Kolokithokeftedes (Zucchini Fritters) with Yogurt-Dill
| 500 | g | zucchini, grated |
| 150 | g | Greek yogurt |
| 120 | g | feta cheese, crumbled |
| 80 | g | red onion, finely chopped |
| 80 | g | breadcrumbs |
| 4 | tbsp | extra-virgin olive oil (for frying) |
| 2 | tbsp | fresh dill, chopped |
| 1 | tbsp | fresh mint, chopped |
| 1 | piece | egg |
| 1 | clove | garlic, minced |
| 0.75 | tsp | salt |
| 0.5 | tsp | baking powder |
| 0.5 | tsp | lemon zest |
| 0.5 | tsp | black pepper |
Method
Grate zucchini, salt lightly, and drain well. Mix with crumbled feta, onion, herbs, egg, breadcrumbs, and baking powder to form a scoopable batter. Pan-fry spoonfuls in olive oil until golden on both sides. Serve hot with yogurt-dill sauce.
Story
Crisp outside, soft inside—zucchini, herbs, and feta fritters made for beer and ouzo.