Pesto Zucchini & Tomato Fritters (Kolokithodomatokeftedes)
Today is the start of pesto week. I am so happy to share my love for basil, especially pesto!
To start this fun pesto week we are kicking it off with my NEW Greek classic with a twist. If you have been to Greece then you know all about these fritters! The majority of tavernas will have these on the menu in Greece, and they are so good.
I hope you enjoy my latest recipe! Have a beautiful day/ evening.
Pesto Zucchini & Tomato Fritters – Pesto Kolokithodomatokeftedes
- 4 large tomatoes, grated( I used heirloom this time) but you can use any kind
- 2 large zucchini, grated
- 1 medium white onion, diced
- 1 large garlic clove, finely chopped
- 2 tablespoons Greek yogurt (plain)
- 1 teaspoon honey
- 2 teaspoons oregano
- 2 teaspoons dill
- 2 tablespoons of pesto sauce
- 2 teaspoons parsley
- salt & pepper to taste
- 1 ½ + 4 tablespoons all-purpose flour
- ⅓ cup olive oil (for frying)
- 1 cup of Fage yogurt
- 1/2 cup of pesto
- Prepare and grate tomatoes & zucchini in a large bowl.
- Add the onions, garlic, yogurt, honey, and all the herbs, and season with salt and pepper. Mix to combine.
- Fold in the flour and mix to combine just until it resembles a thick batter. Place batter inside a covered bowl and chill for about an hour. (This helps form the fritters.)
- Remove batter from the refrigerator. Heat the olive oil over medium heat in a large pan and place a heaping tablespoon of batter in the hot oil. You can probably get 3-4 fritters in a large pan at one time.
- Cook between 2-3 minutes on each side, or until light golden brown.
- Mix the pesto and yogurt together in a medium bowl.
- Remove from the heat and place fritters on a plate lined with a paper towel. Serve with fresh lemon juice, feta, and pesto yogurt.