Greek Zucchini Patties
This month’s recipe comes to us from Greek tour leader (and olive grower) Yorgos Paraskevopoulos. It’s a traditional holiday food you’ll see throughout Greece and Turkey.
This time of year zucchini squash can be found in all shapes and sizes around
-2 lbs. of zucchini squash, peeled and sliced (don’t forget to remove the veins and pits!) then chopped finely, using a cheese grater. Leave the squash overnight in a colander and squeeze to drain before using
There is a Turkish counterpart to the Greek kolokithokefte. The Turkish version tastes familiar to the Greek dish and, at the same time, interestingly different when served with a dill or mint yoghurt, as is the case in
-1/2 cup crumbled feta cheese
Plain Greek yogurt
Toss zucchini and ½ teaspoon salt in large bow. Let stand 5 minutes. Transfer to sieve and press out excess liquid. Place zucchini in dry bowl and mix in egg, yolk, ½ cup flower, cheese, and ½ teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add floor gradually. Heat 2 tablespoons each of olive and corn oil. Using a spoon to form balls, fry the patties until golden, about 5 minutes per side, adding more olive and corn oil as needed. Transfer to paper towels. Serve with yogurt. This recipe can also be made ahead of time and they will stay fresh in the refrigerator for a day or two. To rewarm, place on a baking sheet and bake in oven for 12 minutes at 350 degrees.