A much sought after appetizer served at all Greek taverns today. In the old days it was considered a poor man’s’ keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini. Similar appetizers are made in the winter with greens (horta). Spinach, chard or mixed wild greens can be used, and the fritters are called hortokeftedes.
Scroll down for Oven-roasted Patties, a VARIATION I developed for EATING WELL magazine
part of a piece about the healthy Cooking of Crete (March 2020).
Makes 6 to 8 meze servings (more…)