Zucchini balls otherwise known as kolokythokeftedes, are golden brown, slightly crispy on the outside and soft, moist and tasty on the inside. The ideal ‘meze’ dish!
Serves: 4 Preparation time: 35m Cooks in: 20m Ready in: 60m
1 kilo zucchini
2 eggs lightly beaten
250g. soft Feta cheese, crumbled
½ bunch dill, chopped, without the stalk
¼ bunch parsley, leaves only, chopped
100g. all-purpose flour + extra flour for dusting the zucchini balls
50g. self rising flour
Oil for frying
Salt and freshly ground pepper
Grate the zucchini and squeeze with your hands to remove the fluids. Season with salt and place in a colander for about 10 minutes. Then squeeze again to dry as much as possible.
Mix the grated zucchini with the eggs, the Feta cheese, the flour, the herbs, the pepper and the salt in a bowl and stir gently with a spoon. Mix in enough flour that you can work with the mixture to form balls.
Form the mixture into balls and dust in flour.
Pour in a large heavy-bottomed pan enough olive oil and heat it over medium to high heat. Fry the zucchini balls until golden brown and set aside to cool, approximately 2-3 minutes on each side.
Remove them from the pan with a slotted spoon and dry off in paper towels to remove the excess oil. Serve warm accompanied with tsipuro or ouzo.