ZUCCHINI FRITTERS (KOLOKITHOPITTA)
Posted for ZWT6 for Greece Region: These tasty fritters are very easy to prepare and can be served as a side dish or as a light snack on their own. Found on Authentic Greek Recipes website. Not sure of the amount of servings but I'm guessing for an appetizer or light snack about 4 servings. Prep time includes time needed for zucchini to drain properly.
Provided by HokiesMom
Categories Vegetable
Time 2h
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour.
- Beat the eggs lightly and place in a mixing bowl then add the rest of the ingredients (except zucchini).
- Drain the zucchini well between the palms of your hands and add to the mixture; mix lightly.
- Put the oil in a frying pan and heat well.
- To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan.
- Fry the fritters for a few minutes until they are nicely browned. Drain on towels on a plate.
ZUCCHINI FRITTERS
Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
- In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
- Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.
KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)
These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!
Provided by gus
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
- At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
- Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
- Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
- Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
- Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
- Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g
KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT
Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4.
Provided by Um Safia
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
- Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
- Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
- Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
- Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).
Nutrition Facts : Calories 105.1, Fat 0.4, SaturatedFat 0.1, Sodium 1183.3, Carbohydrate 22, Fiber 1.6, Sugar 1.5, Protein 3.6
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