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Greek zucchini and feta pancakes, kolokythokeftede

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As promised, I come back to the blog with new recipes after several trips. I went to Greece which I loved a few years ago and really wanted to make zucchini and feta pancakes again, full of flavour, with dill and mint. They’ll be delicious, crunchy, and warm, with simple, slightly salted, and refrigerated Greek yogurt. The contrast is awesome!

Recipe for about twenty donuts:

  • 3 zucchini (white or green), I got 550g of shredded meat
  • 180 grams of feta cheese
  • 1 tablespoon olive oil
  • A few sprigs of dill
  • A few mint leaves
  • 180g flour (adapted)
  • 1/2 teaspoon baking powder
  • salt pepper
  • frying oil

Wash the zucchini and trim the ends. Grate the zucchini. With 3 not very large zucchini, I got 550 grams of grated meat.

I took my blender with the carrot grating jar, with fairly large blades. Pour the pulp into a bowl.

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Salt the zucchini a little and then squeeze it in your hands until the juice comes out.

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There is still a fair amount of it. It all depends on your zucchini.

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Cut the feta into pieces.

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Place in bowl with 1 tablespoon olive oil, salt (keep a reasonable amount!) and pepper to taste.

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I obviously didn’t use all the herbs in the picture. I took a few mint leaves (a dozen) and 4-5 sprigs of dill.

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Finely chop it with a knife and pour it into the container.

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Add flour. The amount depends on the juice made from the zucchini.

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Add enough flour to form a sticky dough.

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Put a frying pan with oil at least 3-4 cm thick (sunflower, rapeseed for cooking) to heat it up to 180 ° C. Take a tablespoon of the mixture and pour it into the hot oil with another spoon.

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You can put as many as possible.

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Feta makes its own cuckoo, but it won’t come out much, and it won’t prevent cooking. Turn the cakes regularly until they are golden brown.

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Take it out as you go on absorbent paper.

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Serve with Greek yogurt, where you can put a little olive oil, chopped dill or mint, and salt to taste. You can also reheat it for 8-9 minutes in a hot oven and then let it recover its texture within 10 minutes.

IMG 21333

Greek zucchini and feta pancakes, kolokythokeftede

Zucchini pancakes with feta cheese from Greece

Preparation time 20 minute

cooking time 10 minute

quotas 20 cakes

Calories 116 Calories

instructions

  • Wash the zucchini and trim the ends. Grate the zucchini. With 3 not very large zucchini, I got 550 grams of grated meat.

  • I took my blender with the carrot grating jar, with fairly large blades. Pour the pulp into a bowl.

  • Salt the zucchini a little and then squeeze it in your hands until the juice comes out. There is still a fair amount of it. It all depends on your zucchini.

  • Cut the feta into pieces. Place in bowl with 1 tablespoon olive oil, salt (keep a reasonable amount!) and pepper to taste.

  • Chop the herbs with a knife and pour them into the container.

  • Add flour. The amount depends on the juice made from the zucchini.

  • Add enough flour to form a sticky dough.

  • Put a frying pan with oil at least 3-4 cm thick (sunflower, rapeseed for cooking) to heat it up to 180 ° C. Take a tablespoon of the mixture and pour it into the hot oil with another spoon.

  • Feta makes its own cuckoo, but it won’t come out much, and it won’t prevent cooking. Turn the cakes regularly until they are golden brown. Take it out as you go on absorbent paper.

  • Serve with Greek yogurt, where you can put a little olive oil, chopped dill or mint, and salt to taste. You can also reheat it for 8-9 minutes in a hot oven and then let it recover its texture within 10 minutes.

feed

Calories: 116CaloriesCarbohydrates: 9gProteins: 4gFat: 8gSaturated fat: 2gUnsaturated fats: 2gMonounsaturated fats: 4gTrans fats: 0.02gCholesterol: 9mgsodium: 119mgPotassium: 106mgthe basic: 1gsugar: 1gVitamin A: 97user interfacevitamin C: 5mgCalcium: 67mgiron: 1mg





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