Traditional Greek Kolokithokeftedes are a popular Cretan ouzo meze, found in most of the islands taverns and restaurants. This recipe makes about 12 palm-sized fritters.
2 large zucchinis (courgettes), coarsely grated
2-3 spring/green onions, finely chopped
1 large handful of fresh mint, finely chopped
1 large handful of fresh parsley, finely chopped
1 egg (or egg substitute)
1/2 cup gluten-free plain flour
1/4 cup of gluten-free breadcrumbs or rice crumbs
Salt and pepper, to taste
250g of feta cheese or vegan alternative like silken tofu or cubes of soy cheese
1/2 lemon to squeeze over the fritters
Greek yoghurt or dairy-free sour cream or mayonnaise
1. Wash zucchini and grate them with the skin on.
2. Put the grated zucchini in a colander and sprinkle liberally with salt. Let sit and drain for at least 15 minutes. This also gives you time to prepare the other ingredients.
3. Remove the zucchini by the handful, squeezing to remove as much liquid as you can.
4. Add zucchini to a bowl with green onions and herbs.
5. Mix in 1 egg.
6. Stir through the gluten-free flour and bread crumbs.
7. Add feta/cheese. Season with salt and pepper.
8. The mixture should be wet but not watery. Add more flour or a dash of water to adjust accordingly.
9. Heat olive oil in a large frypan.
10. When oil is hot (it will start to smoke a little), scoop out a dessert spoonful of the zucchini mixture and put it in the pan. Flatten with the back of your cooking spatula to make a patty like a burger.
11. After about 3-4 minutes (bottom should be light brown), flip the fritter over and cook on the other side for another 3-4 minutes.
12. Remove fritter from the pan and drain.
13. Serve with a squeeze of lemon and your favourite yoghurt, vegan sour cream or mayonnaise.
SOURCE: My mum brings these fritters to every BBQ. She taught me how to make them.