Greek Zucchini Fritters
Kolokythokeftedes
For The CaperYogurt Sauce
Greek Yogurt 2/3 cup
Caper Brine 1 tsp, plus 1 Tbs Capers
Orange Blossom Water ¼ tsp
Kosher Salt a pinch Dried Mint ¼ tsp
Extra Virgin Olive Oil
For The Fritters
Zucchini shredded, 2 cups
Scallions 3, thinly sliced
Chopped Parsley 1 Tbs
Chopped Mint 2 tsp
Dried Oregano 1 tsp
Panko Breadcrumbs
1/3 cup
Kefalograviera or Manchego Cheese
2 oz, grated or shredded
All Purpose Flour 2 Tbs
Freshly Ground White Pepper ¼ tsp
Kosher Salt ½
Egg Whites
tsp
2 large
Canola Oil
2 Tbs, plus more if needed
1 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.
2 FOR the fritters, stir together the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt in a large bowl.
3 WHIP the egg whites in a medium bowl until firm peaks form, then fold into the zucchini mixture.
4 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.
5 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.
6 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.