An excellent addition to a Greek meal. These zucchini keftedes are light and full of fresh flavours prepared with feta and fresh dill. Can be a great appetizer or side dish served warm or at room temperature.
Original from Bon Appétit
1 1/3 lbs zucchini, grated
1 tsp salt
1/2 cup green onions, thinly chopped
4 tbsp fresh mint
3 tbsp fresh dill, chopped
2 garlic gloves, minced
1 tsp lemon rind
1 cup panko
1 cup feta cheese, crumbled
Canola oil for frying
Peel zucchini and grate
Spread zucchini onto paper towels to soak up moisture, about 30 minutes.
Line baking sheet with parchment or foil
Squeeze as much liquid as possible from the grated zucchini and place in a mixing bowl
Add green onions, dill, garlic, lemon rind and pepper and mix
Add panko, egg then feta and gently mix
Take approximately 2 tablespoons of the mixture to create a small patty approximately 2 inches in diameter. You should be able to yield 12 patties
Place on lined baking tray and refrigerate for at least 1 hour
Pour oil into large skillet to about ¼ inch deep
Over medium-high heat add 3-4 patties and cook until golden and cooked through. Repeat until all patties cooked and place on paper towel briefly
Place on platter and serve with plain yogurt garnished with fresh dill.