• Margaret Pahos

ZUCCHINI AND KALE BAKED FRITTERS


These fritters are the greatest! Maybe the fact that they are not fried adds to my excitement, and that they are gluten free which is always a plus for our tummies! If you are vegan, then I suggest you replace the egg and cheese with mashed potato or an egg replacer (I know ORGRAN has one available).

Traditionally, we make zucchini fritters - Kolokithokeftedes (I can just imagine the mouth twister that word created while you were trying to pronounce it…hahaha) with dill and mint and fry them, then serve them with greek tzatziki dip. We absolutely love them but sometimes I just don't feel like such an oily dish and I definitely dislike having to clean up the oil splatter all over my stove top! So these are my take on mum’s traditional kolokithokeftedes!

3 medium zucchini grated

1 cup kale finely chopped

1 spring onion finely chopped

100g feta crumbled

2 eggs whisked

1 tbs dried oregano

1/2 tsp garlic salt

1 tsp sea salt

1/2 tsp pepper

  1. Preheat oven at 180 degrees

  2. Add to the grated zucchini the sea salt to draw out the liquid. Set aside for 10 minutes.

  3. In a bowl, combine all other ingredients.

  4. Remove excess liquid from zucchini by squeezing. I used a cheese cloth for this process to squeeze out as much liquid as possible.

  5. Add zucchini to egg mixture and mix well combining all ingredients.

  6. Spoon out equal amounts onto a baking tray lined with baking paper. Do not place fritters too close to each other.

  7. Bake for 15 minutes. Turn over and bake for a further 15 minutes or until golden brown.


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