Best Zucchini Patties With Feta Recipes

ZUCCHINI FRITTERS WITH FETA AND DILL

Steps:

• Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
• Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
• Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
• Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

ZUCCHINI PATTIES WITH FETA

Steps:

• Plain Greek yogurt PreparationToss 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.

ZUCCHINI PATTIES WITH FETA

Steps:

• Toss the zucchini and 1/2 teaspoon salt in a large bowl. Let stand 5 minutes, then transfer to a sieve. Press out the excess liquid.
• Place the zucchini in a dry bowl. Mix in the egg, yolk, 1/2 cup flour, the cheese, and remaining 1/2 teaspoon salt. Mix in the parsley, onions, and dill. If the batter is very wet, add more flour by spoonfuls until it is stiffer.
• Heat 2 tablespoons olive oil and 2 tablespoons corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls into the skillet. Fry the patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels to drain. Serve with yogurt.
• DO AHEAD
• The ZUCCHINI PATTIES can be made 1 day ahead. Place on a baking sheet, cover, and chill. Rewarm, uncovered, in a 350°F oven 12 minutes.

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.