Colacito Keftedes - a wonderful dish of Greek cuisine, is quite popular in this country. Therefore, there are a lot of variations, as we say - each village has its own recipe. I want to introduce you to my own, "suffered" and measured over the years.
Peel the zucchini and grate it on a coarse grater. Add a little salt, let it stand for a while and squeeze out the juice well.
Add semolina, grated and pressed onion, garlic, egg and yolk, pepper and mix well.
PS tip-for every 100 g of zucchini, add 1 tbsp semolina, this is the ideal proportion for keftedes. Adding semolina makes keftedes more airy and juicy, they keep their shape well.
Add grated Dutch cheese, hand-mashed feta cheese and parsley to the zucchini mass, mix and try, if necessary, add salt.
PS advice-the Number of added cheeses should not exceed the 5th part of the number of zucchini. Salt is always at the very end, taking into account the salt added to the zucchini at the very beginning and the salinity of the added cheeses.
Form small keftedes (1 full tbsp. l. mass) lightly pressing with your hands and breading in flour.
P.S. Large keftedes keep their shape worse and are poorly fried.
Fry in well-heated vegetable oil, over medium heat,until Golden brown.