Zucchini and Feta Cheese Fritters (Kolokithokeftedes) recipe
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Ingredients
- 1 potato 3 zucchini, shredded 1 egg, beaten ½ sweet onion, finely chopped 10 fresh mint leaves, finely chopped 1 (8 ounce) package feta cheese, crumbled ¼ cup dry bread crumbs 6 tablespoons all-purpose flour ½ cup olive oil, or as needed salt and ground black pepper to taste
Nutrition Info
- 111.7 caloriescarbohydrate: 8.1 gcholesterol: 25.9 mgfat: 7.3 gfiber: 0.8 gprotein: 3.8 gsaturatedFat: 2.9 gservingSize: -sodium: 200.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Zucchini and Feta Cheese Fritters (Kolokithokeftedes)
Directions
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Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes, remove and let cool. When cool enough to handle, finely dice.
In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels, serve hot.