Food Recipes, Pleasures, Veggies
Kolokithokeftedes with Yoghurt and Yoghurt-Feta Sauce
[featured-images]The combination of the sweet zucchinis, tangy feta and aromatic mint brings memories of summer in the Aegean Sea.
I try to keep my crispy and savoury zucchini fritters light, and a bit fluffy, that match well with the yoghurt-feta sauce. While considered a starter or a meze dish, I just can’t stop eating them which in my world they become a main dish!
Kolokithokeftedes with Yoghurt and Yoghurt-Feta Sauce
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I hope you enjoy it!
Here you can find more of my recipes with zucchinis.
Finely chop the mint & parsley.
Hand grate the zucchinis, potato and onion.
Place the grated veggies in a sieve for 30 minutes with ½ teaspoon of salt to release some of their water.
Place te grated veggies on a kitchen towel,
fold the towel and
squeeze to get rid most of their water.
Crumble the Feta.
Start making the sauce by adding the yoghurt,
the crumbled Feta,
the lemon juice,
the honey,
the mint,
season with salt & pepper,
fold to combine and refrigerate.
Time for the fritters. Add the feta in the grated and strained veggies,
followed by the mint and parsley,
the whisked eggs,
cumin,
and season with salt & pepper.
Mix well and refrigerate for 30 minutes.
Remove the fritters mixture from the refrigerator and add the flour,
and the baking powder.
mix gently.
Heat the oil and spoon from the mixture the fritters.
Use a spatula to gently flatten the fritters,
and cook for about 6 minutes, tossing halfway through.
Serve and pour some of the sauce,
top with mint,
add into the sauce some olive oil,
and garnish with the mint.
Kolokithokeftedes with Yoghurt and Yoghurt-Feta Sauce
Servings: 8 People
Ingredients
For the Fritters:
- 3 Zucchinis/Courgettes
- 150 gr Feta Cheese , Charalambides-Christis, crumbled
- 60 gr all-purpose flour
- ½ teaspoon Baking Powder
- ½ Yellow Onion
- 1 medium Potato , washed and peeled
- ⅓ cup fresh Mint , home grown, leaves picked and finely chopped
- ⅓ cup fresh Parsley , leaves picked and finely chopped
- 3 Eggs , whisked well
- ½ teaspoon Cumin , ground
- 120 ml Rapeseed Oil , or any vegetable oil
- 20 ml olive oil
- 1½ teaspoons fine Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Sauce:
- 100 gr Straggato fat free 0% Yoghurt , Charalambides-Christis
- 50 gr Feta Cheese , Charalambides-Christis, crumbled
- 30 ml Lemon juice
- 1 teaspoon Honey
- 20 ml olive oil
- 3 tablespoons fresh Mint , home grown, leaves picked and finely chopped
- Pinch fine Sea Salt
- Pinch freshly ground Black Pepper
Instructions
For the Fritters:
- Hand grate the zucchinis/courgettes, onion and potato and keep on the side in a sieve for 30 minutes with a ½ teaspoon of salt added. Place in a kitchen towel and squeeze tightly to remove the excess water.
- Place the squeezed veggies in a bowl and add the feta cheese along with most of the chopped mint and all the parsley, the whisked eggs and cumin and season with the remaining salt and pepper. Fold carefully and place in the refrigerator for 30 minutes.
- Take out of the refrigerator and add the flour, the baking powder and mix gently as you want your mixture to remain light.
- Put a cast iron frying pan on medium heat, add the oil and heat up without burning. Spoon (with a tablespoon) from the mixture and carefully add to the pan without overcrowding it. Use a spatula to gently flatten the fritters and cook for about 6 minutes, tossing halfway through. Your fritters should be both crisp and golden colour. Repeat the above for the remaining mixture.
- With a slotted spoon take off the pan and place in a tray lined with a wire rack to allow some of the oil to drain. Serve while drizzling some of the sauce on top and sprinkle with the remaining mint.
For the Sauce:
- Add in a bowl the yoghurt, feta cheese, lemon juice, honey and 2 tablespoons of the mint and fold to combine. Season with the salt and pepper and refrigerate to keep cool. After spooning some of the sauce over the cooked fritters, place the remaining sauce in a serving bowl, gently pour the olive oil on top, sprinkle the remaining mint and place the bowl next to the fritters.
