INGREDIENTS:
1 1/3 cups zucchini, grated
1 tsp coarse kosher salt
1/2 cup green onions, thinly sliced
3 tbsp fresh dill, chopped
3 tbsp fresh mint, chopped
2 garlic cloves, minced
1 tsp lemon zest, finely grated
1 cup Panko breadcrumbs
1 large egg, beaten
1 cup coarsely grated feta cheese
Canola Oil (for frying)
Plain Greek-style yogurt
Thinly layer grated zucchini on a sheet tray lined with a clean kitchen towel and sprinkle with salt. Let stand for at least 30 minutes or up to 1 hour. Gently remove excess moisture from grated zucchini and place in a medium bowl. Combine with green onion, dill, mint, garlic, bread crumbs, lemon zest, egg and feta. Form mixture into 1.5″ to 2″ diameter disks and chill for at least 1 hour before frying. In a large skillet, add approximately ¼ inch of canola oil and heat to medium-high. Add a few cakes to the oil at a time and cook until golden brown (about 3 to 4 minutes on each side). Remove from skillet and place onto a paper towel to soak up any excess oil. Repeat until all are fried golden brown. Garnish with a dollop of yogurt, fresh dill, mint and lemon zest.
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