These Greek Zucchini Balls, or Kolokithokeftedes are served in Tavernas all over Greece and when we were there last week, I must have ordered them half a dozen times at least. They are typically fried in a round ball shape there but I like to make them in fritter shape and shallow fry them because less oil is needed. They are soft and fluffy on the inside and crispy and golden on the outside. They are often served as a starter but I love to eat them over a salad or stuffed into a sandwich or a pita with a slice of tomato and extra tzatziki. However you eat them, you’re gonna love them and they are a perfect thing to make with your gardens bumper crop of zucchini **Also, you can find the recipe for my tzatziki on page 63 of You Got This! Link to purchase the cookbook is in my bio or comment COOKBOOK and I can send it to you. . . Greek Zucchini Balls 5 cups zucchini (grated and wrapped and squeezed in a dish towel to get rid of all the excess moisture) ��1 1/4 cups all purpose flo...