Name: Greek Zucchini Fritters (Kolokythokeftedes)
Ingredients: 2/3 cup Greek yogurt; 1 tsp caper brine, plus 1 tbsp capers; ¼ tsp orange blossom water; Pinch kosher salt; 1/4 tsp dried mint; Extra-virgin olive oil; 2 cups shredded zucchini; 3 scallions, thinly sliced; 1 tbsp chopped parsley; 2 tsp chopped mint; 1 tsp dried oregano; 1/3 cup panko bread crumbs; 2 ounces Kefalograviera cheese, grated or shredded; 2 tbsp all-purpose flour; ¼ tsp freshly ground white pepper; ½ tsp kosher salt 2 large egg whites; 2 tbsp canola oil, plus more if needed

Description

Don’t let the name fool you – they’re easier to make than they are to say.

Ingredients

Scale

For the Caper-Yogurt Sauce

2/3 cup Greek yogurt
1 tsp caper brine, plus 1 tbsp capers
¼ tsp orange blossom water
Pinch kosher salt
1/4 tsp dried mint
Extra-virgin olive oil

For the Fritters

2 cups shredded zucchini
3 scallions, thinly sliced
1 tbsp chopped parsley
2 tsp chopped mint
1 tsp dried oregano
1/3 cup panko bread crumbs
2 ounces Kefalograviera cheese, grated or shredded
2 tbsp all-purpose flour
¼ tsp freshly ground white pepper
½ tsp kosher salt 2 large egg whites
2 tbsp canola oil, plus more if needed

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Instructions

For the Caper-Yogurt Sauce

To make the sauce, whisk together the yogurt, caper brine, orange blossom water, 2 teaspoons of water, and a pinch of salt in a mixing bowl until smooth. If the sauce is too thick, add another teaspoon of water. Cover and refrigerate until ready to use.

For the Fritters

For the fritters, stir together the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt in a large bowl.
Whip the egg whites in a medium bowl until firm peaks form, then fold into the zucchini mixture.
Heat about 2 tablespoons of canola oil in a large nonstick sauté pan over medium-high heat. Spoon 1 heaping tablespoon of zucchini batter onto the hot pan to form each fritter, using a spoon to pat them out to about 2 inches wide, and cook, turning once, until nicely browned, about 1 to 2 minutes per side. Transfer the fritters to a paper-towel-lined plate to drain.
Continue with the remaining batter, being careful not to crowd the pan, until you have 16 fritters. If you need to add a bit more oil to the pan, be sure to let it get hot before adding more batter.
To serve, remove the caper-yogurt sauce from the refrigerator, give it a good stir, then spread it in a shallow serving bowl set on a serving platter. Top the sauce with the whole capers, sprinkle with dried mint, and drizzle with a little olive oil. Arrange the fritters around the sauce.