When Greeks hear this, their first thought is YUM while my Non-Greeks are more like HUH?! Let me simplify: Squash Fritters.
Kolokithokeftedes are typically made with either pumpkin or zucchini squash depending on the season and while I’m a serious fan of pumpkin-I’ll wait to for fall to make that version. In the meantime, you’ve probably noticed that zucchini is everywhere right now. It’s begging you to bring it home and turn it into something great; Possibly a beautiful fritter with crumbled feta and freshly chopped dill. This is the thought I had last time I was strolling through the Soulard Farmer’s Market. It had been a while since I made zucchini fritters and now is the perfect time for them. I was also pretty hungry. That helps.
Before I had even unpacked my bags from the market, I was furiously shredding the zucchini into a bowl and (since I didn’t have a cheesecloth around) decided to squeeze the shreds with my hands to remove as much of their juice as possible. Then I dumped the remaining ingredients into the bowl and was ready to start cooking my fritters in my cast iron skillet. In almost no time, I was putting the rest of my shopping away and watching the fritters cook on the skillet.
Here’s where I messed up: As I tried to flip the fritters, I realized that they were not holding together very well. Ugh. I blame my rushed squeezing of the zucchini shreds. There was still too much liquid in the mixture when I was forming the patties. Several of the fritters ended up looking more like zucchini hash browns which were just as delicious, but not as visually appealing though a few smaller ones managed to stay together.
Learn from my mistakes: While these are quick and easy to put together, don’t rush through the squeezing part and try to use a cheesecloth to help.
One thing I love about these fritters is how versatile they are. You can have them for almost any meal of the day as a main dish or a side though I think topping them with a fried egg is going to be my favorite version for a while.
FETA ZUCCHINI FRITTERS
2 cloves garlic
1/2 yellow onion, finely chopped
1 egg, lightly beaten
1/4 c breadcrumbs
3/4 c crumbled feta
1/4 c chopped fresh dill
salt and pepper to taste
Shred your zucchinis into a large bowl. Using a cheesecloth, squeeze the excess juice out of the shredded zucchini. When you think you’ve taken all the juice out, squeeze it some more.
Add the remaining ingredients to the bowl and combine with hands, forming small to medium-sized patties. Heat olive oil in a skillet over medium high heat and drop formed patties into the skillet cooking 2-3 minutes on each side before returning to a plate lined with a paper towel to absorb any excess oil.
Top with the perfect emoji-like fried egg if you like!