Mediterranean Zucchini and Feta Fritters
Photo courtesy of freedigitalphotos.net/Grant Cochrane
These tempting little patties are a hybrid of Turkish mücver and Greek kolokithokeftedes, and are served in those countries as part of an array of appetizers. A little bit like latkes, they are zesty and savory and laden with fresh herbs. Here they’re served with a simple yogurt sauce, but lemon wedges or tzatziki (Greek cucumber-yogurt dip) work well, too. Makes 40-45 patties, depending on size.
1 ½ pounds zucchini (about 2 medium)
1 teaspoon salt plus 1/8 teaspoon, divided
1 cup (8 oz.) Greek-style yogurt
1 large clove garlic, crushed
6 scallions/green onions, trimmed and finely chopped
1/2 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 large eggs, lightly beaten
4 ounces well-flavored feta cheese, preferably made with sheep’s milk, crumbled
3/4 cup unbleached flour
1/3 cup panko breadcrumbs
Freshly ground black pepper to taste
Pure olive oil as needed
Grate zucchini with the large holes of a grater. Toss with 1 teaspoon of the salt and let drain in colander for about 30 minutes.
Meanwhile, place yogurt in a small bowl and add crushed garlic and remaining 1/8 teaspoon salt, mix well and chill.
Squeeze as much moisture as possible from the zucchini and transfer to a large mixing bowl. Add scallions, dill, parsley, mint, eggs, feta cheese, flour, breadcrumbs, and pepper and stir well to blend.
Heat 1/8” of olive oil in large sauté pan over medium heat until hot. Form zucchini mixture into small patties about 2-3” across. Cook about 3-5 minutes per side until golden brown. Drain on brown paper or paper towels. Serve hot or warm with yogurt mixture for dipping or dolloping.
1 ½ pounds zucchini (about 2 medium)
1 teaspoon salt plus 1/8 teaspoon, divided
1 cup (8 oz.) Greek-style yogurt
1 large clove garlic, crushed
6 scallions/green onions, trimmed and finely chopped
1/2 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 large eggs, lightly beaten
4 ounces well-flavored feta cheese, preferably made with sheep’s milk, crumbled
3/4 cup unbleached flour
1/3 cup panko breadcrumbs
Freshly ground black pepper to taste
Pure olive oil as needed
Grate zucchini with the large holes of a grater. Toss with 1 teaspoon of the salt and let drain in colander for about 30 minutes.
Meanwhile, place yogurt in a small bowl and add crushed garlic and remaining 1/8 teaspoon salt, mix well and chill.
Squeeze as much moisture as possible from the zucchini and transfer to a large mixing bowl. Add scallions, dill, parsley, mint, eggs, feta cheese, flour, breadcrumbs, and pepper and stir well to blend.
Heat 1/8” of olive oil in large sauté pan over medium heat until hot. Form zucchini mixture into small patties about 2-3” across. Cook about 3-5 minutes per side until golden brown. Drain on brown paper or paper towels. Serve hot or warm with yogurt mixture for dipping or dolloping.
