Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
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Cooking tools:
- Deep-fry thermometer
- Grater
- Fine-mesh sieve
- Plate
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Slotted spoon
- Paper towel
Ingredients
- 1 lb. zucchini, grated
- 2 tsp. kosher salt
- 1⁄2 cup minced flat-leaf parsley
- 1⁄2 cup grated Pecorino Romano cheese
- 1⁄2 cup dried bread crumbs
- 1 medium yellow onion, grated
- 1 egg, beaten
- Freshly ground black pepper, to taste
- Pinch of cayenne, to taste
- Olive oil or canola oil, for frying
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