Zucchini Patties with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Start with the first of three small plates (or mezes): this one, the cheese rolls, and the spinach. WHAT TO DRINK: Pour a crisp, dry rosé throughout the meal. Ingredients:
2 1/2 cups coarsely grated zucchini (from about 3 medium) |
1 teaspoon salt, divided |
1 large egg |
1 large egg yolk |
1/2 cup (or more) all purpose flour |
1/2 cup crumbled feta cheese |
1 cup chopped fresh italian parsley |
1/2 cup chopped green onions |
1 1/2 tablespoons chopped fresh dill |
1/2 cup (about) olive oil |
1/2 cup (about) corn oil |
plain greek yogurt |
Directions:
1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
2. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
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