Crispy Zucchini Fritters Recipe With Feta Cheese - Real Greek Recipes (2024)

FAQs

What is Kolokithi? ›

Kolokithi” means zucchini, and “Keftedes” means meatballs, so essentially when you combine the two, you get zucchini meatballs, or in this case, zucchini fritters. These are full of fresh herbs, and salty feta.

Why fritters are soggy. The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

What can I serve with Courgette Fritters? You could have them on their own as finger food or enjoy them with a creamy dip like tzatziki. If you're eating them as a bigger meal, why not try a simple Cucumber Salad, or perhaps Homemade Chips or Jacket Potatoes?

cuello noun, masculine (plural: cuellos m) neck n (plural: necks)

Crispy, batter-fried zucchini—Kolokythakia tiganita, pronounced koh-loh-kee-THAHK-yah tee-ghah-nee-TAH—is a Greek favorite often served in taverns. It is usually part of a meze (appetizer) platter, perhaps alongside batter-fried eggplant and accompanied by a cooling cucumber yogurt sauce (tzatziki).

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

Should zucchini bread be cool before removing from pan? ›

Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters).

4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!

Depending on the recipe, you could probably substitute any squash or shredded yams for zucchini. The latter would produce a more dense, sweeter product. Stray away from using sweet potatoes as a substitute. They can be very sweet, and mushy.

How to Make Zucchini Fritters. This recipe uses a simple batter of zucchini, egg, flour, green onions, herbs and lemon. You gently fry the fritters in hot oil until lightly browned on both sides. We're making a sour cream dipping sauce with lemon and garlic, or you could skip that and just serve with a dollop of yogurt ...

Mix courgettes with egg, mint, parsley, dill, garlic, spring onion, cheeses, flour and breadcrumbs making sure mixture is firm enough to form balls. If not then add more breadcrumbs. Make large walnut sized balls.