Ingredients
1 1/3 pounds of zucchini
1 tsp salt
1/2 cup green onion, thinly sliced
2 large cloves garlic, finely chopped
1/4 cup mint, chopped
1/4 cup dill, chopped, plus 1 tsp to sprinkle on top
1 T grated lemon peel
1/2 tsp salt
1/4 tsp pepper
1 cup panko or bread crumbs, divided
1 egg
1 cup feta, plus 2 tbsp to sprinkle on top
oil for frying
1 pint strained yogurt
Preparation
Grate zucchini using the large holes of the grater. Place in a strainer and sprinkle with salt. Let stand for 30 minutes. Wrap zucchini in a towel and squeeze out as much liquid as possible. Place in a bowl and add the green onions, mint, dill, garlic, grated lemon peel, and salt and pepper. Stir in the egg, 1/2 cup panko (or breadcrumbs) and feta. Shape mixture into a patties, using about 2 tsp per patty. Dip patties in the remaining 1/2 cup panko (or breadcrumbs) and place on a foil or plastic lined plate. Refrigerate for at least 1 hour.
When ready, fry the patties in oil until golden. Serve with yogurt and an extra sprinkle of feta and dill on top.
