Zucchini Keftedes with Feta and Dill
A delicious Greek-inspired appetizer featuring crispy zucchini fritters made with fresh herbs, garlic, and crumbled feta cheese. These pan-fried patties are served with cooling Greek yogurt and fresh dill for a perfect Mediterranean bite.
Ingredients
- •1⅓ pounds zucchini
- •1 teaspoon coarse kosher salt
- •½ cup green onions
- •3 tablespoons fresh dill
- •3 tablespoons fresh mint
- •2 cloves garlic
- •1 teaspoon lemon peel
- •1 cup panko
- •1 large egg
- •1 cup feta cheese
- •1 cup canola oil
- •½ cup Greek-style yogurt
- •2 tablespoons fresh dill
- •ingredient info
Cooking Instructions
- 1.
Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
45 min
- 2.
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
75 min
- 3.
Pour enough canola oil into heavy large skillet to reach 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 browning too quickly, 3 to 4 minutes per side.
20 min
- 4.
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.
5 min
