Zucchini-feta cheese balls (Kolokithokeftedes)
A popular appetizer from Greek cuisine that is easy to prepare and tastes good. Feta-type cheese has been made in Greece since ancient times, although the exact beginning of this cheese is unknown. Since 2002, feta cheese has been protected designation of origin product. Classically, this cheese is made from a mixture of sheep’s and goat’s milk. The cheese is compact and is stored and matured in brine.
This dish can be prepared in deep fryers or fried in a pan. Frying is better when the balls are pressed more flat like cutlets.
Zucchini-feta balls are suitable as an appetizer as well as as a main course. This food can be served with yogurt-blue cheese sauce, yogurt-mint sauce, Greek tzatziki, or some other dipping sauce.
Preparation time: 15 min preparation, 15 min frying
Level: easy
Serves: four
Ingredients:
About 1 kg of zucchini
1 small onion
200 g of feta cheese
2 eggs
A handful of chopped mint
125 g of flour
For frying or frying in cooking oil
For seasoning black pepper and sea salt
2-3 tablespoons for breadcrumbs
Preparation:
1. Grate the zucchini and press dry between your hands. The excess liquid does not allow the balls to form well
2. Chop the onion and mint leaves, break the cheese into pieces and add to the grated zucchini
3. Add flour and eggs and season with salt and black pepper. Be careful when adding salt, the feta cheese itself is quite salty
4. Mix into a smooth dough and refrigerate for about an hour to make the mixture easier to form balls
5. Wet your hands and form balls of suitable size between your hands, and roll in breadcrumbs
6. Heat the cooking oil in a thick-bottomed pot and carefully pour the prepared balls into the oil one by one. Carefully use a spoon to release the balls from the bottom of the pot if they tend to get stuck. The finished balls rise to the surface of the oil and turn golden brown.
If you do not want to use as much oil, you can press the balls flatter and fry in a smaller amount of cooking oil on both sides in the pan.
7. I served this food with yogurt-mint sauce. Finely chop a handful of mint leaves and mix with yogurt, season with salt and pepper if necessary
Done !!!
