Kolokithokeftedes with mint made very similar to the ones cooked earlier in 2018 with just minor differences. Can you spot them?
Kolokithokeftedes with Mint
Nevertheless, a true Greek appetiser which I made as a snack for a football game that some friends came to watch with us. Best served right after cooking but also at room temperature. The yoghurt dip is a must!
If you are like Zucchinis then check out these recipes!
Hand grate the Zucchinis and keep on the side
Place in the bowl that the grated zucchinis are the feta cheese, the chopped scallions, the chopped mint, the lemon zest, the chili flakes, the whisked eggs and season with the salt and pepper.
Fry without moving and in 3-4 minutes turn the patties and continue frying until you get a nice golden colour.
Kolokithokeftedes
Servings: 6 People
Ingredients
For the patties:
- 750 gr Zucchinis , (about 4)
- 250 gr Feta Cheese , crumbled
- 75 gr all-purpose flour
- 4 Scallions , white and green parts chopped
- 1 cup fresh Mint , home grown, leaves picked and chopped
- 3 Eggs , whisked well
- 60 ml olive oil
- 1 Lemon , Zested
- 1 teaspoon Chili flakes , crushed
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
For the dip:
- 125 gr Greek Yoghurt , strained
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 20 ml Lemon juice
- ½ teaspoon Honey
- Pinch of Sea Salt
- Pinch of Sweet Paprika
Instructions
For the patties:
- Hand grate the Zucchinis and keep on the side in a sieve for 1 hour with a ½ teaspoon of salt added. At the end squeeze tightly in your palms the grated zucchini to remove the excess water. Place in a large bowl and keep aside.
- Place in the bowl that the grated zucchinis are the feta cheese, the chopped scallions, the chopped mint, the lemon zest, the chili flakes, the whisked eggs and season with the salt and pepper. Fold carefully and place in the refrigerator for 45 minutes.
- Take out of the refrigerator and add the flour. Be careful as you want it to act as a binder, but also that your mixture is soft.
- Put a non-stick pan on medium heat, add the olive oil and heat up without burning. Spoon (with a tablespoon) from the mixture, form patties in a patty size mould and carefully add to the pan. It should take about 8 patties.
- Fry without moving and in 3-4 minutes turn the patties and continue frying until you get a nice golden colour.
- With a slotted spoon take off from the pan and place in a flat dish that absorbent kitchen paper has been placed on to absorb the excess oil. Repeat for the remaining patties.
For the dip:
- Add all the ingredients in a bowl and fold to combine.
