The borough of Queens, New York offers some of the most diverse dining options in the country. From Chengdu-worthy noodles and dumplings to Bangladeshi, Ghanaian, Ecuadorian, Polish, Nepalese and Filipino staples, the borough has long exemplified New York City’s melting pot (plus it has some outstanding hot pot). Here we’ve picked favorite recipes from some of its most gastronomically exciting communities to tide you over until you can visit.
KOLOKITHOKEFTEDES
(Greek Zucchini Fritters)
These tasty fritters with the tongue-tying name are the most popular of Greece’s keftedes (fritters), which can be made with everything from eggplant to octopus. The key here is to make sure the salted zucchini is as dry as possible before adding the other ingredients. These are terrific as finger foods, or as a meal with a Greek salad.
2 packed cups grated zucchini
1 teaspoon kosher or sea salt
4 scallions, finely minced
2 packed tablespoons fresh dill, minced
2 packed tablespoons fresh mint, minced
1 cup crumbled Greek feta cheese
2 eggs, beaten
1 cup flour, plus more if needed
4 tablespoons extra virgin Greek olive oil
To serve: tzatziki (homemade or store-bought)
Toss zucchini with salt in a large bowl and let sit for an hour. Drain any liquid, then squeeze additional liquid from the zucchini with your hands over the sink. To ensure the zucchini is as dry as
