Our recipe for kolokithokeftedes, Greek zucchini fritters, make for an easy and bright vegetarian recipe.
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In a large bowl, combine all of the ingredients except the oil. Season with pepper.
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Working with your hands, shape the mixture into small patties using about 3 tbsp (45 ml) for each fritter. Set aside on a large plate.
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In a large non-stick skillet over medium-high heat, heat ½ inch (1 cm) of oil. Brown half of the fritters at a time, about 3 minutes on each side. Drain on paper towels.
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Serve with tzatziki sauce or plain yogurt, if desired.