Κολοκυθοκεφτέδες

Τώρα που τα κολοκυθάκια βρίσκονται σε αφθονία δοκιμάστε τους κολοκυθοκεφτέδες με μυρωδικά και φέτα που μας προτείνει η 'Αντζελα Νικολέττου. Τηγανισμένοι σε λίγο λάδι και σχετικά χαμηλή φωτιά παραμένουν αφράτοι και σχετικά στεγνοί.

Zucchini fritters- kolokithokeftedes Source: supplied by Angela Nicolettou

Kolokithokeftedes – zucchini fritters

Ingredients

4 medium zucchini, grated (about 600g)

6 spring onions, finely chopped

½ cup each of dill and mint, chopped

½ cup grated mitzithra, parmesan or pecorino cheese

200g feta cheese, crumbled

3 eggs

1 cup self-raising flour

Olive oil for frying

Source: supplied by Angela Nicolettou

Method

Grate zucchini and squeezed all excess water from the flesh.

In a large bowl, add the zucchini, spring onions, cheeses, herbs and eggs. Mix well and season with black pepper. Add the flour and mix through. Let the mixture rest for 30 minutes.

Heat a heavy based non-stick fry pan with a bit of olive oil, so the base is well covered. Using a tablespoon, add dollops of mixture and cook until golden, keeping the heat on medium otherwise if it is too hot they will not cook through. Turn over until cooked. Remove and place on kitchen paper to drain. Continue with remaining mixture.

Serve warm or cold with a squeeze of lemon juice and some Greek style yoghurt.

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