Kolokithokeftedes and Roasted Figs

Courgette Fritters

By Resident Chef: Harvey Pincis


Kolokithokeftedes and Roasted Figs

(Courgette Fritters)


This week I bought a spiraliser. Up to this time I had not really seen the point of getting one, however a colleague was passionate about getting one and as I needed to do other shopping in any case she kindly volunteered me to buy one. I had a plan to make Kolokithokeftedes and thought that instead of grating the courgette, as one would normally do, having lengths of courgette spaghetti might make for a more ‘springy’ and less dense texture. So I also bought a spiraliser too. To be honest while a mandolin would also work, the blade makes me a little nervous. I also noticed Tunisian figs in the shops, signalling that the fig season is upon us. I had feta cheese so the evening’s Greek menu suggested itself immediately. The preparation time for the two dishes was minimal, but healthy and full of flavour.


For the Kolokithokeftedes I took my courgetti spaghetti lengths (about 1 kg.) and cut them with a kitchen scissors, salted them and left in the fridge for an hour to draw out the moisture. After squeezing the courgette one mixes in a grated or very finely chopped red onion and several garlic cloves (or garlic powder). At this point you may cry. Add in 4 tbs. breadcrumbs (or flour), some finely chopped mint, parsley, a couple of spring onions and 250 g. feta cheese. Add salt, pepper, 2 eggs and a healthy glug of extra virgin olive oil. Make sure all the ingredients are well mixed and spoon into a hot oiled frying pan, flipping the fritters until cooked and crisp on the outside. Drain on kitchen paper and repeat until all the mixture is used.


The ideal accompaniment is Tzatziki, a Greek garlic yoghurt dip. Take about 250 g. full fat Greek yoghurt, 2 or three garlic cloves, some fresh dill or mint, salt and the juice of a lemon. Put in a blender for it all to combine. Finely chop a peeled cucumber, mix everything together and let it rest in the fridge for an hour to let all the flavours to combine. I tend to make larger batches as it works as a dip or topping for many other foods and dishes. If one is so inclined, one could use low fat Greek yoghurt.


For the roasted figs, preheat the oven to 400 degrees. Take some feta cheese and mash it with a teaspoon of Greek yoghurt. Wipe the outside of the figs with a damp cloth to clean them and cut the stem so the figs with sit well on a baking tray. Cut a cross into the tops of the figs and spoon in the feta/yoghurt mixture equally. Bake in the oven for about 15 minutes. Take out to allow for cooling and sprinkle pepper and finely chopped mint over the figs. As a final touch one can drizzle honey over the cheese.

Serve and enjoy!


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