Zuchinni – Greek Style

I adapted this tasty recipe from Bon Appetit.   One of the great advantages to living in California is this vegetable is available to us year round.   It is my favorite and I use it as a side with just about everything I make.  I decided to take this appetizer and make it a main meal along side some French Onion Soup.

  • 2 1/2 cups coarsely grated zucchini (from about 3 medium)
  • 1 teaspoon salt, divided
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup (or more) all purpose flour
  • 1/2 cup crumbled feta cheese
  • 1 cup chopped fresh Italian parsley
  • 1/2 cup chopped green onions
  • 1 1/2 tablespoons chopped fresh dill
  • 1/2 cup (about) olive oil
  • 1/2 cup (about) corn oil
  • plain greek yogurt

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

Heat 2 tablespoons olive oil and 2 tablespoons corn 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 and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

zuchinni greek style

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