Zucchini Fritters (Kolokitho Keftedes)

Name: Zucchini Fritters (Kolokitho Keftedes)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. zucchini, grated; 2 tsp. kosher salt; 1 ⁄ 2 cup minced flat-leaf parsley; 1 ⁄ 2 cup grated Pecorino Romano cheese; 1 ⁄ 2 cup dried bread crumbs; 1 medium yellow onion, grated; 1 egg, beaten; Freshly ground black pepper, to taste; Pinch of cayenne, to taste; Olive oil or canola oil, for frying

Serves
serves 4

TODD COLEMAN

Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.

Ingredients

1 lb. zucchini, grated
2 tsp. kosher salt
¹⁄₂ cup minced flat-leaf parsley
¹⁄₂ cup grated Pecorino Romano cheese
¹⁄₂ cup dried bread crumbs
1 medium yellow onion, grated
1 egg, beaten
Freshly ground black pepper, to taste
Pinch of cayenne, to taste
Olive oil or canola oil, for frying

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Instructions

Step 1

Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes. Transfer zucchini to a tea towel; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayenne; divide mixture into 12 balls. Press balls into 3⁄4"-thick patties.

Step 2

Pour oil into a 4-qt. pot to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels.