While I was taking my cookbook tour of Greece, I saw a recipe for Kolokithopites aka zucchini fritters served with Tzatziki and since it is summer and since there is always an abundance of zucchini in the frig, it seemed like a great way to use up some zucchini and enjoy a tasty appetizer or side dish! The cookbook is It's All Greek to Me by Debbi Matenopoulos. It was an excellent read and is packed with great recipes.
adapted from It's All Greek to Me by Debbie Matenopoulos
3 pounds zucchini, cleaned and trimmed
1 tsp sea salt, divided
1/2 cup plus 1 Tbsp all-purpose flour
2 large eggs
1/4 cup finely chopped fresh mint
1/2 tsp freshly ground black pepper
8 ounces Greek Feta, in brine, about 1 1/2 cups crumbled
2 Tbsp grated Parmesan cheese
Vegetable oil for frying
Tzatziki (homemade or purchased)
Preheat the oven to 250° F or turn on the warming oven
Cut the zucchini in half lengthwise. Using a small spoon or small scoop, hollow out the zucchini shells. If you will be using the "boats" leave a small amount of zucchini in tact next to the skin. Or, if you like, you can shred the entire zucchini in a food processor. (I scooped out the pulp thinking I would use the shells for another meal...when I finished I realized that I could have saved a great deal of time by shredding the entire zucchini! I will shred them the next time...)
Place the shredded (grated) pulp into a colander and toss with 1/2 teaspoon of the sea salt. Set the colander in the sink. Cover the zucchini with a plate and weight it down. Drain the zucchini for about 10-15 minutes, gently rinse and then squeeze as much liquid as possible from the zucchini.
In a large mixing bowl, whisk together the flour, eggs, mint, remaining 1/2 teaspoon sea salt and pepper until smooth. Gently fold the drained zucchini into the flour mixture and then add the feta and the Parmesan. The mixture will resemble a thick batter.
Heat 1/2 inch oil in a deep skillet set over medium heat until it shimmers. Working in batches, use a 1/8 cup measure to scoop out the batter. Carefully drop it into the oil. The fritters should flatten out during cooking. Cook the fritters three to five minutes per side, until they are golden brown. (Flip the fritters as you would a pancake.) Removed the fritters when they are golden brown and drain them on a baking sheet lined with paper towels. Keep the fritters in the oven or warming oven while you continue frying the remaining fritters.
Serve the Zucchini Fritters on a platter with Tzatziki.
I would definitely make these again. They would be perfect for one of those nights when you have Appetizers for dinner! I love those times...a variety of little bites makes a great light meal...with a glass of wine...perfect!