This recipe uses our favorite vegetable of the summer season - zucchini - to make these insanely delicious fritters. Hunter and the kids devour these with tzatziki, while I prefer to pair them with tirokafteri.
Ingredients:
6 medium zucchinis, grated
4 eggs
1 ½ cups mozzarella, finely shredded
¾ cup of flour
¾ packed cup green onion/scallion, chopped
½ tsp baking soda
3 tbsp red wine vinegar
1 small bunch of dill, chopped
1 cup of Fancy Peasant GEVOO
Oregano
Salt & pepper
Grate zucchini using the large side of a box grater *It’s important to do this first to give time for water to leave zucchini
Sprinkle generously with salt and let sit in a strainer; drain any additional liquid by ringing out as well.
Grate zucchini using large side of a box grater
*It’s important to do this first to give time for water to leave zucchini
Sprinkle generously with salt and let sit in a strainer; drain any additional liquid by ringing out as well.
Add all ingredients to a large mixing bowl (aside from baking soda and red wine vinegar).
Holding teaspoon of baking soda over mixing bowl, pour red wine vinegar over to “melt” baking soda into the mixture
*I make sure the baking soda has dissolved by mixing it with my finger as I pour the red wine over my spoon — it will begin to bubble, mix well
In a large pan, heat 1 cup of GEVOO over high heat
When oil is hot, lower to medium and add spoonfuls of mixture into pan.
*I use an oversize serving spoon to scoop out my batter so the kefte are all roughly the same size
Cook the kefte about 4 minutes on each side or until golden brown.
