Village Zucchini Fritters (Χωριάτικοι Κολοκυθοκεφτέδες)

My mother-in-law's Greek village recipe - Click to Enlarge Image

This timely seasonal Greek recipe incorporating zucchini has many permutations throughout various regions of Greece. This particular version is my mother-in-law’s “village” recipe and makes for an excellent Greek vegetarian appetizer dish. You can serve these fritters with some tzatziki (Greek yogurt garlic sauce) or eat them on their own; either way, they make for some addictive eating; so go easy, it is fried…

I used fresh-picked zucchini and mint from our kitchen garden to make this dish. Also, I usually make this recipe using a mixture of peanut oil and Greek olive oil in the frying for the reason outlined in my Feta Fries recipe. Contrary to popular opinion, olive oil is excellent for frying and is used liberally for that purpose throughout Greek cuisine. Its high smoke point (210º C/ 410 º F) is well above the ideal temperature for frying food (180º C/350 ºF), and it retains many of its healthful properties. Olive oil is a highly monounsaturated fat and is quite resistant to oxidation and hydrogenation, so fry with it in Good Health!

Ingredients:

1 medium sized zucchini
1 medium sized potato
2 eggs
1 large fresh garlic clove, pressed or finely shredded
½ white onion
½ cup (125 ml.) of dried breadcrumbs
2 tablespoons (30 ml.) finely chopped fresh mint leaves
2 tablespoons (30 ml.) flour
1 tablespoon (15 ml.) dried Greek oregano
1 tablespoon (15 ml.) Greek extra virgin olive oil
a pinch of baking soda or ½ teaspoon (2.5 ml.) baking powder
salt and pepper to taste
oil for deep frying

1. Wash the zucchini and potato and shred them entirely using a grater/shredder into a large mixing bowl.
2. Finely chop the onion and add it to the bowl.
3. Heat frying oil in a large pan, the depth of the oil should be no more than a ½ inch (1.25 cm.) and set the burner for a medium heat, allow three to four minutes for the oil to heat thoroughly.
4. Beat the eggs well and add them to the mixing bowl along with the finely chopped mint leaves, oregano, garlic, 1 tbsp. (15 ml.) extra virgin olive oil, breadcrumbs, flour, salt and pepper, and baking powder/soda and mix everything well until a thick batter-like consistency is achieved. As the zucchini will begin to seep its water immediately upon being shredded, it is a good idea to work quickly with the resulting mixture as the mixture must not be allowed to become watery. If it does end up thin, add some more breadcrumbs or a little more flour to thicken it up slightly. Note: if you are going to use baking soda, make sure to use only a slight pinch as a little goes a long way and if you use too much the fritters will have a bitter flavour.
5. Using a large spoon, add portions of the mixture to the hot oil in small clumps making sure to try and form them as small pancakes. This is the main reason I use a large frying pan for this dish as it is easier to control the resulting shape of the clumps than it would be in a deep-fryer.
6. Cook the fritters well for about 3-4 minutes on the one side, then carefully turn them with a small spatula or a large fork to cook the flip sides as well.
7. Remove fritters from pan when they are golden brown and set them aside to drain on a plate/tray lined some paper towel or napkin.

Serving: 12-14 pieces

These zucchini fritters can be served with some tzatziki sauce, or on their own.