fritters
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- 3 pounds zucchini, washed and stems removed
- 1 teaspoon sea salt, divided
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 large eggs
- 1/4 cup chopped, fresh mint
- 1/2 teaspoon black pepper
- 8 ounces feta cheese, crumbled into small pieces
- 2 tablespoons grated cheese, like Parmesan or kefalotiri
- olive oil to fry the zucchini
How to Prepare Zucchini Fritters:
Preheat the oven to 25o degrees Fahrenheit. Cut each of the zucchinis down the middle lengthwise. Scoop out the seeds and the pulp from the middle, leaving about 1/8 of the skin behind. Set the skins aside to use in another recipe, such as stuffed zucchini, or discard them.
Add the pulp to a food processor or blender and pulse until chopped very fine. Transfer the chopped pulp to a colander and sprinkle 1/2 teaspoon of salt over it. Cover the zucchini with a plate to add weight, which will enable the zucchini to release some of its moisture. Drain for ten minutes and then rinse the leftover pulp with a little bit of water after removing the plate. Squeeze the pulp with the hands until more of the moisture is released.
In a medium bowl, whisk the flour, eggs, mint, the rest of the salt, and pepper together until well combined. Stir the pulp into the mixture until thoroughly mixed. Stir int he feta cheese and the grated cheese until a thick batter formed.
Add olive oil to a deep skillet until it coats the bottom by 1/2 inch and heat over medium heat for a few minutes. Cook the fritters in batches, depending on how big the skillet is. Scoop 1 heaping tablespoon of batter into the oil for each fritter and cook for five minutes on each side before flipping. Make sure you flip the fritter gently so that it doesn’t break apart. When both sides of each fritter are golden brown, remove from the oil and drain on paper towels.
This post was written by GreekBoston.com