Zucchini, Dill and Mint Fritters
28 Feb 2024
Kolokithókeftedes may aníthos kai diósmo
Vegetable fritters are very popular in Greece (and other countries like Morocco) because they are inexpensive in season and may also be battered and deep-fried. However, I find this method is more subtle and allows the full flavour of the zucchini and herbs to come out.
Makes approximately 15
Preparation time 10 minutes + 30 minutes standing time
Cooking time 15 – 20 minutes
500g (about 4 medium) zucchini (courgette)
3 teaspoons salt
1 small red onion, very finely chopped
Half bunch dill, finely chopped
Half bunch of mint, finely chopped
1 tablespoon fresh oregano leaves, chopped
½ cup (50g) plain flour
½ cup (40g) grated kefalotyri cheese (or pecorino)
1 egg, lightly beaten
Ground pepper
About 1 cup (250ml) extra virgin olive oil, for shallow frying
Lemon wedges, to serve
Coarsely grate zucchini, combine with salt, place in a colander and stand for 30 minutes. Drain zucchini, place in a clean tea towel or on kitchen paper and squeeze to remove excess water.
Combine the zucchini, onion, herbs, flour, cheese and egg, mix well.
Heat the oil in a large, frying pan over a medium heat. Form heaped tablespoons of mixture into small patties and fry for 3 to 4 minutes on each side until golden and cooked through. Drain fritters on kitchen paper. Serve immediately, with lemon wedges on the side.
Lyndey’s note: Kefalotyri cheese is a hard sheep’s milk cheese, with a sharp aroma and rich salty taste, much like the Italian style pecorino cheese. It’s a versatile cheese, good for grating, baking or just nibbling.
Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant RRP $39.95)and DVD of TV series (https://www.lyndeymilan.com/)
Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly. She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances.
With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2024. She also works as an enrichment speaker on cruises.
Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President. She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities.
Join Lyndey Milan on her second hosted tour to Morocco with By Prior Arrangement from Saturday 27 April – Wednesday 8 May 2024 (a country she has visited many times before). She is an enthusiastic, committed, hands-on host and guests also have the benefit of both a trilingual tour guide and local guides in Rabat, Volubilis, Meknes, Fes, Marrakech and Essaouira.
Taking in the best Morocco has to offer, this authentic gastronomic and cultural experience will see you visiting ancient palaces and medinas and enjoying exclusive dining and travel experiences, ones you can’t access as a solo traveller.
From Rabat the capital, to spiritual Meknes and Fes, onto intoxicating Marrakech, the red city. On the way, explore the archaeological site of Volubilis, visit a Berber village in the Atlas Mountains and relax by the coast in tranquil Essaouira. Discover the delicacies of Moroccan and French food and wine, dine in humble local eateries and upmarket restaurants, and experience the making and flavours of Moroccan dishes during cooking classes. Luxury accommodation is in charming, authentic riads.
Full itinerary and details here.
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