Zucchini and Feta Fritters

La storia di questo piatto

Kolokithokeftedes are the voice of the Aegean islands speaking through summer itself — born where whitewashed walls meet the turquoise sea, where zucchini gardens overflow under a ruthless sun and feta ages in wooden barrels like a secret kept for centuries.

Ingredienti

• 800 g Summer zucchini
• 2 tablespoons Coarse salt
• 200 g Greek feta
• 1 medium White onion
• 15 leaves Fresh mint
• 1 small bunch Fresh dill
• 2 medium Eggs
• 100 g All-purpose flour
• 50 g Parmigiano Reggiano
• 1 pinch Ground black pepper
• 500 ml Extra virgin olive oil
• 200 g Greek yogurt
• 1 whole Lemon

Preparazione

1. Grate the zucchini using the coarse side of the grater to get thin strands. Place them in a colander, sprinkle with coarse salt, and let rest: the water will naturally drain from the zucchini and collect at the bottom of the colander. You'll see the liquid gathering underneath.
2. Take the zucchini with your hands and squeeze well, handful by handful, to remove all the moisture you can. Place in a large bowl. Add the feta crumbled with your fingers, the onion minced very fine, and the mint and dill leaves torn into small pieces. Stir everything together with a spoon.
3. Pour the eggs into the bowl, add the flour, grated Parmigiano Reggiano, and a pinch of pepper. Mix gently with a spoon until everything is incorporated and the mixture is uniform: it should not be liquid, but compact, almost like a meatball batter.
4. Pour the oil into a pan and turn the heat to medium-high. Wait until the oil is very hot: when you drop a small piece of batter in, it should sizzle and rise to the surface. Using two spoons, form small balls about 4 cm in size (like walnuts), drop them into the oil, and fry them. Cook 2-3 minutes per side until they become golden and crispy. You'll see them float and change color: this signals they're done.
5. Remove the fritters with a slotted spoon and place on paper towels to remove excess oil. In the meantime, quickly prepare the tzatziki: in a bowl mix the Greek yogurt with fresh lemon juice, a pinch of salt and pepper. Stir well.
6. Serve the fritters while still hot with fresh tzatziki alongside and a squeeze of lemon on top. They're perfect eaten this way, as appetizers or summer starters.