Kολοκυθοκεφτέδες (kolokithokeftedes) or zucchini fritters are one of my favourite Greek mezedes (mezze). Here is my attempt at making them vegan (traditionally, they use an egg as a binder and often feta too).
I made three batches of these puppies and my last batch is pretty damn close to what you can get in the local tavernas here. They are not hard to make at all, especially if you own an electric grater – I’ve had to do all my zucchini shredding by hand, but it wasn’t too bad as zucchini shreds easily. As with most of these kind of dishes, they are best eaten warm, straight from the pan dipped in a bit of seasoned yoghurt or cashew cream. If you don’t have either, I reckon a mashed up avocado seasoned with garlic and lemon juice will be just as fitting a condiment.
