Zucchini Fritters (Kolokithokeftedes)

Zucchini fritters, or kolokithokeftedes in Greek, are something that Mr. S and I have been familiar with since we were children.  Our Yiayias (grandmothers) used to make them and they are a very common appetizer found in the tavernas of Greece and the Greek islands.  They are a delicious and pretty healthy way to consume lots of zucchini and perfect for kids who aren't too keen on vegetables.  Oh, and they are perfect for vegetarians and lent!

Zucchini Fritters

• 2 1/2 pounds zucchini, grated (about 4-4 1/2 cups prior to draining)
• 1 1/2 teaspoon salt (+ 1/2 tsp to add to mixture)
• 1/2 tsp ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan
• 3-4 Tbsp of freshly chopped dill
• 2 cloves garlic, minced 
• 1 large egg, beaten
• 2-3 Tbsp canola oil
  

Grate zucchini and place in a colander over the sink or a large bowl.  Toss with salt and allow to sit for 10-15 minutes to drain.  Squeeze zucchini in colander to get out as much water as possible.  Then place zucchini in cheesecloth to drain as much water as possible. Then place the zucchini in a large bowl.  NOTE:  This step is extremely important.  If you do not get the water out, the fritters will fall apart and won't brown in the pan.  It might make it easier to work in batches, draining a cup or so at a time.  A clean kitchen towel can be used if you don't have cheesecloth.

Add flour, Parmesan, garlic, dill, 1/2 tsp salt, pepper, and egg to the zucchini and toss to combine.

Heat canola oil in a large non-stick skillet over medium high heat.  Working in batches, spoon 2 tablespoons of the mixture into the pan to make each fritter and flatten the fritters with a spatula. Cook about 2-3 minutes until golden brown, flip then  cook an additional 2 minutes.  NOTE:  Adjust the temperature between medium and medium high so that the fritters won't burn.  You want them to be gold brown and want the inside to cool sufficiently without burning.

Place on a cooling rack while cooking the other batches.  Serve alone or with tzatziki sauce.

 

Adapted from Damn Delicious.