Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

cW Recipes: Kolokithokeftedes (Zucchini Fritters)
ZUCCHINI FRITTERS
Our resident nutritionist shares cancer-fighting recipes from around the world, crafted especially for home chefs with an adventurous palate.

GREECE

Yield 12 fritters

Recipe ingredients

ingredients

  • 2 large zucchinis, shredded 2 eggs
  • 1/2 cup whole-wheat flour 1/2 cup scallions, sliced
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 cup feta, crumbled
  • 2 cloves garlic, minced
  • 1/2 teaspoon baking powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • lemon wedges
directions

Directions

  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Wash zucchinis and cut off the top and bottom.
  3. Shred the zucchini with a cheese grater.
  4. Place shredded zucchini on a kitchen towel. Bring the corners of the towel together to make a pouch for the zucchini, and twist the towel over the sink to squeeze out as much moisture as possible.
  5. Crack eggs into a large mixing bowl, and beat. Add shredded zucchini, flour, scallions, dill, feta, garlic, baking powder, oregano, salt, and combine.
  6. Drizzle olive oil onto the lined baking sheet and spread evenly.
  7. With a spoon, form the zucchini patties (about 2-by-2 inches) and place onto baking sheet.
  8. Drizzle patties with olive oil and put into oven. Cook for 35 to 40 minutes or until the fritters have browned. Flip halfway through and drizzle with more olive oil.
  9. Let cool for at least 5 minutes, and serve with a lemon wedge.

More
articles

THE BROW MAVEN
Clean Beauty

Face Forward

Nicknamed “The Brow Maven,” Constance Latham of Maven Esthetics has become the go-to master of microblading for cancer fighters and survivors.

Read More »
NYBLLS AND BITES
Breast Cancer

Nyblls and Bites

Kristen Thibeault, founder and CEO of corporate catering company Nybll, provides plant-focused, healthy meals that follow a cooking philosophy influenced by her own cancer diagnosis and recovery.

Read More »
telehealth
Complementary Medicine

Five Things You Need to Know About Telehealth

Since the 1960s, telehealth has been an essential component of military and space technology development. Over time, the technology became more accessible to health care professionals as a useful tool to provide patient care globally.

Read More »
On the lookout
Complementary Medicine

On the Lookout

Side effects aren’t always minor. Familiarizing yourself with your medications and symptoms can be a lifesaver in serious situations.

Read More »