Greek zucchini fritters (kolokithokeftedes)

Ingredients

• 4 (about 800 g) zucchini, washed and shredded with the skin on
• 2 eggs, lightly beaten
• 4 scallions, thinly sliced
• 3 tablespoons chopped fresh mint
• 1 cup (150g) crumbled feta
• 1 and 1/2 cups (190 g) breadcrumbs, plus more for coating
• 1 and 1/4 teaspoon salt
• pinch of crushed red pepper flakes
• freshly ground black pepper
• vegetable oil for frying

Instructions

1. 1

   Place the grated zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Mix well with your hands.

2. 2

   Set the colander over a bowl and let the zucchini drain for at least 30 minutes.

3. 3

   Take small handfuls of the zucchini and squeeze firmly to remove as much liquid as possible. This step is key for crispy fritters. Transfer to a dry bowl.

4. 4

   Add the scallions, mint, feta, crushed red pepper flakes, and black pepper. Mix together.

5. 5

   Add the eggs, breadcrumbs, and remaining salt. Mix until combined. The mixture should hold its shape when formed.

6. 6

   Heat vegetable oil in a pot or deep skillet over medium-high heat.

7. 7

   Form the mixture into small walnut-sized balls or patties.

8. 8

   Roll lightly in breadcrumbs to coat.

9. 9

   Fry for 5–6 minutes, turning occasionally, until golden brown on all sides.

10. 10

    Transfer to a plate lined with paper towels to drain.

11. 11

    Serve warm with tzatziki.

12. 12

    Kali Orexi!