Kolokithokeftedes (zucchini meatballs)
Jul15

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Kolokithokeftedes (zucchini meatballs)

Posted on Jul 15, 2010 in Appetizers | 12 comments

INGREDIENTS
  • 4-5 medium zucchini
  • 1 egg
  • 150gr feta cheese
  • dill (as desired)
  • parsley (as desired)
  • 2-3 tablespoons all-purpose flour
  • salt, pepper
  • olive oil
METHOD
  1. Wash the zucchini, cut the stems from both top and bottom and rub in the thick part of the grater.
  2. Squeeze with your hands the grated zucchini to leave its liquids and place them in a clean bowl.
  3. Add salt, stir with the hand and leave for 10′-15 ‘and squeeze again to leave its liquids.
  4. In a clean bowl, place the zucchini, the egg (beaten gently), the feta cheese (which is crumbled by your hands), the dill, the parsley, the pepper and stir gently with a spoon.
  5. Then add one by one tablespoons of the flour and continue stirring (it might need more or less).
  6. In a pan, put enough olive oil (about 2cm-3cm height) over medium heat and let it heat.
  7. With a tablespoon take some mixture and add it to the pan. Continue with this until you fill the pan, but don’t forget to leave some space between them to prevent sticking.
  8. Fry for 2′ on each side and let them drain on kitchen paper.
TIP: In avoid frying, you can mold them into small meatballs, sprinkled them with grated tost on the outside and bake them at 180oC until golden brown.