Zucchini keftedes and to each their own

Every time I watch “The Great British Bake Off” (thanks to some really nice people who post the episodes on YouTube) I get cranky about the contestants’ lack of hygiene – all that touching of hair, then touching of the floor, then touching the food drives me crazy! I feel sorry for the judges who have to eat the baked goods. There was an episode in which a cake or something was sliced and a hair could be clearly seen on the close up – I think it was one of Cathryn’s sweets (season 3), if I’m not mistaken. Eeew. :S

To make things even more unappetizing for me the last episode I watched had the contestants baking with suet, which is something I wouldn’t eat no matter the amount of sugar and fruit added (that said, I have always wanted to make a roly-poly, replacing the suet for butter or vegetable shortening or using this suet-free version from Gourmet Traveller).

While eating suet is not part of my plans, my husband wouldn’t try anything with zucchini (to each their own, right?), and telling him a hundred times how delicious that vegetable is wasn’t really helping. Things changed when he tried these keftedes – the minute I started frying the balls the kitchen was filled with a wonderful smell, sort of like when someone is making grilled cheese and some of the cheese slips off the bread and touches the screaming hot frying pan; that got him immediately interested – he bit into one fritter, looked at me and said: “I’ll grab the Tabasco and a very cold beer”. :D

Zucchini keftedes
slightly adapted from the beautiful Full of Flavor: How to Create Like a Chef

450g (1 pound) zucchini, trimmed and coarsely grated
2 tablespoons grated onion
100g feta cheese, crumbled
¾ cup finely grated parmesan
3 tablespoons chopped parsley
2 tablespoons chopped fresh oregano
2 eggs, lightly beaten with a fork
6-8 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
all purpose flour, seasoned with salt, for dusting
canola oil, for frying

Blanch the zucchini in boiling water for 2 minutes. Drain and squeeze dry in a cloth (I let the zucchini cool a little before doing that because it was impossible to handle such a hot kitchen towel).
Place the olive oil in a small saucepan, add the onions with a pinch of salt and cook until soft and translucent. Transfer to a large bowl and let cool. Add the zucchini, feta, parmesan, parsley, oregano, eggs and half the breadcrumbs. Season with salt and pepper, then mix to combine. If the mixture is too wet, gradually add more breadcrumbs. Cover and refrigerate for 1 hour.
Taste the seasoning before frying the keftedes. Shape the mixture into 2.5cm (1in) balls, then roll into the flour*.
Heat the oil in a medium saucepan and fry the balls in batches until golden. Drain in paper towels and serve immediately.

* the hubby suggested that rolling the keftedes in breadcrumbs instead of all purpose would make them even nicer on the outside and although I haven’t tried doing that I agree with him.

Makes about 20