Kolokithokeftedes (Greek Zucchini Fritters)

La storia di questo piatto

Kolokithokeftedes belong to the Greek summer table, where zucchini, feta and fresh herbs meet in a humble fritter shared as a meze. Its soul is simple and sunlit: green garden flavors with a salty whisper of the Aegean.

Ingredienti

• 800 g Summer zucchini
• 1,5 tablespoons Coarse sea salt (for the zucchini)
• 200 g Greek feta
• 3 pieces Fresh spring onions
• 15 leaves Fresh mint
• 15 g Fresh dill
• 2 medium Eggs
• 100 g All-purpose wheat flour
• 50 g Grated kefalotyri (or graviera)
• 1 pinch Freshly ground black pepper
• 250 ml Extra virgin olive oil for frying
• 200 g Greek yogurt
• 1 whole Lemon (half for the tzatziki, half cut into wedges)
• 100 g Cucumber (for the tzatziki)
• 1 clove Garlic (for the tzatziki)
• 1 tablespoons Extra virgin olive oil (for the tzatziki)
• 1 pinch Fine salt (for the tzatziki)

Preparazione

1. Grate the zucchini using the large holes. Place them in a colander, sprinkle with coarse salt, toss, and let the water drain for 30 minutes.
2. Gather the zucchini in a clean kitchen towel and squeeze firmly, little by little, until they release no more liquid. Put them in a large bowl. Add the crumbled feta, the finely sliced spring onions (white part and some green), and the chopped mint and dill (set aside a small sprig of dill for the tzatziki). Do not add more salt: the feta and zucchini already provide enough.
3. Add the eggs, flour, grated kefalotyri, and pepper. Mix until you obtain a uniform, compact batter. If it is too soft, add more flour one tablespoon at a time. Cover and let rest for 10 minutes in the refrigerator.
4. Heat the oil in a wide pan over medium-high heat until it reaches 170–175°C (a small piece of batter should sizzle immediately). Using two spoons, shape small discs about 5 cm wide and 1.5 cm thick and lower them into the oil, a few at a time. Fry for 2–3 minutes per side, until golden and crispy. Work in batches: the whole process takes about 15 minutes.
5. Drain the fritters with a slotted spoon and place them on paper towels. Meanwhile, prepare the tzatziki: grate the cucumber, squeeze it well, and mix it with the yogurt, crushed garlic, the juice of half a lemon, the oil, a pinch of fine salt, and the reserved chopped dill.
6. Serve the warm fritters with the tzatziki and lemon wedges. Excellent as an appetizer or a light summer snack.