In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.
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Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.
Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.
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Fried Calamari
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By Cardos
on April 29, 2013
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I really enjoyed preparing this fritters, but also had a hard time cooking them. Another thing is that I found them a little bit salty, and I added just 1/2 spoon of salt.....I wonder if it is calculated like this because of the yoghurt Simon suggest to add while serving, but anyway, I think it should be enough with the feta saltiness.......and another thing is that I was about to eat the formula before adding the flour and egg.....It´ll be a great salad!
By mkat29_7231860
Clay Center, KS
on April 23, 2013
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The flavor was really good! BUT I had a hard time getting the fritter cooked. They would burn on the outside and still be raw in the middle. I got the zucchini as dry as possible. Next time I will try to wring more liquid out of the zucchini? Or maybe deep fry
By richardjagirard...
Suffolk, VA
on April 16, 2013
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My family and I loved the zucchini fretters, excellent! The only thing I changed in the recipe was I substitute leeks for green onion. The only short fall is I didn’t make enough for thirds. My kids 6, 14, and 18 loved them and wanted more.
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