They are called “kolokithokeftedes” and they are perfect -golden brown, slightly crispy on the outside and warm, soft, moist and tasty on the inside- zucchini balls! Enjoy with tzatziki dip on the side and a nice glass of ouzo, cold beer or white wine!
Serves: 4 Preparation time: 35′ Cook in: 20′ Ready in: 60′
1 kg courgettes, grated, squeezed well, dry
2 eggs lightly beaten
250gr feta cheese, crumbled
½ bunch dill, finely chopped
1/4 bunch parsley, finely chopped
100gr flour + more for dusting
50gr raising flour
olive oil for frying
salt, freshly ground black pepper
In a bowl mix grated zucchini, eggs, feta cheese, herbs, all flour, salt and pepper. If mixture is too loose, stir in a little extra flour.
Form walnut sized balls, pressing a little in between your hands and dust with flour.
Meanwhile heat oil in a large pan with heavy bottom (about 3cm) in medium to high heat. When oil is hot fry zucchini balls in batches (not too many in every batch) for 5-6 minutes on both sides until nicely colored.
Drain on kitchen paper and serve warm with tzatziki dip as an appetizer.
Photo-Food styling Antonia Kati