Greek Feta and Zuchini balls (Kolokithokeftedes)

This is a tasty dish to make in the summer months when there is always a plentiful supply of Zucchini. On our little Island, it is not unusual to have these left on your doorstep on account of everyone being sick of them. I love them fried, grilled and grated into all sorts of breads and muffins. This is my favorite.

Seed the Zuchini (Courgette)using a teaspoon as a scoop then grate the flesh into a bowl. Salt the flesh for about 30 mnts to draw out the liquid and then press in a colander using the bottom of a bowl.

Add crumbled Feta, Chopped Mint and Oregano and season with Black Pepper.  Add some Paprika or Cayenne if you want these to be a bit spicy.

Add sufficient plain flour (abt Tbsp) to the bowl and mix until you can make a ball with the mixture and it stays in shape.

Heat Vegetable oil in a pan, deep enough to coat the balls in hot oil (360F,180C). Fry in small batches so the oil doesn't cool too much.  No one likes soggy balls (ooh er!!), least of all me, so dusting them in cornflour before frying helps them get lovely and crispy.

Remove with a slotted spoon and place on a baking tray on a paper towel.

They can be kept in the oven on a warm/low heat while the next batch is made.

Serve with a Yoghurt and Mint sauce or Tzatziki if you prefer, finish with a squeeze of lemon.