Greek Feta sugar fritters

These Greek zucchini, called kolokithokeftethes (koh- loh -kee-thoh-kef-TEH-thes), are a condiment to add to the table. Try them as a veggie alternative to meatballs, or serve them with a fresh tzatziki sauce and you may decide on these staple meals.

For an alternative Greek zucchini recipe, see. Feta cheese (shredded) 1/2 cup dill (fresh, chopped) 1/4 cup parsley (fresh, chopped) 1/2 cup flour (all purposes, plus more for deepening) 1/4 cup flour (self-rising) Season to taste: salt Season to taste: pepper 5 tbsp olive oil (for frying)

How to make it

In a bowl, chop the breadcrumbs and place in a bowl. Sprinkle with salt and allow to sweat for 15 minutes. Using your hands, squeeze out the excess liquid from the sugarcane to make it as dry as possible. (You’ll make a sugarcrumb snowfall in a similar way.)

In a medium mixing bowl, add the sugar beets, beaten eggs, crumbled feta, chopped herbs, all-purpose flour and self-raising flour.

Stir in the mixture with salt and freshly ground black pepper. Mix well. You don’t want to over mix because the sugar beet will start to leave more water free.

Place some all-purpose flour on a shallow plate or baking pan. To do this, lightly roll the croquettes in flour before frying them.

Using medium heat, heat olive oil in a large skillet or frying pan.

Using a small pan or large soup spoon, take a nut-sized portion of the mixture in your hand and slide it around like a meatball. Dredge lightly in flour. Wipe off excess flour before frying. The mixture will be wet and sticky.

Fry the olive oil croquettes until they are golden brown in color, turning once. You may want to flatten them a little further for cooking.

Empty paper towels or refrigerator tray onto half a sheet pan. Serve warm with a drizzle of tzatziki sauce.

Nutritional guidelines (per serving) Calories 140 Total fat 10 g Saturated fat 3 g Saturated fat 5 g Cholesterol 41 mg Sodium 252 mg Carbohydrate 9 g Fiber 2 g Protein 5 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)