Greek Zucchini Croquettes: Kolokythokeftéthes
Nutritious, delicious and economical; this traditional Greek mezze packs a powerful flavour punch, is an excellent vegetarian side and is the perfect way to use that late summer zucchini.
Servings: 24
Ingredients
- 3 medium to small zucchini or 750g , chunked
- 1 large white onion or 250g , chunked
- 2 teaspoons kosher salt or 10g
- 3 tablespoons fresh dill , finely chopped
- 2 tablespoons of fresh mint , finely chopped
- 3 tablespoons parsley , finely chopped
- 3 tablespoons chives or green onions , finely chopped
- 2 large egg , beaten
- 100 g feta
- ½ cup flour
- freshly ground black pepper
- olive oil (for frying)
Instructions
- Scale zucchini and onion into TM bowl: set time to 5 seconds and speed to 4
- Empty minced ingredients into a sieve or colander and sprinkle with salt; set aside for 30 minutes
- Scale dill, mint, parsley, chives and egg into TM bowl; turbo 3 times for 2 seconds each, until very fine
- Press liquid out of zucchini mixture in sieve, then place in tea towel, and squeeze as much liquid out of the mixture as possible
- Place zucchini-onion mixture in bowl; add egg and minced herbs, freshly ground black pepper, flour and feta cheese
- Combine well by hand and form into 24 small patties; place on parchment covered cookie sheet
- Refrigerate until cold or freeze, then place in freezer bag, labelled and dated until ready to use
Frying the Croquettes:
- If frozen, take out of freezer the night before and thaw in the fridge overnight
- Place olive oil in frying pan set at medium; fry 6 at a time and each side for 3 minutes before turning
- Turn only once; side will be nicely browned and release easily from the pan
- Once second side has fried three minutes; drain on paper towel, then garnish with herbs and serve hot with tzatziki sauce