After baking my double caramel cinnamon buns twice in two days I felt the need to redeem myself by cooking something light and healthy which would still taste as good as its fried cousin.
‘Kolokythokeftedes’ is a classic Greek deep fried zucchini appetizer which has a crunchy exterior with a soft and creamy center. The only problem with this dish is the greasy after-taste you get after eating something deep fried.
After a few failed attempts at creating a healthier version I am happy to say that I managed to come up with an equally tasty and heart healthy baked version. I hope you ll enjoy it too.
healthy zucchini fritters
- 600 gr fresh zucchini
- 2-3 medium sized potatoes
- 1 large onion
- 1 tablespoon lemon juice
- 1 egg
- 2 tablespoons corn flour
- 2 tablespoons quick oats (like Quaker)
- 3 tablespoons olive oil
- salt & pepper to taste
- Wash & peel your zucchini.
- Grate it (I always do it over a strainer in my sink)
- Repeat with the potatoes. Pour the lemon juice over the potatoes (otherwise they will turn into yucky brown).
- Finely dice the onion. Add to the zucchini & potatoes.
- Sprinkle the zucchini, potatoes & onion with some salt and let them rest for half an hour.
- In the meantime preheat the oven to 180 C fan assisted.
- Put all of your veggies into a mesh bag or clean dish towel & squeeze tightly in order to get as much moisture as possible out. Squeeze like there is no tomorrow. The drier the vegetables the crispier the end result. Repeat if necessary.
- Place your drained vegetables in a bowl and add the egg, cornstarch, oats, pepper, olive oil and mix thoroughly.
- Form the mixture into patties and place on a greased parchment paper on your baking tray.
- Spray or sprinkle with some olive oil. Bake in the preheated oven for 30-40 minutes or until golden brown (Flip the fritters once halfway).
- Serve immediately along with the lemon feta dip.
- Add some chives & spring onions for an extra kick
- If you don’t have oats, use all purpose flour instead