Kolokithokeftedes — Zucchini-Feta Fritters

Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon of salt, and let it sit for 15 minutes to draw out excess moisture.

After 15 minutes, firmly squeeze the zucchini in a clean kitchen towel or paper towels to remove as much liquid as possible. This step is crucial for crispy fritters.

In a large bowl, combine the squeezed zucchini, crumbled feta cheese, finely chopped dill, finely chopped mint, and finely minced red onion.

Add the egg and flour to the zucchini mixture. Season with black pepper. Mix everything thoroughly until well combined.

Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. The oil should be about 1-2 cm deep.

Once the oil is hot, drop spoonfuls of the zucchini mixture into the pan, flattening them slightly with the back of the spoon to form small patties. Do not overcrowd the pan.

Fry the fritters for 3-4 minutes on each side, or until they are golden brown and cooked through.

Remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve immediately with a squeeze of fresh lemon or a side of Greek yogurt.