Zucchini Keftedes with feta and dill

August 4, 2015

Ingredients:
1 1/3 pound medium zucchini, trimmed
1 teaspoon coarse kosher salt
½ cup thinly sliced green onions
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)
Panko

PREPARATION
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.

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.

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