Baked Zucchini Fritters Kolokithokeftedes
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter
Ingredients
3 medium to large zucchini, grated and squeezed of excess water
1 red onion, finely diced
2 cloves garlic, finely minced
1 egg
2 tbsp freshly chopped dill
1 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
3/4-1 cup of almond meal
100 grams of feta cheese, crumbled
50 grams of grated Pecorino
salt and pepper to taste
Instructions
Pre heat your oven to 200 deg C.
In a small pan, saute the finely diced onion and garlic in a little olive oil until it becomes translucent. Set aside to cool.
Once the onion/garlic mixture has cooled add it with ALL THE INGREDIENTS in a large bowl.
Using your hands combine the fritters mixture thoroughly. If you find that it's still a little wet add 1/4 cup extra almond meal. (Don't be tempted to add too much)
Form the mixture into small patties (grab a little in your hand and then flatten them out slightly) and place them on a baking tray lined with baking paper.
Brush the tops of the fritters with a little olive oil and bake in the oven for 10 minutes. Take them out and using a spatula, carefully flip them over, brush the tops again with olive oil and finish cooking them for another 10 minutes.
Once cooked allow them to cool slightly and serve them with a salad and some Greek yoghurt or tzatziki.
Notes
It's important to squeeze the excess water out of the grated zucchini-once grated you can sprinkle it with sea salt and leave it for a few hours. If you're short on time- just grate it and squeeze as much as you can
2.2.7
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter
Ingredients
3 medium to large zucchini, grated and squeezed of excess water
1 red onion, finely diced
2 cloves garlic, finely minced
1 egg
2 tbsp freshly chopped dill
1 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
3/4-1 cup of almond meal
100 grams of feta cheese, crumbled
50 grams of grated Pecorino
salt and pepper to taste
Instructions
Pre heat your oven to 200 deg C.
In a small pan, saute the finely diced onion and garlic in a little olive oil until it becomes translucent. Set aside to cool.
Once the onion/garlic mixture has cooled add it with ALL THE INGREDIENTS in a large bowl.
Using your hands combine the fritters mixture thoroughly. If you find that it's still a little wet add 1/4 cup extra almond meal. (Don't be tempted to add too much)
Form the mixture into small patties (grab a little in your hand and then flatten them out slightly) and place them on a baking tray lined with baking paper.
Brush the tops of the fritters with a little olive oil and bake in the oven for 10 minutes. Take them out and using a spatula, carefully flip them over, brush the tops again with olive oil and finish cooking them for another 10 minutes.
Once cooked allow them to cool slightly and serve them with a salad and some Greek yoghurt or tzatziki.
Notes
It's important to squeeze the excess water out of the grated zucchini-once grated you can sprinkle it with sea salt and leave it for a few hours. If you're short on time- just grate it and squeeze as much as you can
2.2.7
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