This is a recipe that I made over a year ago and keep meaning to finish writing out the procedure for. At this point it would be safe to say the details may be a bit fuzzy. It is zucchini season here in Southern New Jersey so this recipe is great for all those squashes that are ready to pick but you dont know what to do with. I adapted this one from "small bites" a fun cookbook I picked up on a whim. There is something about attractively arranged small foods that just appeals to me. Perhaps that is what is behind the Tapas trend in restaurants. They are best eaten immediately after frying as they lose some crispyness after sitting. Serve these with Yogurt Dill Sauce.1 tbsp salt
1 1/2 cups breadcrumbs*
6 green onions
2 eggs, lightly beaten
2/3 cup feta cheese, crumbled*
2/3 cup feta cheese, crumbled*
1/4 cup mint leaves, finely chopped
1/4 tsp ground nutmeg
salt and ground pepper to taste
1/2 cup rice flour
about 2 cups coconut oil
Procedure:
Grate zucchini, place in a colander and sprinkle with the salt to remove excess moisture. Let sit for 30 minutes. Preheat oven to 375 degrees. Set aside 8 tbsp of breadcrumbs and spread the remaining on a baking sheet covered in parchment paper. Bake for 5 minutes, stir and then bake for another 5 minutes until golden and crisp. Let cool.
Rinse zucchini and squeeze out excess liquid with your hands. Pat dry with a towel. Mix zucchini with onions, eggs, feta, reserved 8 tbsp breadcrumbs, mint and nutmeg. Season with salt and pepper.
Dust hands with rice flour and then form round 2-inch wide patties with the zucchini mix. Roll patties in toasted breadcrumbs making sure they are completely coated and lay on a cookie sheet.
Heat oil in large frying pan with high sides over medium-high heat. Use enough oil so that each patty is submerged half way. Fry the patties for about 3 minutes, then flip over and fry on the other side, until crisp and golden color. Remove from oil and drain on paper towels.
Serve immediately with Yogurt Dill Sauce (recipe below).
Rinse zucchini and squeeze out excess liquid with your hands. Pat dry with a towel. Mix zucchini with onions, eggs, feta, reserved 8 tbsp breadcrumbs, mint and nutmeg. Season with salt and pepper.
Dust hands with rice flour and then form round 2-inch wide patties with the zucchini mix. Roll patties in toasted breadcrumbs making sure they are completely coated and lay on a cookie sheet.
Heat oil in large frying pan with high sides over medium-high heat. Use enough oil so that each patty is submerged half way. Fry the patties for about 3 minutes, then flip over and fry on the other side, until crisp and golden color. Remove from oil and drain on paper towels.
Serve immediately with Yogurt Dill Sauce (recipe below).
Dill Yogurt Sauce
1 14 oz container plain, whole yogurt
2 tbsp fresh dill
1/2 tsp salt
1/2 tsp freshly cracked pepper
Place a piece of cheesecloth over a mesh strainer and then place strainer over a bowl. Pour the yogurt into the strainer on top of the cheesecloth and let sit a couple hours or overnight in the refrigerator so that excess moisture drips through. This will help to make the sauce thicker.
Pour yogurt into a small bowl and stir until smooth. Chop dill into small pieces and then add to yogurt along with the salt and pepper. Stir to mix and then place into serving bowl. Serve.
Place a piece of cheesecloth over a mesh strainer and then place strainer over a bowl. Pour the yogurt into the strainer on top of the cheesecloth and let sit a couple hours or overnight in the refrigerator so that excess moisture drips through. This will help to make the sauce thicker.
Pour yogurt into a small bowl and stir until smooth. Chop dill into small pieces and then add to yogurt along with the salt and pepper. Stir to mix and then place into serving bowl. Serve.
Notes:
*For the cheese in the cake mixture I used a raw goat's milk feta I found at Bonterra Market in EHT.
*The breadcrumbs are made of Berlin Natural Bakery's Whole Grain Spelt. I can tolerate spelt in moderation and I think these taste as close to wheat as possible, which is a nice transition for people who are not gluten-free.
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