Ingredients
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3 cups coarsely grated zucchiniabout 4 small zucchinis
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1 tsp. saltdivided
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1/2 tsp. ground pepper
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1 large egg
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1 large egg yolk
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1/2 cup all purpose flouryou may need a little more depending
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3/4 cup crumbled feta cheese
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1 cup chopped fresh Italian parsley
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1 tsp. dried mint
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1 tsp. dried oregano
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1/2 cup finely chopped shallots
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1/4 cup olive oil
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FETA TZATZIKI
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1 cup Greek yogurt
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1/3 cup crumbled imported feta
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2 cloves minced garlic
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1 tbsp. olive oil
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1 dash salt & pepper
Summary
For as long as I can remember, zucchini patties have been a summer favorite for our family. They can be prepared as an appetizer as well as a side dish, and everyone agrees that these things taste great. They’re easy to make, low calorie, and a great way to enjoy lots of veggie goodness!
Steps
1
Done
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Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. |
2
Done
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While you’re waiting, prepare the tzatziki. Simply mix the yogurt, feta, garlic, olive oil and salt and pepper. Place in refrigerator. |
3
Done
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Now take the zucchini and transfer to sieve, pressing out excess liquid; or as I do, place in salad spinner and spin the water out. Place zucchini in dry bowl. |
4
Done
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Mix in egg, yolk, 1/2 cup flour, feta and 1/2 teaspoon salt and pepper. Mix in parsley, shallots, mint, and oregano. If batter is very wet, add more flour by spoonfuls. |
5
Done
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Heat 2 tablespoons olive 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 as needed. Transfer to paper towels. |
6
Done
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DO AHEADCan be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with feta tzatziki. |