ZUCCHINI PATTIES WITH FETA
Provided by Engin Akin
Categories Cheese Dairy Egg Herb Onion Vegetable Appetizer Fry Cocktail Party Vegetarian Yogurt Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 18 patties
Number Of Ingredients 12
Steps:
- Toss 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.
GREEK ZUCCHINI PATTIES WITH FETA AND HERBS - KOLOKITHOKEFTEDES
Crispy traditional Greek zucchini patties with feta and herbs.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 14
Steps:
- Grate the zucchini, place in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the zucchini.
- In a large bowl mix the zucchini, feta , onion, parsley, mint, dill, oregano and 2 lightly beaten eggs.
- Sprinkle over the bread crumbs and mix.
- Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the zucchini mixture and mix. Keep adding until you have a thickish batter, you don't want it to be watery.
Nutrition Facts : ServingSize 3 g
ZUCCHINI, CHEESE AND HERB FRITTERS
Categories Cheese Herb Vegetable Appetizer Brunch Fry Vegetarian Lunch Zucchini Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 30 fritters
Number Of Ingredients 13
Steps:
- Make zucchini batter:
- Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
- Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
- Fry fritters:
- Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
- Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
- Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
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- Place yogurt in a small sieve lined with cheesecloth and set over a bowl. Drain in the refrigerator for 2 hours or overnight.
- Place drained yogurt in a bowl, stir in garlic and salt to taste and let mixture stand at room temperature while preparing fritters.
- Place shredded zucchini in a fine sieve and press hard against the sieve to extract as much liquid as possible. In a large bowl, mix zucchini, feta, dill, parsley and mint and stir until well combined.
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