👨‍🍳 조리법

1. 1

   Prepare the zucchini: Wash and trim the ends of the zucchini. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for at least 20 minutes to draw out excess moisture. After resting, firmly squeeze handfuls of the grated zucchini to remove as much liquid as possible. This step is crucial for crispy fritters.

   ⏱️ 20 minutes (resting time)
2. 2

   Make the batter: In a large bowl, combine the squeezed, grated zucchini with the crumbled feta cheese, finely chopped fresh mint, and finely chopped fresh dill. Add the lightly beaten eggs and the 1/2 cup of flour. Mix everything together until just combined. The mixture should hold its shape when pressed. If it seems too wet, add a tablespoon or two more flour until it reaches a workable consistency.

   ⏱️ 10 minutes
3. 3

   Fry the fritters: Heat about 1/2 inch of olive oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a tiny drop of batter sizzles immediately upon contact. Carefully drop rounded tablespoons of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties (about 2-3 inches in diameter). Do not overcrowd the pan; fry in batches.

   ⏱️ 15-20 minutes (total frying time, about 3-4 minutes per batch)
4. 4

   Cook until golden and crisp: Fry the fritters for about 3-4 minutes per side, until they are deeply golden brown and crispy. Use a slotted spoon to carefully turn them. Once cooked, remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, ensuring the oil is at the correct temperature between batches.

   ⏱️ Included in Step 3
5. 5

   Serve: Serve the Kolokythokeftedes immediately while they are warm and crispy. They are traditionally served with tzatziki sauce for dipping, but are also delicious on their own.

   ⏱️ 5 minutes