This week we’ve got the ultimate Greek summer dish for you! Kolokuthokeftedes. Or, as this dish is also known zucchini fritters. This is one of the quintessential Greek summer dishes, that one finds in every taverna by the sea. They pair perfectly with a crisp dry white wine and are one of our favourite things to order when eating al fresco, by the beach, under the shade of trees and with cicadas all around us.
So this week, we decided to bring you some Greek sunshine to our urban table and make it ourselves. Marianna and I spent quite some time discussing different variations of this recipe and going through cookery books. You see, as you may know about Greek food, there are endless variations for each recipe.
So without further ado, here is the recipe for Oliveology’s Kolokuthokeftedes! And, to make things a bit more interesting, we have served this dish with our lemongrass and tarragon olive oil. Trust us, it works! And of course, with plenty of tzatziki!
Serves 6
1kg courgettes
1 large bunch of parsley
1 small bunch of spring onions (approx. 5)
100g feta cheese
100g graviera cheese
1 tsp dried oregano
1 tsp dried thyme
2 eggs
150g all-purpose flour
Salt, pepper
olive oil (for frying)
lemongrass and tarragon olive oil (to serve)
Grate your zucchini and place in a clean tea towel. Squeeze it, so that all liquid is released and you are left with a dense ball of grated zucchini. Place in a large bowl.
Finely chop the parsley and spring onions and place in your bowl.
Grate the feta cheese and graviera cheese and mix into your bowl with the vegetables.
In a separate bowl whisk together the eggs with the dried herbs, oregano and thyme, and season with salt and pepper. Add the egg mixture to the zucchini mixture and stir very well, until everything is combined.
Add the flour, one tablespoon at the time, stirring well. You should be left with a moist mixture that can be shaped as a ball without falling apart.
In a frying pan place plenty of olive oil, so that the entire bottom of the pan if covered.
Using your hands or two spoons, form small, flattened patties and place in the frying pan, a few at a time. Fry until golden brown, flipping them half-way through, about 4 minutes in total.
Serve with lemongrass and tarragon olive oil and tzatziki.
