Kolokithokeftethes with a Twist - Zucchini Fritters

The other day my Greek neighbour left a bag of home grown veggies on my front gate.  A huge zucchini and a couple of eggplants.

 Evangeline has been pestering me to make a zucchini slice but I thought I'd surprise her with these little gems.  I added eggplant, which she doesn't usually eat and a whole heap of hemp seeds..because cannabis sativa in its medicinal and dietary form ROCKS!! She ate 8 of them.  The only time I have seen her eat so much is when she sees fruit in front of her.

Thisea's Eggplant tree

Grated zucchini and eggplant

YUMMO!!

Yields about 20

500 gr grated zucchini  

1 small grated eggplant 

½ - 1 cup hemp seeds

200 gr feta cheese crumbled

100 gr kefalotyri

½ cup chopped parsley

½ cup chopped dill

½ cup chopped mint

½ bunch chopped spring onions

1 medium onion grated

2 eggs

7 tbs self raising flour

Salt and pepper to taste

extra flour for rolling fritters in

Vegetable oil for shallow frying

After you have grated the zucchini carefully put it in a clean tea towel and squeeze out all the liquid.  

Place the zucchini in a large bowl and add all remaining ingredients.  If the mixture is still a bit wet add some bread crumbs.  The mixture should still be sticky but firm enough  to form a ball.  

Place in the fridge for about ½ hour and then roll into balls the size of a small mandarin.  Roll balls into flour and flatten slightly with palms of your hand.  Whilst doing this ensure you dust off excess flour.

Heat the vegetable oil in a non stick fry pan on a medium to high flame.

Fry the fritters until golden brown on both sides.  Place on absorbent paper while you cook the remaining fritters.

Serve with tzatziki or plain Greek yoghurt.. They are also really fantastic with Marion’s Sweet Coconut Sweet Chilli Sauce to add a dash of fusion. 

Enjoy and kali orexi xx  Kalliroy aka Carol