Recipes

Greek Zucchini and Feta Fritters

This type of Greek fritter can be shaped like a skillet pancake or like a smaller squished meatball. It is called kolokitho-keftetedes means "gourd meatballs".

In a food processor use the upper grating disk to shred:

• 2 lbs zucchini

Transfer to a bowl. Stir in:

• 1 tsp salt

Let sit so the salt draws out water. (A minimum of 30 minutes, but 2 hours works great.)

Squeeze water by hand from the salted zucchini. (The result should weigh less than half as much as originally).

Remove the food processor's upper grating disk, and put in the lower slicing blade. Do not put the drained zucchini in!

Put into the food processor:

• 3 eggs (notice we have remove the shredded vegetables so a bad egg won't ruin them)
• 1/2 of a large brown onion
• 2 cloves of garlic
• 6 ounces crumbled feta
• 1/2 cup teff flour
• 1/2 Tbsp dill seeds or 1/4 cup minced dill weed
• 1/2 tsp ground cumin seed
• 1/2 tsp ground coriander seed

Run the food processor until everything is blended.

If you want stringy fritters, by hand stir together the blended egg-and-seasoning mixture and the drained zucchini.

If you want a smoother texture, add the drained zucchini back into the food processor and pulse the food processor a couple times until the zucchini is evenly coated.

If using an electric skillet set the temperature to 325 degrees. Cook the fritters about 10 minutes on each side.