Zucchini fritters

Zucchini fritters, aka Kolokythokeftedes, the meze as impossible to say as it is delicious to eat 🤣

Eating veggies is easy when you do it like this. The whole family will devour a batch in minutes, little ones included! The keys are: lots of herbs and feta, a batter that resembles thick pancake batter (not just shredded zucchini dusted in flour), and hot extra virgin olive oil for frying. Yes! Extra virgin, and a quality one at that (tip: TJ’s Kalamata olive oil is great and doesn’t smoke while frying, a signal it’s truly good quality)

#RECIPE

1 lb (450g) shredded zucchini
1/2 bunch green onion, finely chopped
1/2 cup chopped mint
7 oz (200g) crumbled feta
2 eggs, beaten
1 cup (125g) all-purpose flour
1/2 tsp baking powder
1 tsp salt
freshly ground black pepper
extra virgin olive oil, for frying

Lightly squeeze some moisture from the zucchini, but not all. Combine it with all remaining ingredients and stir well. The batter should resemble thick pancake batter. If for some reason it’s too thin, add up to 2 tbsp additional flour.
Heat olive oil in a frying pan over medium high heat till shimmering. If using a thermometer, heat to 375 F (190 C). Use enough oil to cover the pan by 1/2 inch depth.
Place rounded tablespoonfuls of batter into the hot oil, taking care not to overcrowd the pan. Take care to keep your oil hot, but not too hot otherwise it’ll smoke (like any oil that gets too hot!). Flip fritters once the bottom is golden brown and cook the other side. Remove to a paper towel lined plate. Serve warm or room temperature.
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Happy weekend, all! 🥂🥂🥂