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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Saw this on Sara's Secrets on FoodTV, and it just grabbed me! We had it for dinner the next night, and it was delicious. We were short on feta, so I used half of a log of Montrachet that has been hidden in the back of the fridge since '99... definitely what you would call 'aged goat cheese'! Ingredients:
1 lb zucchini, grated |
1 teaspoon kosher salt or 3/4 teaspoon table salt |
3/4 cup crumbled feta cheese (or fairly strong aged goat cheese) |
1 large egg, lightly beaten |
4 -5 green onions, thinly sliced |
3 tablespoons flour |
1/4 cup roughly chopped toasted pine nuts |
1 bunch chopped stemmed fresh dill or 2 teaspoons dried dill, lightly crushed (use fresh) |
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, lightly crushed (use freshed) |
2 -4 cloves garlic, finely chopped,to taste |
1/4 teaspoon fresh ground black pepper |
extra virgin olive oil, for pan frying |
Directions:
1. Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
2. Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
3. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
4. Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
5. Drain on paper towels, and serve immediately.
6. Yield: 24 cakes.
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