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Bon Appétit

Zucchini Keftedes with Feta and Dill

By Michael Symon

4.4

(30)

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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

  1. 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.

TagsGreekEuropeanZucchiniSquashVegetableScallionOnionRoot VegetableDillHerbs & SpicesMintFetaCheeseDairyStarterBrunchDinnerNut FreeVegetarianEasyQuickWeeknight MealsDeep FryBon Appétit

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