Zucchini Rissoles From Alonnisos (Kolokythokeftees)

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.