Thank you to all who came to the Makers Market today to see me demo some delicious Greek Street Food! As promised, here is the recipe to one of my favourite dishes – Kolokithokeftedes – or Courgette and Feta Fritters (which is way easier to pronounce!).
And just a reminder, at the cookery school we are running an offer at the moment where if you bring 2 friends along to any cookery class…you get to go free! All you have to do is email me to book J
Greek Courgette–Feta Fritters
2 medium courgettes
4 spring onions, chopped as fine as possible
1 medium white onion, chopped finely
1 medium egg
200 grams feta, crumbled
¼ bundle flat leaf parsley, chopped finely
¼ bundle fresh dill, chopped finely
100 grams self – raising flour.
Salt and Pepper, to season
- Grate one courgette, with the skin, and squeeze out any excess water. Make sure the grated courgette is as ‘dry’ as possible. If there is time, sprinkle a bit of salt over the grated courgette, and let sit in a colander overnight – this will remove any excess water, as well.
- With the second courgette, peel off the skin, cut in half and remove all the seeds. Cut the courgette into 2 inch chunks, and boil until soft.
- While the courgette is boiling, sauté the diced onion and the white parts of the spring onions until soft.
- Remove the boiled courgette from the heat, strain and mash. Add the grated courgette, the sautéed onions as well as the rest of the ingredients. The final mixture should have a soft consistency, almost like a paste
- Pour olive oil into medium size frying pan, enough to cover the entire base of the pan. Heat the oil on a medium heat.
- Grab a heaped tablespoon of the mixture, and drop into the hot oil. Flatten the mixture ever so slightly, so that it appears more like a fritter.
- Panfry the fritters for around 3 minutes on each side, or until they’re golden brown in colour. The fritters should give a little, and be semi-firm when touched.
- Place the cooked fritter on a piece of kitchen roll, to remove any excess oil. Enjoy!