Zucchini Patties with Feta
Zucchini Patties with Fetan is a lacto ovo vegetarian beverage. One serving contains 190 calories, 3g of protein, and 17g of fat. This recipe serves 12. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Cooking Classy. A mixture of flour, salt, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. 653 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 49%. If you like this recipe, you might also like recipes such as Zucchini Patties With Feta, Feta & Spinach Couscous Patties, and Leek, fetan and bulgur wheat patties.
Servings: 12
Ingredients:
6 Tbsp corn oil
1 large egg
1 large egg yolk
1/2 cup crumbled feta cheese
1/2 cup all-purpose flour, plus more as needed
2 tsp chopped fresh dill
1 cup chopped fresh parsley
1 clove garlic, minced
1/2 cup chopped green onions
2 tsp fresh lemon juice
Zest of 1 lemon (1 1/2 tsp)
6 Tbsp olive oil
1 cup plain yogurt
1 tsp salt, divided
Salt and freshly ground black pepper, to taste
2 1/2 cups coarsely grated zucchini (from about 3 medium zucchini)
Equipment:
paper towels
sieve
whisk
bowl
mixing bowl
measuring cup
frying pan
Cooking instruction summary:
Whisk all Dill Yogurt Sauce ingredients together in a bowl. Cover and allow to rest in refrigerator while preparing patties.Sprinkle 1/2 tsp salt over zucchini, toss and let rest 5 minutes. Using paper towels or a sieve, press excess liquid from zucchini. Place zucchini in a mixing bowl. Add egg, egg yolk, lemon zest, garlic, flour, feta and 1/2 tsp salt (or less to taste), and toss to evenly coat. Mix in parsley, green onions and dill. If batter is very wet, mix in more flour by the spoonful.Heat 2 Tbsp olive oil and 2 Tbsp corn oil in a large skillet over medium heat. Working in batches, carefully drop batter about 3 Tbsp at a time into skillet (I just used a 1/4 cup and filled 3/4 full, I also flattened them a little with the back of a measuring cup once in the skillet). Fry patties until golden brown on bottom, then carefully flip and cook opposite side until golden. Transfer to paper towels to drain. Add more oil as needed and continue to fry in batches. Serve warm with Greek Yogurt Sauce.Recipe Source: patties adapted from Bon Appetit
Step by step:
1. Whisk all Dill Yogurt Sauce ingredients together in a bowl. Cover and allow to rest in refrigerator while preparing patties.Sprinkle 1/2 tsp salt over zucchini, toss and let rest 5 minutes. Using paper towels or a sieve, press excess liquid from zucchini.
2. Place zucchini in a mixing bowl.
3. Add egg, egg yolk, lemon zest, garlic, flour, feta and 1/2 tsp salt (or less to taste), and toss to evenly coat.
4. Mix in parsley, green onions and dill. If batter is very wet, mix in more flour by the spoonful.
5. Heat 2 Tbsp olive oil and 2 Tbsp corn oil in a large skillet over medium heat. Working in batches, carefully drop batter about 3 Tbsp at a time into skillet (I just used a 1/4 cup and filled 3/4 full, I also flattened them a little with the back of a measuring cup once in the skillet). Fry patties until golden brown on bottom, then carefully flip and cook opposite side until golden.
6. Transfer to paper towels to drain.
7. Add more oil as needed and continue to fry in batches.
8. Serve warm with Greek Yogurt Sauce.Recipe Source: patties adapted from Bon Appetit
Nutrition Information:
covered percent of daily need
