Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Enlarge Image Credit: Todd ColemanSERVES 4
INGREDIENTS1 lb. zucchini, grated
2 tsp. kosher salt
½ cup minced flat-leaf parsley
½ cup grated Pecorino Romano cheese
½ cup dried bread crumbs
1 medium yellow onion, grated
1 egg, beaten
Freshly ground black pepper, to taste
Pinch of cayenne, to taste
Olive oil or canola oil, for frying
INSTRUCTIONS1. Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes. Transfer zucchini to a tea towel; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayenne; divide mixture into 12 balls. Press balls into ¾"-thick patties.
2. Pour oil into a 4-qt. pot to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels.