These Greek Zucchini Cakes (Kolokithopitta) are fairly easy to make and taste delicious. The taste of zucchini, onion and feta combined with the egg make this a delicious side dish or snack.
Greek Zucchini Cakes
1 pound zucchini, grated
1 teaspoon sea salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
1 small onion, grated
1 green onions, thinly sliced
1 tbsp chopped parsley
3 tablespoons all-purpose flour
¼ teaspoon dried oregano
1 garlic clove, finely chopped
1/4 teaspoon pepper
¼ cup breadcrumbs
Oil for frying (Safflower or Sunflower)
Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 10 minutes. Rinse in cold water and squeeze dry in a kitchen towel until dry.
Combine the cheese, egg, onions, flour, oregano, garlic, and pepper in a large bowl; fold in the grated zucchini.
Form into small cakes, about two tablespoons of mixture for each, dipping into breadcrumbs to set.
Add sunflower or safflower oil to frying pan at medium heat. Add cakes and fry, turning once, until browned. About 4 minutes on each side. Serve immediately.