It’s zucchini season and we are showing you a Greek dish that can be used for a side dish or a meal. Yellow squash works just as well for these pancake-like fritters.
Summer Squash Fritters with Herbs (Kolokithokefthedes)
makes 10-18 fritters – depending on size
2 summer squash (yellow squash, zucchini, etc.) – about 8 ounces
1 egg, separated
4 tablespoons flour
1/2 teaspoon baking powder
1/4 cup (total) of chopped dill and mint
1/4 cup milk
salt and pepper
oil for frying
Grate the squash on a box grater or on the grating disc of a food processor. Roll the grated squash in a clean dishtowel and squeeze out some of the liquid. The shreds don’t need to be bone dry, but you want to get rid of some of the water.
Put the squash in a bowl with the egg yolk. Stir in the flour, baking powder, cayenne, herbs and some salt and pepper to taste. Add in the milk and stir to combine. The squash mixture will look like rather dry pancake batter.
In a separate bowl, beat the egg white until it forms stiff peaks. Fold the egg white into the squash mixture. Now the squash mixture will look like damp pancake batter.
In a large skillet, heat about 1/8″ of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown – this will take about 3 minutes per side.
Drain on paper towels and serve with a sprinkle of salt and tzatziki or lemon wedges.
Makes 2 cups
1 1/2 cups Greek yogurt (full, low or non-fat)
1/2 cup grated cucumber
2 cloves garlic, minced or pressed
2 tablespoons minced dill
1 teaspoon lemon juice or red wine vinegar
Generous pinch salt
In a medium bowl mix all ingredients together.