Kolokithokeftedes

🔥 Prep

• Grate the 600 g zucchini using a box grater, place in a colander, toss with 1.5 tsp salt, and let rest for 15 minutes.
• After resting, transfer the zucchini to a clean cheesecloth or kitchen towel and squeeze firmly to remove all excess liquid.
• Finely chop the 4 scallions (green and white parts) and the 1 red onion.
• Peel and mince the 2 garlic cloves.
• Chop the 30 g fresh dill and 20 g fresh mint leaves.
• Zest 1 tsp lemon (from about 1 lemon) and juice 2 tbsp lemon.
• Crumble the 150 g feta cheese.
• In a small bowl, beat the 2 eggs.
• Measure out 80 g all‑purpose flour and 1 tsp baking powder, set aside.

🔥 Cook

• 1. In a large mixing bowl, combine the squeezed zucchini, crumbled feta, chopped scallions, red onion, minced garlic, dill, mint, lemon zest, 0.75 tsp black pepper, beaten eggs, flour, and baking powder; mix until a thick batter forms.
• 2. Heat 200 ml olive oil in a wide frying pan over medium‑high heat until shimmering, about 175 °C / 350 °F (approximately 2–3 minutes).
• 3. Using a spoon or small ice‑cream scoop, drop batter portions into the hot oil, flatten each lightly with the back of the spoon, and fry for 3–4 minutes per side until deeply golden and crispy.
• 4. Transfer the fried kolokithokeftedes to a plate lined with paper towels to drain excess oil.
• 5. While the fritters drain, prepare the tzatziki: grate the 100 g cucumber, squeeze out moisture, then mix with 150 g Greek yogurt, a squeeze of lemon juice, a pinch of salt, and chopped dill if desired.
• 6. Arrange the hot fritters on a serving platter, garnish with lemon wedges, and serve alongside the cool tzatziki.

🔥 Serve

• Serve the kolokithokeftedes warm, straight from the pan, with lemon wedges for squeezing over.
• Accompany with the chilled Greek yogurt tzatziki (made from the 150 g yogurt, cucumber, lemon juice, salt, and dill) for dipping.
• Pair with a simple green salad or warm pita bread if desired.