Best 5 Zucchini Fritters Kolokithopitta Recipes

ZUCCHINI FRITTERS (KOLOKITHOPITTA)

Steps:

• Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour.
• Beat the eggs lightly and place in a mixing bowl then add the rest of the ingredients (except zucchini).
• Drain the zucchini well between the palms of your hands and add to the mixture; mix lightly.
• Put the oil in a frying pan and heat well.
• To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan.
• Fry the fritters for a few minutes until they are nicely browned. Drain on towels on a plate.

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

EASY ZUCCHINI FRITTERS

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT

Steps:

• Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
• Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
• Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
• Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
• Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)

Steps:

• Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
• At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
• Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
• Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
• Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
• Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
• Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.