Zucchini And Feta Cheese Fritters (Kolokithokeftedes) - cooking recipe

Ingredients
    1 potato
    3 zucchini, shredded
    1 egg, beaten
    1/2 sweet onion, finely chopped
    10 fresh mint leaves, finely chopped
    1 (8 ounce) package feta cheese, crumbled
    1/4 cup dry bread crumbs
    6 tablespoons all-purpose flour
    1/2 cup olive oil, or as needed
    salt and ground black pepper to taste
Preparation
    Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
    In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
    Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
    Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

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