Kolokifokeftedes (Greek zucchini cutlets)
Votes: 14
Time: 50 min.
Complexity: easily
Quantity: 24 cutlets
Complexity: easily
Quantity: 24 cutlets
Kolokifokeftedes (Greek zucchini cutlets) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. grated zucchini
- 1 teaspoon coarse salt or 3/4 teaspoon table salt
- 3/4 cup crumbled feta cheese
- 1 lightly beaten egg category CO
- 3 thinly sliced green onions
- 3 tablespoons of wheat flour
- 1/4 cup crushed pine nuts
- 1 tbsp chopped fresh dill or 1 tsp dried
- 1.5 tsp chopped fresh oregano leaves or 1/2 tsp dried
- 1 finely chopped clove of garlic
- 1/4 tsp freshly ground black pepper
- Olive oil
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Cooking the dish according to the recipe:
- Mix the grated zucchini with salt. Let it sit for 5 minutes (no longer, otherwise it will turn into mush). Rinse under cold water and squeeze dry with a kitchen towel, through a sieve, or colander.
- In a large bowl, combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper. Add the zucchini. Form 24 small patties (using about 2 tablespoons of the mixture per patty) and fry in olive oil, turning once, until golden brown, about 3 minutes per side. Serve immediately.
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