Zucchini Rissoles From Alonnisos (Kolokythokeftees)

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

Tisme

A very controversial recipe in this household! lol Being frankly honest, I tried this recipe because I wanted to use up an abundance of zucchini, although I knew that I may not this recipe because I do not like feta. But hey you have to give some thing's a chance ...right? Well sorry ForeverMama, I did not like these....BUT I did make them knowing if I didn't like them then DD might like them, and like them she did.... she LOVED them. She went straight to the fridge and did the typical teenager trick...grab, sniff and bite.... her eyes lit up like a Christmas tree..... "These are good" she said. "Creamy and Cheesy"... she heated the next one up.... and said "Eewww yeh.... "I like these a lot" I had 12 in the fridge left and they were gone this morning when I checked, she had taken the lot! lol I have since been told her BF also really loved them.... so guess I am the odd one out... again...lol So high recommendation's from the younger generation for this recipe.... with a request for the recipe from DD also.

review by:
(22 Mar 2017)