Zucchni Feta Patties – October 2015
As a child, I was a picky eater. This was the introduction recipe to zucchini that my mother made for us. It was the only form of zucchini that I ate for quite some time. Later I learned to love zucchini in all its forms. Hope you enjoy this dish.
by Chef Vahé Mekhitarian ( Menu For You, Inc.)
Yield approximately 14 patties
2 lb Organic zucchini with peel grated by hand
1 medium Sweet Onion (Vidalia) grated by hand or in the food processor
8 oz. good quality feta cheese crumbled (I prefer Bulgarian Feta)
1 c Organic Flour
3 Large Organic eggs
1 T Organic Fresh Dill
1 T Organic Fresh Mint
1 tsp black pepper
1 pinch red pepper flakes
Sea Salt to taste
1 c grapeseed oil
Greek yogurt for dipping (optional)
Wash zucchini and grate in a bowl. Grate the onion and add to zucchini. Squeeze out excess liquid as much as possible. Add chopped fresh dill and mint, eggs, cheese, peppers, salt and flour and mix well until you have a runny dough. Let rest for 10 minutes. Be careful of oil splatter near children or pets. Heat the oil over medium heat in a cast iron pan or an electric skillet and drop batter with an ice cream scoop into oil and fry on both sides, about 5 minutes per side. Work in batches determined by size of skillet. If it’s frying too fast, reduce heat slightly. Place on a wire rack. Pat the tops with a paper towel to remove excess oil, if any. Salt lightly (optional but recommended). Serve warm or room temperature.
