We, Greeks, know 1000+1 ways to cook, fry, grill, bake, boil and broil zucchinis, with one of all time classics being “kolokythokeftedes” simply translated into “zucchini balls”. Fresh zucchini, fresh herbs and local cheese are formed into balls or patties and get fried in good olive oil. A chilled dip made of Greek yogurt, pressed garlic and chopped fresh mint leaves give the zucchini patties the extra twist. —Cookingly Yours
shredded zucchini (2-3 medium zucchinis, 300 gr)
finely chopped fresh mint
finely chopped fresh parsley
medium size onion finely chopped
crumbled feat cheese
shredded hard, salty yellow cheese (parmezan etc)
all purpose flour
black pepper, eventually salt
Greek yogurt dip with mint & garlic
chilled strained Greek yogurt 10% or 2% fat
pressed garlic glove
chopped fresh mint
white wine vinegar
In This Recipe
Shred the zucchini and press out all the liquid. Eventually you can sprinkle some salt over the shredded zucchini aside for 30 min to let out all liquid. Then press.
In a bowl mix shredded zucchini, mint and parsley, onion, cheese, egg and pepper. If you add salt or not it depends very much on how salty is the cheese. Normally I don't add any.
Add 2-3 tablespoon flour. If the batter is too soggy, add one more and mix well.
Cover the bottom of a non-stick pan with olive oil and heat it.
With a tablespoon take portion wise from the zucchini mix and carefully place them in the pan. They look like pancakes.
When the patties are golden (after 5 min) flip them and let the other side fry for another five minutes.
When zucchini patties are golden brown, take them out from the pan and let them rest for some 10 minutes on a plate covered with paper towels.
Continue the frying till the zucchini mix is over.
For the yogurt dip: In a bowl blend the yogurt, the garlic, the mint, the olive oil and the vinegar. Add some salt and chill for at least one hour.