Greek Zucchini Fritters, Kolokythokeftedes
Kolokythokeftedes, Greek zucchini fritters, cooked in a blue carbon steel wok. Light fritters with a crunchy exterior & sweet, creamy inside.
Equipment
- Stand Mixer or hand mixer
- Whisk
- Box Grater
- Learning Tower as needed
Ingredients
Caper-Yogurt Sauce
- ⅔ cup Greek yogurt
- 1 teaspoon caper brine
- 1 tablespoon capers
- ¼ teaspoon orange blossom water
- pinch kosher salt
- ¼ teaspoon mint dried
- extra-virgin olive oil
Fritters
- 2 cups zucchini shredded
- 3 scallions thinly sliced
- 1 tablespoon parsley chopped
- 2 teaspoon mint chopped
- 1 teaspoon oregano dried
- ⅓ cup panko bread crumbs
- 2 oz Kefalograviera cheese grated or shredded
- 2 tablespoon all-purpose flour
- ¼ teaspoon white pepper freshly ground
- ½ teaspoon kosher salt
- 2 egg whites large
- 2 tablespoon canola oil plus more if needed
Instructions
- Make the Caper-Yogurt Sauce: Wash your hands with soap and water. Add the yogurt, caper brine, orange blossom water, 2 teaspoon of water, and a pinch of salt to a small bowl. Whisk everything together. If it's too thick, you can add another teaspoon of water. Cover the sauce and place in the refrigerator until ready to serve.
- Prep the Fritter Ingredients: Use a knife and cutting board to slice and chop the scallions, parsley, mint, and oregano. Use a box grater to shred the zucchini and grate the cheese. Place everything in clean bowls.
- Add the Ingredients to a Bowl: Add the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt to a large bowl. Stir everything together with a spoon.
- Whip the Egg Whites: Use a mixer to whip the egg whites until firm peaks form. Then fold them into the zucchini mixture.
- Cook the Zucchini Fritters: Heat 2 tablespoon of the oil in a large pan or wok over medium-high heat. Spoon 1 heaping tablespoon of zucchini batter onto the pan to form each fritter. Leave space in the pan to keep them separate. Cook, turning once, until they are browned, about 1 to 2 minutes per side. Use the spider strainer to remove the zucchini fritters and place them on a paper-towel-lined plate or cooling rack to drain. Repeat until all of the zucchini batter has been used.
- Serve with the Caper-Yogurt Sauce: Remove the caper-yogurt sauce from the fridge, stir, and transfer to a small bowl. Top with whole capers, sprinkle with dried mint, and drizzle with oil. Serve the zucchini fritters with the caper-yogurt sauce.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/greek-zucchini-fritters
Nutrition
Calories: 200kcalCarbohydrates: 11gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 17mgSodium: 513mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 391IUVitamin C: 14mgCalcium: 227mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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