Name: Zucchini Keftedes with Feta and Dill
Cook time: 1 hour
Total time: 3 hours 30 minutes
Yield: Makes 12 servings
Ingredients: 1 1/3 pounds medium zucchini, trimmed; 1 teaspoon coarse kosher salt; 1/2 cup thinly sliced green onions; 3 tablespoons chopped fresh dill; 3 tablespoons chopped fresh mint; 2 garlic cloves, minced; 1 teaspoon finely grated lemon peel; 1 cup panko (japanese breadcrumbs); 1 large egg, beaten to blend; 1 cup coarsely crumbled feta cheese; Canola oil (for frying); Plain whole-milk or reduced-fat Greek-style yogurt (for garnish); Additional chopped fresh dill (for garnish); Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

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Zucchini Keftedes with Feta and DillHans Gissinger

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).

Recipe information

Total Time
3 hours 30 minutes
Yield
Makes 12 servings

Ingredients

1 1/3 pounds medium zucchini, trimmed

1 teaspoon coarse kosher salt

1/2 cup thinly sliced green onions

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

2 garlic cloves, minced

1 teaspoon finely grated lemon peel

1 cup panko (japanese breadcrumbs)

1 large egg, beaten to blend

1 cup coarsely crumbled feta cheese

Canola oil (for frying)

Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)

Additional chopped fresh dill (for garnish)

Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

Preparation

Step 1
Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Step 2
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Step 3
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Step 4
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

TagsGreek European Zucchini Squash Vegetable Scallion Onion Root Vegetable Dill Herbs & Spices Mint Feta Cheese Dairy Starter Brunch Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Deep Fry Bon Appétit

Recipe notes

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