Zucchini Keftedes Recipe

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Zucchini Keftedes
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Ingredients
18
Count
Nutrition
124
Calories
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Ingredients:

Directions:

  1. Directions to Prepare the Keftedes
  2. 1. Spread out the kitchen towel, and then grate the zucchini through the large holes on a box grater directly on the towel. Use the second largest holes on the grater.
  3. 2. Sprinkle some kosher or sea salt on to the grated zucchini and let the zucchini rest for 30-60 minutes.
  4. 3. While the zucchini is resting, in a large bowl, add the green onions, garlic, dill, mint, black pepper, paprika and some salt to taste and fold until well combined. Optionally, you can also add the Kalamata olives.
  5. 4. Once the zucchini has rested to drawn out its some of its water content, pick up the towel by its 4 corners to form a sack, as if you were making cheese, and then twist and squeeze the sack of zucchini over a sink to remove as much of the moisture as possible.
  6. 5. Place the zucchini in the bowl in which you already have the other ingredients.
  7. 6. Add the bread crumbs, feta cheese, lemon zest and juice and fold to combine.
  8. 7. Lastly, add the beaten egg and fold to incorporate well.
  9. 8. Using your hands, form into round patties about 2 inches (i.e., 5-6 cm.) in diameter and 1/2 inch (i.e., 1-1.5 cm) thick, place on a large dish or small cooking sheet and refrigerate for at least 2 hours or until ready to cook See Photo. TIP: Lightly wet your hands to make forming easier.
  10. Directions to Cook the Keftedes
  11. 1. Add canola oil (or any neutral oil with a high smoking point) to a heavy bottom frying pan about 1/3 the depth of the thickness of the Keftedes and heat on a medium-high flame. Let the oil heat thoroughly.
  12. 2. Place the Keftedes gently into the pan and fry until medium-to-dark, golden brown (About 10 min. per side). Don’t be tempted to move them; let the Keftedes brown without moving them. TIP: If you place them clockwise in the pan starting at the 12 O-clock position, you can keep track of the order in which to flip them.
  13. 3. Gently turn over to fry the other sides, and placed done Keftedes on a paper towel.
  14. 4. While the Keftedes are resting, place the yogurt or sour cream in a small bowl and add your desired herb(s). Stir well with a wooden spoon. You will use this yogurt as a condiment. Garnish with fresh dill or in any way you wish. NOTE: I prefer mixing 1 part Greek yogurt and 1 part sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.89 Kcal (519 kJ)
Calories from fat 43.44 Kcal
% Daily Value*
Total Fat 4.83g 7%
Cholesterol 34.49mg 11%
Sodium 253.58mg 11%
Potassium 520.19mg 11%
Total Carbs 11.07g 4%
Sugars 1.93g 8%
Dietary Fiber 2.08g 8%
Protein 9.05g 18%
Vitamin C 33.2mg 55%
Vitamin A 0.4mg 13%
Iron 45.6mg 254%
Calcium 167.6mg 17%
Amount Per 100 g
Calories 76.42 Kcal (320 kJ)
Calories from fat 26.79 Kcal
% Daily Value*
Total Fat 2.98g 7%
Cholesterol 21.28mg 11%
Sodium 156.42mg 11%
Potassium 320.88mg 11%
Total Carbs 6.83g 4%
Sugars 1.19g 8%
Dietary Fiber 1.28g 8%
Protein 5.58g 18%
Vitamin C 20.5mg 55%
Vitamin A 0.2mg 13%
Iron 28.2mg 254%
Calcium 103.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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