Greek Style Zucchini Croquettes Recipes

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GREEK ZUCCHINI FRITTERS



Greek Zucchini Fritters image

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h20m

Yield Serves six to eight

Number Of Ingredients 10

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

Steps:

  • Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
  • In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
  • Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
  • When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams

GREEK STYLE ZUCCHINI CROQUETTES



Greek Style Zucchini Croquettes image

From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 48m

Yield 25 croquettes

Number Of Ingredients 10

1 1/4 lbs zucchini, thinly grated
1 large white onion, grated
1 1/2 teaspoons kosher salt
3 tablespoons fresh dill, snipped
3 tablespoons of fresh mint, snipped
1 large egg, beaten
1/3 cup grated pecorino cheese
1/4 cup breadcrumbs
1 tablespoon butter, melted
olive oil (for frying)

Steps:

  • Combine zucchini and onions in a colander and sprinkle with salt.
  • Let sit for 20 minutes and then squeeze out all the water.
  • Add dill, mint, egg, cheese, bread crumbs and butter, and combine well.
  • Fashion mixture into tablespoon-sized balls and fry- 6 at a time- in 5 1/2 inches olive oil, heated to a temperature of 325 degrees, for 2-3 minutes , or until light brown.
  • Drain on paper towels and serve hot.

GREEK ZUCCHINI CAKES



Greek Zucchini Cakes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 24 cakes

Number Of Ingredients 12

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Steps:

  • Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
  • Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)



Kolokithokeftedes (Greek Zucchini Fritters) image

These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!

Provided by gus

Time 1h30m

Yield 6

Number Of Ingredients 17

2 large zucchini
2 ½ teaspoons salt, divided
½ cup water, at room temperature
2 tablespoons flaxseed meal
½ cup shredded onion
½ cup shredded potato
½ cup fine dry bread crumbs
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
½ cup shredded carrot
½ cup all-purpose flour
1 teaspoon baking powder
½ cup olive oil

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.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g

GREEKED ZUCCHINI



Greeked Zucchini image

A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!

Provided by BBLUELINE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 4

Number Of Ingredients 7

1 medium zucchini, halved and sliced
¼ cup diced red onion
¼ cup diced green bell pepper
2 (4 ounce) cans sliced black olives, drained
¼ cup crumbled feta cheese
2 tablespoons Greek vinaigrette salad dressing
¼ cup grape or cherry tomatoes, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
  • Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.4 g, Cholesterol 14 mg, Fat 11.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 792 mg, Sugar 2.8 g

GRILLED GREEK-STYLE ZUCCHINI



Grilled Greek-Style Zucchini image

Make and share this Grilled Greek-Style Zucchini recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

4 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons green onions, chopped
4 teaspoons olive oil or 4 teaspoons canola oil
2 teaspoons lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Combine zucchini, tomato, olives, and onion in a bowl.
  • Combine oil, lemon juice, oregano, garlic salt, and pepper.
  • Pour over vegetables and toss to coat.
  • Place on a double thickness of heavy-duty foil(about 23 inx 18in).
  • Fold foil around vegetables and seal tightly.
  • Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
  • Sprinkle with Parmesan Cheese.

Nutrition Facts : Calories 59.4, Fat 4.4, SaturatedFat 0.9, Cholesterol 1.5, Sodium 74.5, Carbohydrate 4.2, Fiber 1.3, Sugar 2.6, Protein 1.9

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