A couple weeks ago, Elise did a recipe for zucchini fritters. They reminded me of something I ate while in Greece a few years ago. Lately, I’ve been trying to replicate some of those recipes. This recipe is not quite what I ate while there, but it’s pretty close. It has nice bright flavors because of the fresh herbs and citrus juice.
What is particularly different though is the way the finished product looks. The ones I was served in Greece held together in a flat ball better than these (kind of like falafel). Probably these need a little less liquid (or an extra half cup of zucchini?) and some time to chill in the fridge. Also, while I really liked the texture of these, it’s not quite what I ate there either. I think they shredded the zucchini finer, and perhaps shredded the onion instead of dicing it. Nonetheless, these were delicious, and an excellent way to use up some of that never-ending zucchini supply.
(Sorry, none of my pictures came out very well.)
Servings: 2-3 as a side dish/appetizer
Cooking time: about an hour, including shredding and frying
- 1 1/2 cups grated zucchini
- 1/2 cup diced onion
- 1 small garlic clove
- 1/3 cup breadcrumbs (about one slice of bread)
- 1/4 cup fresh parsley
- 2-3 tbsp fresh basil
- 1 tbsp fresh mint
- 1/2 lime or lemon
- 1 egg
- 1/2 tsp dried oregano
- black pepper
- dash of salt
- Shred the zucchini into a colander in the sink. Let it rest there while you chop the onion and garlic. After chopping the onion and garlic, use your hands to squeeze out the moisture in the zucchini, discarding the liquid. Chop up the herbs.
- In a medium bowl, beat the egg. Add the garlic, onion, oregano, pepper and salt to the bowl, and mix thoroughly with the egg. Add the shredded zucchini and mix thoroughly. Squeeze the lemon or lime into the bowl (to avoid getting seeds in the mix, squeeze the juice into the fingers of the opposite hand, using them like a strainer). Add the herbs and breadcrumbs and fold gently into the mixture.
- In a good-sized pan, heat about a tablespoon of vegetable oil over medium high heat. When the oil is hot, add a couple tablespoons of the mixture to the oil, squishing them flat with a spatula. Don’t crowd the pan with too many croquettes or they won’t cook evenly (I did four at a time). Fry each one for 4-5 minutes on each side until brown, flipping each over to cook the other side. Be patient–these take a bit of time to cook.
- Enjoy while still hot, perhaps with a nice tomato and some olives. Mmmm…