Kolokithokeftedes (Κολοκυθοκεφτέδες) — Greek Zucchini and Feta Fritters

• 700 gzucchini, coarsely grated (about 3 medium; weigh after trimming ends)
• 8 gfine sea salt (about 1 1/2 tsp)
• 120 gyellow onion, finely grated
• 60 gscallions, thinly sliced (about 4 scallions)
• 20 gfresh dill, finely chopped
• 8 gfresh mint, finely chopped (or 2 g dried mint)
• 180 gfeta cheese, crumbled (use firm Greek feta in brine for best flavor)
• 1large egg
• 70 gall-purpose flour (about 1/2 cup)
• 4 gbaking powder (about 1 tsp)
• 1 tspground black pepper
• 0.5 tspground cumin (optional but traditional in many homes)
• 45 mlextra-virgin olive oil (about 3 tbsp; add 15 ml more if pan dries)
• 4 wedgelemon wedges

Instructions

1. 1

   Grate the zucchini on the coarse side of a box grater and place it in a bowl. Sprinkle with 8 g salt, toss well, and let it sit for 10 minutes so the zucchini releases its water.

2. 2

   Transfer the zucchini to a clean kitchen towel (or several layers of cheesecloth) and squeeze very firmly over the sink. Keep squeezing until the zucchini feels dry and fluffy and you have removed as much liquid as possible, because excess moisture will make the fritters fall apart and steam instead of crisp.

3. 3

   In a large bowl, combine the drained zucchini, grated onion, scallions, dill, and mint. Add the crumbled feta and mix gently so the feta stays in small pockets rather than turning into a paste.

4. 4

   Add the egg, flour, baking powder, black pepper, and cumin (if using). Mix until a thick batter forms that holds together when pressed with a spoon; if it seems loose, rest it 5 minutes to hydrate the flour before adding any more.

5. 5

   Heat 30 ml of the olive oil in a large skillet over medium heat until shimmering, about 175°C if you have a thermometer. Scoop 2 tbsp portions of batter into the pan and gently flatten each mound to about 1.5 cm thick so the centers cook through before the outside over-browns.

6. 6

   Fry for 3 to 4 minutes per side until deeply golden and crisp, adjusting heat to keep a steady sizzle without smoking. Transfer to a rack or paper-lined tray and repeat with the remaining batter, adding the remaining 15 ml oil as needed to maintain a thin film in the pan.

7. 7

   Let the fritters rest for 2 minutes so the crust sets and stays crunchy. Serve warm with lemon wedges, squeezing about 1 tsp lemon juice per fritter for a bright, classic finish.