Crispy Zucchini Fritters Recipe Kolokithokeftedes

CRISPY ZUCCHINI FRITTERS RECIPE (KOLOKITHOKEFTEDES)

Steps:

• In a large bowl grate the zucchinis, using a box grater.
• Add the remaining ingredients and stir everything well until you have a nice and thick mixture.
• Cover the bottom of a non-stick frying pan with one finger of olive oil and one finger of frying oil (such as canola). Heat over high heat on an electric stove or medium-high heat on gas.
• Once the oil gets really hot, take a spoonful of the mixture and carefully add it to the hot oil. They don't need to be perfectly round, just toss in as-is to create nice and crispy edges. Add 5-6 fritters at a time and flip them after about 3 minutes. Cook for another 3-4 minutes or until deep golden in color.
• Transfer on paper towels to drain excess oil and proceed on cooking the next batch.
• Serve warm along with your favorite dip!

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)

Steps:

• Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
• At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
• Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
• Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
• Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
• Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
• Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.