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my big fat greek fritter…

keftedes (kɛfˈtɛðɛs)

n

a Greek dish of meatballs cooked with herbs and onions

The newest issue of bon appetit arrived with my mail the other day. I need to take a moment to tell you how much I like love this tantalizing, culinary publication. When it is delivered to my house, I eagerly tear off the protective plastic wrapper, and sit down to oogle over the pages, no matter what may be going on in my household. (yes, I have been known to shush anyone who tries talk to me – how dare they interrupt this joyous monthly event! ) The only flaw I have with this beloved magazine is that the photos do not come with a scratch and sniff feature. (Ok…I think you get the point).

While devouring each page, I found a recipe that I knew I must try immediately, and would have that day but did not have all the ingredients…..sigh. But today I did. Well, all except one. Fresh mint was no where to be found. So I opted to omit that one ingredient.

zucchini keftedes with feta and dill

1 1/3 pounds medium zucchini, trimmed and grated on large holes of boxed grater

– grate onto a clean kitchen towel, spread evenly. Sprinkle zucchini with 1 tsp course salt; let stand at least 30 mins and up to 1 hour. When time is up, wrap zucchini in towel; squeeze out as much liquid as possible – (note this will stain your towel, so don’t use one of your fancy “when company comes over” towels). Place zucchini in medium bowl.

Mix in 1/2 cup of thinly sliced green onion and 3 tablespoon chopped fresh dill or 1 tablespoon dry

3 cloves of garlic, minced

1 teaspoon finely grated or chopped lemon zest

and 1/2 teaspoon black pepper

add and mix all of the above ingredients to the zucchini

it will look something like this

NEXT

gently stir in 1 cup of panko bread crumbs and 1 egg (Slightly beaten)

and last but not least stir in 1 cup of feta cheese:

Line a baking sheet with parchment or foil.

Using 2 tablespoons of mixture for each, shape into 2 -inch-diameter patties, place on baking sheet.

Refrigerate for at least 1 hour

Cooking:

Pour enough canola oil into large skillet to a 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 they brown to quickly, 3 – 4 minutes per side. Transfer to paper towels. Serve with dill greek yogurt sauce.    – 1 Cup of plain yogurt, 2 Teaspoons dill.

kali orexi ! (bon appetit)

 
2 Comments

Posted by on pmpWed, 06 Apr 2011 21:37:32 +000037Wednesday 4 , 2011 in Recipes

 

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