Zucchini Love
So yummy. Crispy outside, creamy inside. Full of bright Aegean flavors.
Ingredients:
1 1/2 pounds/ 680g whole zucchinis, tops trimmed, shredded, sprinkled with salt allowed to drain in a colander at least 30 minutes. Squeeze in a kitchen towel to get rid of as much moisture as possible, then dry on paper towels.
1 medium onion, chopped and sautéd in a little olive oil until soft, then left at room temperature
2 eggs
4 ounces/ 110gr feta, crumbled
1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
3 tablespoons parsely, chopped
3 tablespoons mint, chopped
3 tablespoons dill, chopped
3/4 teaspoon salt
zest of 2 lemons
1/2 cup breadcrumbs
1/2- 3/4 cup all-purpose flour
Olive oil for frying
salt & pepper
Equipement:
grater, frying pan
Method:
- Make sure to get as much of the moisture out of the shredded zucchini as possible by repeatedly squeezing them in a kitchen towel until most of the moisture has been removed.
- In a large bowl, mix together the shredded zucchini, sautéd onion, eggs, feta, oregano, parseley, mint, dill, salt, lemon zest and breadcrumbs.
- Add 1/2 to 3/4 of the flour until the batter holds it’s shape when you squeeze it into a patty. (less is better)
- In a sauté pan, heat enough olive oil so it comes to about 1/2“ inch up the side of the pan.
- When the oil is hot, form 3-4“ diameter patties, about 1/2“ thick and place them in the oil. Work in batches, making sure not to crowd the pan.
- Cook for about 3-5 minutes on medium heat, or until the bottom is golden brown. Flip and cook the other side the same amount of time.
- When the patty is fully golden brown, remove it from the pan and drain slightly on a paper towel before serving.
- Serve hot, accompanied by tzatziki.
👉 Serve with tzatziki