Active Time

　　30 minutes

　　Total Time

　　1 3/4 hour

　　Kolokythokeftédes

　　

Ingredients

Makes about 30 fritters

　　

For fritter mixture

4 cups coarsely grated zucchini

　　2 teaspoons coarse sea salt

　　1 cup chopped scallion

　　1 cup chopped fresh flat-leaf parsley

　　1/2 cup chopped fresh mint

　　1 tablespoon dried oregano (preferably Greek), crumbled

　　1 cup cornstarch

　　1 cup grated kefalotíri or Pecorino cheese

　　

For frying

About 2 cups safflower oil

　　About 2 cups olive oil

　　Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

　　

Make zucchini batter:

Step 1

Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

　　

Step 2

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

　　

Fry fritters:

Step 3

Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

　　

Step 4

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

　　

Step 5

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.