65
yield: 24 (2-inch) fritters
Kolokithokeftedes:
Zucchini Fritters
2 medium zucchinis
2 cups flour
1 egg
½ bottle of domestic beer
½ cup parmesan
½ cup kefalograviera, grated (or Swiss)
½ cup feta, grated or crumbled small
½ teaspoon pepper
1 tablespoon flat-leaf parsley, chopped
Grate zucchini on box grater, then salt and drain
in colander for 15 minutes. Mix flour, egg, and
beer until a thick batter forms. Add ½ cup water
to mixture. Adjust water as needed to make a
medium batter that is neither runny nor pasty.
Add zucchini and all three cheeses. You want to see
a chunky mixture with batter throughout, so add
a touch more water if necessary. Add pepper and
parsley. Mix thoroughly and drop by tablespoons
into hot oil.
Fry until golden in a large sauté pan with about
1 inch of vegetable oil. Remove and drain. Serve
warm with Tzatziki Sauce (page 60).
This is Olga's specialty! It's like making zucchini pancakes.
greek taverna night
