Zucchini fritters

Ingredients for 4 servings:

• 500 g zucchini, cut into 4 cm thick slices
• 120 ml olive oil
• 1 large onion(s), finely chopped
• 2 spring onions, finely chopped
• 1 clove(s) garlic, finely chopped
• 3 slices of toast
• 2 eggs, whisked
• 200 g feta cheese, crumbled
• 50 g cheese, Greek Garviera or Parmesan, freshly grated
• 4 tbsp dill, fresh, chopped or:
• 1 tbsp oregano, dried
• salt and pepper
• 50 g flour
• 6 lemon(s) – wedges

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Kolokythokeftethes

Cook the zucchini slices in boiling salted water for about 10 minutes until very soft. Drain, drain, and let cool. Heat 50 ml of olive oil in a pan. Sauté the onion and spring onions until translucent, stirring occasionally, then add the garlic and sauté briefly. Squeeze the zucchini with your hands, pressing out as much liquid as possible. Place in a bowl with the sautéed onions and garlic. Toast the bread, remove the crust, cut into pieces, and blend in a blender. Add the breadcrumbs to the zucchini mixture. Add the beaten eggs, feta, and graviera cheese, and mix well. Season with dill, salt, and pepper. Mix everything well with your hands until smooth. If the mixture is too runny, add a little flour. Using a heaped tablespoon of dough, form small cakes with your hands, coat them in flour, and fry them in the remaining olive oil on both sides until golden brown and crispy. Drain on kitchen paper and serve on a warmed platter with the lemon wedges.