Kapnos Kolokithokeftedes (Makes 2 dozen)
- 3 zucchini, washed and grated
- 2 bunches scallion, thinly sliced
- 2 cups feta, crumbled
- 2 cups kefalograviera, grated (Parmesan can be substituted)
- 2 cups panko (or toasted bread crumbs)
- 1 cup mint leaves, chopped
- 1 cup dill leaves, chopped
- 3 eggs
- salt to taste
- 2 Tbsp fresh ground black pepper (optional)
- canola oil (for frying)
- tzatziki (optional)
|Chef Pagonis makes kolokithokeftedes by hand in our cooking class.|
- Using a box grater, grate all of the zucchini using the medium sized grate.
- Heat up a large pot with canola oil and sauté until the zucchini purges all of its moisture (about 5 to 10 minutes). Then strain all the liquid and allow to cool.
- Once zucchini has cooled, squeeze out remaining moisture by hand.
- Combine zucchini, scallions, mint, dill, feta, kefalograviera, and salt into a bowl and mix all ingredients by hand. Be sure to taste and adjust seasoning.
- Mix in eggs and 1 cup of panko.
- Using a small scooper, or by hand, portion the zucchini mix into small little balls.
- Dip the ball into the remainder of the panko for a nice crust.
- Add canola oil to a sauté pan on high heat and slightly flatten the fritters to sear until golden brown.
- Serve the fritters with tzatziki and enjoy!
Kolokitho means "zucchini" and keftedes simply means "fritters", so if you don't have zucchini, you can make these with squash, carrots, corn, or any other vegetable you have on hand. Try recreating this restaurant dish for yourself!