If you have ever been in Greece you might have seen this on the menu. I order them all the time, they are soo good.
Kolokithokeftedes ; entree of sidedish
I usually see them as an entree, but they are also part of the mezzedes. That's tapas style, you're whole table full of little dishes.
The feta makes the whole thing very moist. The outside is crispy but the inside is a bit gooey. The structures work really well together.
Tzatziki is a must with theese courgette fritters. You can find the recipe here . Use real Greek yogurt for your tzatztiki, it enhances the flavour.
Kolokithokeftedes - Greek courgette fritters
- 2 courgettes
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons mint, chopped
- 100 grams feta
- 50 grams flour
- 1 egg, raw
- pepper and salt
- Grate the courgette, put this this a strainer, add salt and let it sit for 30 minutes.
- Press out all the moisture and put the courgette in a bowl
- Add the other ingredients (except for the oil) and mix well.
- Taste to see if enough salt has been added.
You want it to be a bit salty because frying reduces
- Heat up a bit of oil. I usually take sunflour oil.
- Spoon 2 tablespoons of the mixture per fritter.
a bit and fry
on both sides.
- Make sure you don't bake
them all at once.
- Let the fritters drip out on some kitchen paper
and serve with tzatziki.