Make it. Eat it. Love it.
My poor husband. The past three months he has eaten falafel, frozen schnitzel and take out more than I would like to admit. Morning sickness prevented me from even letting him cook eggs in the house. The smell was too much to handle. But, he sucked it up and ate like a bachelor for the first time in almost 4 years. Though he said he didn’t care, I’m pretty sure there was a part of him that wanted the morning sickness to go away more than I did!
I started off slowly when I was back in the kitchen, cooking pretty bland and boring meals. But, meals none the less. I had recipes which piled up over time starring me in the face each time I entered my kitchen. And, so, it finally came time to jump back in.
These Zucchini Keftedes (fritters) are from Bon Appétit and for the first time in a long time, I followed the recipe exactly. Ok, I may have added more garlic then it called for, but in my book you can never have too much garlic. The recipe was perfect as is, filled with fresh and delicious Mediterranean ingredients and can be served as an appetizer or alongside a a beautiful fresh piece of fish (which is how I served it). I prepared a simple yogurt dip for them which really brought out the flavors nicely.
*Make sure to get as much water out of the shredded zucchini as possible. It will help keep the fritters together in the pan.
Ingredients ( From Bon Appétit)
For Zucchini Keftedes:
1 1/3 pounds medium zucchini, trimmed
1 teaspoon coarse kosher salt
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
3 garlic cloves, minced
1 teaspoon finely grated lemon peel
1 cup panko, plus more for coating fritters
1 large egg, beaten to blend
1 cup coarsely crumbled feta cheese
Canola oil (for frying)
For Yogurt Dipping Sauce:
1 cup Greek-style yogurt
1/2 tablespoon dill
1 tablespoon lemon juice
Grate zucchini on large holes of box grater onto clean kitchen towel.
Sprinkle zucchini with 1 teaspoon salt and let stand 30 minutes.
Line rimmed baking sheet with parchment paper and set aside.
Wrap the shredded zucchini in a towel and squeeze out as much liquid as possible.
Place shredded zucchini in mixing bowl and mix in green onions, chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper.
Stir in panko and egg, then gently fold in feta cheese.
Shape mixture into 1 3/4- to 2-inch-diameter patties.
Pour some panko onto a plate and coat zucchini patties in it.
Place patties on the prepared baking sheet and chill at least 1 hour.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch and heat over medium-high heat.
Working in batches, add patties to skillet and cook until golden and cooked through, 4 to 5 minutes per side.
Using slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter and serve with dipping sauce.
To make dipping sauce, place yogurt, dill and lemon juice in a bowl and mix until well combined.