‘Kolokithokeftedes’ Zucchini & Fetta Fritters
with Salmon, Dill Tzatziki & Greek Salad
- Milk
- Fish
- Gluten
- Eggs
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
These Greek ‘kolokithokeftedes’ fritters might be a mouthful to say, but they’re an even better mouthful to eat. Crispy, golden and packed with salty goodness, they’re a total dream when swiped through the cool dill tzatziki. With salmon, a fresh cherry tomato and olive salad on the side, it’s a zesty Mediterranean feast that really hits the spot.
Ingredients
1
Snacking Tomatoes
1 packet
Kalamata Olives
½
Red Onion
1
Zucchini
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Cucumber
1 packet
Dill
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Gourmet Leaf Mix
2 packet
Fetta Cubes
(Contains: Milk;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
Not included in your delivery
2 tbs
olive oil
¼ cup
white wine vinegar
½ cup
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
¼ tsp
salt
Utensils
Cooking Steps
- Halve snacking tomatoes.
- Roughly chop Kalamata olives.
- Thinly slice red onion (see ingredients).
- Grate zucchini and squeeze out any excess moisture using a paper towel.
- Cut fetta cheese diagonally into quarters.
- Pat salmon dry with paper towel and season both sides.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Meanwhile, in a medium bowl, combine zucchini, Cheddar cheese, chermoula spice blend, the plain flour, egg, salt and a pinch of pepper.
- Crumble in half the fetta cheese, stirring to combine.
TIP: Removing excess liquid from the zucchini will help the fritters crisp up in the pan!
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!).
- Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Add extra olive oil between batches as needed.
- While the fritters are cooking, finely chop cucumber.
- Roughly chop dill.
- In a second medium bowl, combine Greek-style yoghurt, cucumber, dill and a drizzle of olive oil. Season to taste.
- Drain pickled onion.
- In a large bowl, combine gourmet leaf mix, tomatoes, pickled onion, Kalamata olives, a drizzle of olive oil and vinegar. Season to taste.
- Divide cherry tomato salad and Greek zucchini and fetta fritters between plates. Top with salmon, remaining fetta wedges and dollop over tzatziki to serve. Enjoy!
