Greek Zucchini Fritters
Kolokithokeftethes
2 large zucchini, grated (about 4 cups)
1/2 teaspoon salt
6 scallions, finely chopped (about 1 cup
1/2 cup breadcrumbs
1/2 cup flour
3 eggs, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 crumbled Feta cheese
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
1 tablespoon finely chopped Greek oregano
1 tablespoon finely chopped dill
1/2 teaspoon pepper
1/2 teaspoon salt
Olive oil for frying
Toss grated zucchini with 1/2 teaspoon salt. Place in a colander and drain for 30 minutes. Place drained zucchini in a clean kitchen towel and squeeze out the excess moisture. Scrape into a large bowl. Add the scallions and chopped fresh herbs and toss to combine. Add the cheese, flour and breadcrumbs and mix well. Add the beaten eggs and stir mixture with a large fork to evenly combine.
Line a cookie sheet with a cookie rack. Set aside.
Heat a large heavy frying pan, such as cast iron, over medium heat for about five minutes. Add 3 tablespoons of oil to the pan and turn the heat to high.In about one minute, the oil should be sizzling (test by dropping a tiny amount of zucchini mixture into the pan.)
Add about a golf-ball size scoop of the zucchini mixture into the pan, pressing the mixture down with the back of a spatula.. Do not crowd the fritters — cook about 4 fritters at a time. Allow to cook on one size for about two or three minutes. Using a spatula, loosen the fritters from the pan, and flip over to brown the other side. Cook for 2-3 minutes on a side, or until nicely browned.
Remove the fritters to the rack. Add additional oil to the pan as needed. Repeat with remaining zucchini mixture, cooking fritters in batches. If serving directly, keep fritters warm in a 250 degree oven. Otherwise, allow to cool completely. To reheat fritters, remove rack and place the fritters on the cookie sheet. Heat at 325 degrees for 10 minutes. Serve hot or warm.
Makes about a dozen fritters. Serve with tzatziki or fresh tomato relish.
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