Zucchini Rissoles From Alonnisos (Kolokythokeftees)
Recipe: #24581
August 04, 2016
Categories: Cheese, Feta, Appetizers, Greek, Potluck, Vegetarian, Zucchini, Herbs, more
"Taken from "The Complete Book of Greek Cooking", they tout that these tasty Kolokythokeftees are an ingenious way of transforming bland-tasting zucchinis into a sharply appetizing dish that captivates everyone who tries it. These can be served as appetizers, first course, or for lunch along side a salad or soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (428.2 g)
- Calories 495.3
- Total Fat - 29.7 g
- Saturated Fat - 8.3 g
- Cholesterol - 93.2 mg
- Sodium - 451.6 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 8.7 g
- Sugars - 9.7 g
- Protein - 21 g
- Calcium - 576.8 mg
- Iron - 3.5 mg
- Vitamin C - 129.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring a pan of lightly salted water to the boil. Slice the zucchini into 1 1/2-inch lengths and place them in the boiling water. Cover and cook for about 10 minutes. Drain in a colander and let them cool completely.
Step 2
Heat 3 tablespoons of the olive oil in a frying pan, add the onion and spring onions and saute until translucent. Add the garlic, then, as soon as it becomes aromatic, take the pan off the heat.
Step 3
Squeeze the zucchinis with your hands, to extract as much water as possible, then place them in a large bowl. Add the fried onion and garlic mixture and mix well.
Step 4
Toast the bread, cut off and discard the crusts; break up the toast and crumb it in a food processor.
Step 5
Add the crumbs to the zucchini mixture, with the eggs, feta cheese and grated Graviera or Parmesan.
Step 6
Stir the dill or oregano into the zucchini mixture, and add salt and pepper to taste. If the mixture seems to wet, add a little flour.
Step 7
Take a heaped tablespoon of the zucchini mixture, roll it into a round ball, using your hands, and press it lightly to make a rissole shape. Make more rissoles in the same manner.
Step 8
Coat the rissoles lightly in the flour. Heat the remaining extra virgin olive oil in a large, non-stick frying pan, then fry the rissoles in batches until they are crisp and brown, turning them over once.
Step 9
Drain on kitchen paper and serve with lemon wedges.
Tips
No special items needed.
2 Reviews
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