Matching Evergreen

While we have never been keen on wearing matching outfits, we do enjoy color-matching cocktails and snacks. After a weekend soaking up the evergreen scenery up in Hanover, NH, we created a green-hued libation featuring muddled cucumbers, tangy lime, and gin. Alongside, we whipped up our version of kolokithokeftedes or zucchini fritters, a classic mezze found in most Greek tavernas. The crispy, warm fritters dipped in cool yogurt sauce, and paired with the cucumber-infused cocktail are the makings for an afternoon of ultimate relaxation in a serene setting.

Zucchini Fritters (Kolokithokeftedes) with Lemon and Dill Dipping Sauce

Lemon and Dill Dipping sauce
16 oz Greek yogurt
1 T EVOO
1 T lemon juice
1/4 t lemon zest
1 t dill
salt and pepper throughout

Combine all ingredients in a bowl and refrigerate until ready to serve alongside the fritters.

Zucchini Fritters (Kolokithokeftedes)
2 large zucchinis, grated
1/2 c crumbled feta
1 T fresh mint, chopped
1 T fresh dill, chopped
1/4 t lemon zest
1 large egg, beaten
4 T panko breadcrumbs
1/2 c flour
1/4 c Canola oil
salt and pepper throughout

Grate the zucchini and place in a colander. Add 1 t of salt and let the water drain from the zucchini, about 15 minutes. To speed up the process, you can squeeze the zucchini with your hands. In a bowl, mix the drained zucchini, feta, mint, dill, lemon zest, salt and pepper. Stir in the beaten egg. Add the breadcrumbs and flour, and stir to create a batter. The batter should be more wet than sticky.

Pour the canola oil into a medium-sized pan over medium-high heat. When the oil is hot, gently place large spoonfuls of the batter into the pan allow to spread like pancakes. Cook until golden brown, about 3 minutes on each side. Remove from heat, place on a paper-lined plate to soak up the excess oil, and continue with the remaining batter. Serve warm with the dipping sauce. Makes 10-12 token-sized fritters.

Cool Cucumber and Lime Cocktail

4 slices English cucumber, cut in 1/4-inch thick circles
5 lime wedges
1 oz simple syrup
2 oz gin (we like Hendrick’s)
splash of club soda

Put cucumber, lime wedges and simple syrup in a shaker and gently muddle with a wooden spoon. Add the gin, and fill with ice. Rigorously shake a few times and pour all ingredients into a chilled glass. Top with club soda. Makes 1 cocktail.