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Zucchini pancakes are one of the most delicious Greek dishes. Although there is a recipe for kolokithokeftedes on our site for a long time, we decided to publish a slightly different version for these pancakes. The previous version was equally delicious, based on slightly different ingredients. Apart from zucchini, feta and potatoes were also used there. Although the following version of the recipe is without these additions, it is no less delicious. Kolokithokeftedes in this way we ate recently with our Cretan friends. Pancakes prepared in this way have tasted us so much that we asked for a recipe :)
Preparing them is always time-consuming, so it's best to make a larger portion at once. We know from experience that these pancakes really stand freezing, so some of them can be kept for cold months. It is also worth using the fact that summer zucchini is cheap and easily available.
From two kilos of large meaty courgettes we obtained 34 small pancakes. We have given the weight of vegetables after removing the part with the seeds. Kefalotyri cheese can be replaced with parmesan cheese.
1. Best to kolokithokeftedes will be very large courgettes, which have the thickest pulp. We start with cutting the vegetables and removing the seed part. Then zucchini grated on a small-mesh vegetable grater, sprinkle with salt and leave for about half an hour. After this time, we squeeze the juice properly.
2. Rub the onion and cephalothy cheese finely and add to the drained zucchini. The whole is supplemented with chopped koperekiem, eggs and bread crumbs. Season with salt and pepper and mix thoroughly. Remember that if you leave too much zucchini you will need to add a bit more breadcrumbs.
3. After thorough mixing, leave the whole thing in the fridge for about half an hour. We form small flat cakes. You can also form small balls but in this form you have to fry them in deep oil.
4. Eat each cake gently in flour. Fry in hot olive oil until brown.
5. After frying the pancakes can be drained from excess fat on paper towels. Kolokithokeftedes are served hot. Tastes best served with Greek yoghurt or tzatziki.
Καλή όρεξη!
Briam is one of the most famous dishes of Greek cuisine. Depending on the region of Greece, this vegetable casserole consisting of zucchini, potatoes and eggplant has many variants. Even on our site there are two recipes for its preparation. Today we will add another one that definitely surprised us. We ate briam prepared this way in Paleochora in one of our favorite family traditional taverns this year.
Gigantes Plaki is a popular Greek dish, which consists of a large bean baked in a tomato and herb sauce. Perhaps some of you during your holiday have already had the opportunity to try this delicious and filling meal. If not, it is worth to prepare them at home. It should also appeal to vegetarians, because vegetables prepared according to Greek recipes are full of flavor and very aromatic.
Eggplants are a popular ingredient of Greek dishes and can be found in flagship dishes such as moussaka or briam. The main role of aubergines also play in papoutsakia, imam bayildi and melitzanosalata. For these tasty dishes you need to add another Greek way to make this vegetable, or eggplant with feta.
Komentarze
komentarz z
Lilian A. Lu
komentarz z
Jagoda robimy :>
komentarz z
taaaak :D
komentarz z
Całkiem nieźle smakują też z wędzonym na zimno łososiem
pytanie
Witam, proszę o informację: czy trzeba mrozić przed smażeniem, czy gotowe i tylko odgrzewać?
odp. pytanie
Nie należy mrozić przed smażeniem. Wystarczy wymieszaną masę wstawić do lodówki na pół godziny.
Natomiast po usmażeniu i ostudzeniu możesz zamrozić kotlety jeśli chcesz przechowywać je dłuższy czas.
Co zamiast sera Kefalotyri ?
Dzień dobry,jaki ser można dodać zamiast sera Kefalotyri ?
Pozdrawiam
odp. Co zamiast sera Kefalotyri ?
Np. Parmezan, Grana Padano.
Przepis na placki z cukini
Zrobiłem, były pyszne. Ale zanotowałem wpadkę - placki rozpadały się na patelni bo nie miały lepiszcza czyli mąki. Po dodaniu mąki - było OK. Może się mylę i nie umiem zrobić. Danie fantastyczne, dziękuję.
To oryginalny przepis bez mąki. Skoro placki rozpadały się podczas smażenia to pewnie cukinie były za słabo odciśnięte z wody. W takim przypadku trzeba dodać więcej bułki tartej niż w przepisie. Takie placki trzeba "wyczuć".
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