Zucchini fritters and choriảtiki salad - a light summer meal

    




     Mediterranean summers are very hot and heat calls for light meals. In Greece we use many vegetables in our summer cuisine - in salads, in vegetable stews, grilling them, baking them,  or making fritters for more filling bite size snacks. 
     The most famous Greek salad among locals and tourists is choriảtiki the base of which is tomato, cucumber, and onion topped with a generous slice of feta cheese. Choriatiki is also garnished with olives, green pepper, capers and dry oregano. Olive oil is the final and most important ingredient of any salad; it has to be fresh extra virgin olive oil because salads are not cooked, and therefore all special characteristics of the oil used affect the taste.
     A zucchini fritter (kolokythokeftẻdes) is a nice way to turn zucchinis (kolokỳthia) into a tasty snack. It is usually served as a first course or as a meze for your ouzo or wine. Some Greek yoghurt  is always nice with fritters.

Choriatiki    serves 2-4


2 medium size ripe tomatoes
1 small cucumber peeled
1 medium onion, peeled and chopped in slices
8-10 Kalamata olives
1 small green pepper
1Tsp of capers
100gr extra virgin olive oil
Feta cheese
salt to taste
½ tsp. dry oregano


     On a cutting board cut tomatoes and cucumbers into bite size pieces and place them in salad bowl. Add onions, green pepper and top with feta cheese. Arrange olives and capers all over the salad and drizzle with the olive oil. Sprinkle with dry oregano and serve.


Zucchini fritters   (about 12)


500gr grated zucchinis
100gr feta cheese mashed with a fork
80gr  self raising flour 
1tsp chopped mint leaves
1 medium egg
1 tsp. salt


     Put the grated zucchini in a strainer, sprinkle with salt and let stand for 10-30min to make them soft. Press zucchini between your palms to discard the excess juices.
     In a bowl place the squished zucchini, add all the other ingredients and mix with a spoon.
Form bite-size balls with your hands and dredge in flour. Heat 1 cup of olive oil in a large skillet over medium heat and cook the fritters in batches. Then remove and drain on paper towels before transferring to a platter.