Zucchini, Cheese and Herb FrittersMelanie Acevedo
Kolokythokeftédes
Recipe information
Total Time
1 3/4 hour
Yield
Makes about 30 fritters
Ingredients
For fritter mixture
4 cups coarsely grated zucchini
2 teaspoons coarse sea salt
1 cup chopped scallion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tablespoon dried oregano (preferably Greek), crumbled
1 cup cornstarch
1 cup grated kefalotíri or Pecorino cheese
For frying
About 2 cups safflower oil
About 2 cups olive oil
Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)
Preparation
Make zucchini batter:
Step 1
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
Step 2
Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
Fry fritters:
Step 3
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
Step 4
Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
Step 5
Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
