Zucchini, Cheese and Herb Fritters |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 30 |
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Kolokythokeftédes Ingredients:
4 cups coarsely grated zucchini |
2 teaspoons coarse sea salt |
1 cup chopped scallion |
1 cup chopped fresh flat-leaf parsley |
1/2 cup chopped fresh mint |
1 tablespoon dried oregano (preferably greek), crumbled |
1 cup cornstarch |
1 cup grated kefalotíri or pecorino cheese |
about 2 cups safflower oil |
about 2 cups olive oil |
accompaniment: 8 oz whole-milk plain yogurt (preferably greek) |
Directions:
1. Make zucchini batter: Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
2. Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
3. Fry fritters: Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
4. Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
5. Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
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