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Zucchini Patties

During the summer months when zucchini is plentiful why not make up a batch of Kolokithokeftedes.  These are made from a mixture of finely grated zucchini, onions and lightly flavored with spearmint.  They are usually served along with other appetizers, but with a dollop of yogurt they can make a light meal when accompanied by a salad.

 

Ingredients:     

  • 1 lb zucchini

  • 1 cup grated parmesan cheese

  • 3 eggs, slightly beaten

  • large onion, grated

  • 1/4 cup parsley, finely chopped

  • 1 teaspoon dried spearmint

  •  approximately 1 cup all purpose flour

  • salt and pepper to taste

  • olive oil for frying

 

Directions:

  • Grate the zucchini and place in a colander.  Using your hands squeeze out excess water.

  • Add the remaining ingredients except the olive oil, adding enough flour to make a thick batter.

  • Heat the olive oil.

  • Taking a heaping tablespoon at a time, drop batter into the hot oil.  After 2-3 minutes turn and cook on the other side for an additional 2-3 minutes.  They should be golden brown and crisp. Do not overcrowd frying pan.

  • Drain on paper towels.

Makes approximately 20 keftedes.

Serving suggestion:  serve warm with yogurt.