Summary: These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.
Yield: makes 14-18 patties
- 2½ cups coarsely grated zucchini (from about 3 medium)
- 1 teaspoon salt, divided
- 1 large egg
- 1 large egg yolk
- ½ cup (or more) all purpose flour
- ½ cup crumbled feta cheese
- 1 cup chopped fresh Italian parsley
- ½ cup chopped scallions
- 1½ tablespoons chopped fresh dill
- ½ cup (about) olive oil
- ½ cup (about) corn oil
- plain Greek yogurt for serving
Toss zucchini and ½ teaspoon salt in large bowl. Let stand 5 minutes. Transfer to a clean dishtowel, bring ends together, and wring out excess liquid from the zucchini. Place zucchini in a dry bowl,and mix in the egg, yolk, half-cup flour, cheese, and 1/2 teaspoon salt. Mix in the 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.