Greek zucchini bites perfect appetiser with tzatziki
- Replies 6
Image and recipe by FoolLove
Greek Zucchini Balls (Kolokithokeftedes)
Greek zucchini balls are crispy on the outside, fluffy on the inside, flavored with salty feta and fresh mint. Perfect as a light meal or party appetizer.
CourseAppetizers
CuisineGreek
Prep Time30minutes minutes
Cook Time20minutes minutes
Total Time50minutes minutes
Calories82kcal
Equipment
- Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
- Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
- T-fal Deep Fryer with Basket, Stainless Steel, Deep Fryer
- Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
- Microplane Premium Classic Series Zester Grater, 18/8, Green
Ingredients
- 4-5 cups grated zucchini
- 2 teaspoons salt
- 1 cup crumbled feta cheese preferably Greek
- 2 large eggs beaten
- 3 green onions cleaned and thinly sliced
- 1/4 cup finely chopped fresh mint
- 1/2 teaspoon black pepper
- 1 1/2 cups approximately self-rising flour
- Olive oil for frying
Instructions
- Wash the zucchini and cut off the ends, but do not peel. Grate with a food processor or box grater. Put the grated zucchini in a colander, sprinkle with salt, and mix to coat evenly. Place the colander in the sink and let the zucchini drain for 15-30 minutes. Gently squeeze the zucchini with your hands to remove as much water as possible.
- While the zucchini is draining, combine the eggs, green onion, mint, feta, and black pepper in a large bowl. Add the drained zucchini. Mix in enough self-rising flour to make a soft dough, about 1 1/2 cups.
- Deep fryer cooking instructions: If using a deep fryer, preheat the oil, preferably olive oil, to 375°F. Line a large plate with 3-4 layers of paper towel.
- Drop the dough, one tablespoon at a time, into the hot oil, trying to keep the dough in a ball shape. Fry 4 or 5 zucchini balls at a time for 2-3 minutes, until they are medium golden brown. Turn the zucchini balls with tongs as necessary evenly.
- Remove the zucchini balls from the hot oil with tongs, a slotted spoon or a spider strainer. Place them on the paper towel-lined plate to drain away excess oil.
- Stovetop cooking instructions: If cooking the zucchini balls on the stovetop, put about 1/3 inch of olive oil in the bottom of a 12-inch skillet, and heat over medium-high heat to 375°F.
- If you don't have a frying thermometer, you can test the temperature of the oil by dropping in a small amount of batter. The batter should start to bubble and sizzle right away, but the oil should not be smoking hot.
- When the oil is hot, drop tablespoons of batter into the oil. Zucchini balls will have more of a patty or fritter shape if cooked in a skillet. Cook 4-5 zucchini balls at a time, about 2 minutes on each side, until medium golden brown. Flip the zucchini balls with tongs halfway through the cooking time. Transfer to the paper towel-lined plate to cool.
- Serve the zucchini balls with Authentic Greek Tzatziki Sauce.
Notes
Use a light colored, inexpensive olive oil for frying.Tzatziki Recipe As Made In Greece
Tzatziki is a very creamy, garlic-loaded dip. Very appetizing, refreshing, and super easy to make!
Prep Time
10minutes mins
Total Time
13minutes mins
Course: Side DishCuisine: GreekKeyword: dip, easy, Keto, yogurt Servings: 1 big bowl Calories: 925kcal
Ingredients
850 grams /1 lb + 14 oz full-fat and strained Greek yogurt
320 grams / 11.3 oz (2,5 cups) coarsely hand-grated English cucumber
2 teaspoons (about 15 grams) garlic cloves grated or pressed
2 tblsp mint
3 tablespoons olive oil
1 teaspoon red wine vinegar
⅔ teaspoon salt
ground pepper
Instructions
Add the Greek yogurt to a large mixing bowl and work it with a hand whisk to become really smooth and creamy. Making sure there aren't any lumps in it.
Squeeze the grated cucumber with your hands to remove most of its water. Then add to the mixing bowl along with the Greek yogurt.
Add the remaining ingredients to the mixing bowl as well and mix very well.
Refrigerate for at least 3 hours before serving for the garlic to cool down a bit. Or even better overnight. If you like raw garlic you can serve this dip right away, along with some pita bread or rustic artisan bread!
Last edited by a moderator:
.png){kind=icon}
