In Greek: κολοκυθοκεφτέδες, pronounced koh-loh-kee-thoh-kef-TEH-thes
This recipe can be made with almost any type of vegetable, but the zucchini is one of the most well-known and well-loved versions. The key to this recipe is to drain the grated zucchini very well so it is as dry as possible, and won't add excess moisture to the mix.
Prep Time: 30 minutes
Cook Time: 3 minutes
Ingredients:
- 2 1/4 pounds of small zucchini, grated
- 7/8 cup of kefalotyri cheese, grated (or pecorino)
- 1 medium onion, grated
- 2 eggs
- 3 tablespoons of chopped fresh mint
- 3 tablespoons of chopped fresh dill
- 1 1/4 teaspoons of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 7/8 cup of toasted bread crumbs (or crushed zwieback)
- 2 tablespoons of margarine
- All-purpose flour
Preparation:
Place zucchini in a colander or strainer, add salt, and let sit to drain for 15-20 minutes. Before using, press to remove all excess moisture. Drain grated carrot and onion.
In a frying pan, melt the margarine, add grated onion, and sauté until translucent. In a mixing bowl, add zucchini, drained onion, cheese, bread crumbs, mint, dill, eggs, and pepper. Mix well with hands until all ingredients are well blended and the mixture is firm. Add flour to bind if there's too much liquid. Shape into patties about 2 1/2 inches in diameter and 1/2 inch high.
Fry in hot oil until golden, about 2-3 minutes. Drain on absorbent paper towels and serve hot.
Yield: 6 servings