Happiness can come from the most simple thing in the world. Happiness for me is to enjoy the morning with a delicious breakfast, a cup of cappuccino, and a good book. My happiness today is derived from a plate of warm zucchini fritters, with a dollop of garlic yogurt, perfectly cooked poached egg, simple tomato salad and of course a cup of cappuccino.
I found the Kolokithokeftedes recipe from Serious Eats website and give it a little modification. I use yellow onion instead red onion, and substitute the breadcrumb with all-purpose flour. This Cretan meze traditionally served with tzatziki but I just served it with garlic yogurt because I don’t have cucumber.
- 2 medium (about 750g) zucchini, grated
- 1 medium yellow onion, finely diced
- 1 teaspoon coarse salt
- 1 large egg, lightly beaten
- 1/2 cup all purpose flour
- 2 tablespoon chopped flat-leaf parsley
- 2 tablespoon chopped mint
- 200g feta cheese
- Freshly ground black pepper
- Cayenne pepper
- Olive oil, for frying
Garlic yoghurt sauce
- 1/2 cup greek yoghurt
- 1 tablespoon lemon juice
- 2 cloves garlic
- Garlic yogurt sauce: mash the garlic into a fine paste. In a medium bowl mix together garlic paste, yoghurt, lemon juice, add season with salt. Keep it in refrigerator for at least 1 hour before use.
- In a large bowl, sprinkle grated zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Transfer zucchini to a paper towels and squeeze as much liquid as you can.
- Mix zucchini, onion and parsley. Crumble in the feta, add the flour and season well with pepper and cayenne. Gradually add the beaten egg and mix well.
- Heat about 3 tablespoon oil in a large skillet over medium-high heat. Drop a heaping tablespoon of the mixture into the skillet. Flatten slightly with the back of spatula. Cook the fritters 5-6 minutes on each side, until browned and crisp.
Drain fitters on paper towel. Serve immediately, with cold tzatziki or garlic yogurt.