Best Greek Zucchini Cakes Recipes

GREEK ZUCCHINI CAKES

Greek Zucchini Cakes image

Provided by Food Network

Time 50m

Yield 24 cakes

Number Of Ingredients 12

Ingredients

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Steps:

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

GREEK ZUCCHINI CAKES

Greek Zucchini Cakes image

This is a great recipe to make in the summer if you're like me and have an abbundance zucchini from the gardens of all your friends.

Provided by Lester_C

Categories Greek

Time 45m

Yield 24 ca

Number Of Ingredients 12

Ingredients

1 lb zucchini, Grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 1/2 teaspoons chopped fresh oregano or 1/2 dried oregano
1 clove garlic, finely chopped
1/4 teaspoon fresh ground black pepper
olive oil

Steps:

Combine the grated zucchini and salt.
Set aside for 5 minutes, but no more or it will be mushy.
Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
Form into 24 small cakes (about 2 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
Serve immediately.
A good cucumber, gyro type sauce is great to serve on the side with these.

Nutrition Facts : Calories 32.5, Fat 2.2, SaturatedFat 0.8, Cholesterol 13, Sodium 130.2, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 1.5

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