Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill

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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 zest
1 cup panko 
1 large egg, beaten to blend
1 cup coarsely crumbled feta cheese
Canola oil (for frying - we had to use grapeseed oil because we were out of canola)
Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
Additional chopped fresh dill (for garnish)

Directions

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 tbsp dill, mint, garlic, lemon zest, 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.

Pour enough canola oil (we used grapeseed oil) into heavy large skillet (we used our cast iron) to reach depth of 1/4 inch and heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, about 3 to 4 minutes per side. Using slotted metal spoon or spatula, transfer to a dish lined with paper towels.
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.