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Kolokithakia keftedes
This is a typical Greek side dish usually eaten with tangy yogurt sauce. As would be expected from their common history, Greek cuisine shares many characteristics of their Turkish neighbor. The Turks call their version kabak mucveri, either way it is delicious. Zucchinis, like tomatoes and peppers arrived from the Americas in the 16 century and are now an indispensable part of Greek cuisine.
500 grams zucchini, (about 3-4 medium sized zucchini), roughly grated with skin
2 eggs
2 tablespoons bread crumbs
100 grams grated feta cheese
1 grated onion
½ cup dill, chopped
Squeeze all excess moisture from the zucchini and onions with your hands. Combine all the ingredients. The batter is quite liquid because of the eggs. Take a heaping tablespoon of the batter and fry in oil, pressing down so that it cooks through. Turn over once to brown opposite side. Serve with yogurt.
***Although not traditional, kashkaval, a Romanian yellow cheese goes particularly well in this recipe.
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