These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, Janni Kyritsis’ stuffed red capsicum (see video below), olives and tzatziki to create your own mezedes, or serve them as a starter with Greek yoghurt on the side. You need to remove as much moisture as possible from the grated zucchini. If you have someone to assist, I find this is best done wringing it in a tea towel, alternatively salt it well and drain in a sieve for 30 minutes or so, then squeeze it a handful at a time. The fritters should be crisp on the outside and soft and juicy inside, so fry them in plenty of hot oil and cook them in batches so that the temperature stays high. Kolokithokeftedes are just as delicious at room temperature as they are warm. Serve with ouzo or a glass of Greek varietal Assyrtiko, such as the delicious one made by Jim Barry in the Clare Valley.
Makes about 18
Share page on:
