RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Zucchini Croquettes (Greek style) - dairy
Source: "Hellenic Hanukkah" Myra Chanin and Ethel Hofman PHILADELPHIA ENQUIRER (on-line edition), 12/1/99 The Greek name for this means pumpkin balls but there is no pumpkin in the recipe. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros. 1 1/4 pounds zucchini, thinly grated 1 large white onion, grated 1 1/2 teaspoons kosher salt 3 tablespoons fresh dill, snipped 3 tablespoons fresh mint, snipped 1 large egg, beaten 1/3 cup grated pecorino cheese 1/4 cup bread crumbs 1 tablespoon butter, melted Olive oil for frying Makes 20 to 25 Pumpkin Balls Combine zucchini and onions in a colander and sprinkle with salt. Let sit for 20 minutes and then squeeze out all the water. Add dill, mint, egg, cheese, bread crumbs and butter, and combine well. Fashion mixture into tablespoon-sized balls and fry - 6 at a time - in 11/2 inches olive oil, heated to a temperature of 325 degrees, for 2 to 3 minutes, or until light brown. Drain on paper towels and serve hot.
