GREEK ZUCCHINI FRITTERS
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h20m
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
- In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
- Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
- When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK STYLE ZUCCHINI CROQUETTES
From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros.
Provided by Mirj2338
Categories Lunch/Snacks
Time 48m
Yield 25 croquettes
Number Of Ingredients 10
Steps:
- Combine zucchini and onions in a colander and sprinkle with salt.
- Let sit for 20 minutes and then squeeze out all the water.
- Add dill, mint, egg, cheese, bread crumbs and butter, and combine well.
- Fashion mixture into tablespoon-sized balls and fry- 6 at a time- in 5 1/2 inches olive oil, heated to a temperature of 325 degrees, for 2-3 minutes , or until light brown.
- Drain on paper towels and serve hot.
GREEK ZUCCHINI CAKES
Steps:
- Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
- Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.
KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)
These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!
Provided by gus
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
- At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
- Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
- Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
- Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
- Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
- Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g
GREEKED ZUCCHINI
A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
Provided by BBLUELINE
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
- Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.4 g, Cholesterol 14 mg, Fat 11.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 792 mg, Sugar 2.8 g
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