Zucchini Feta Patties


Zucchini Feta Patties

Yield: About 12 patties


    • 2 1/2 cups coarsely grated zucchini (from about 3 medium zucchini)
    • 1 tsp salt, divided
    • 1 large egg
    • 1 large egg yolk
    • Zest of 1 lemon (1 1/2 tsp)
    • 1 clove garlic, minced
    • 1/2 cup all-purpose flour, plus more as needed
    • 1/2 cup crumbled feta cheese
    • 1 cup chopped fresh parsley
    • 1/2 cup chopped green onions
    • 1 1/2 Tbsp chopped fresh dill
    • 6 Tbsp olive oil
    • 6 Tbsp corn oil
Dill Yogurt Sauce
  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • 2 tsp chopped fresh dill
  • 2 tsp fresh lemon juice
  • Salt and freshly ground black pepper, to taste


  • Whisk all Dill Yogurt Sauce ingredients together in a bowl. Cover and allow to rest in refrigerator while preparing patties.
  • Sprinkle 1/2 tsp salt over zucchini, toss and let rest 5 minutes. Using paper towels or a sieve, press excess liquid from zucchini. Place zucchini in a mixing bowl. Add egg, egg yolk, lemon zest, garlic, flour, feta and 1/2 tsp salt (or less to taste), and toss to evenly coat. Mix in parsley, green onions and dill. If batter is very wet, mix in more flour by the spoonful.
  • Heat 2 Tbsp olive oil and 2 Tbsp corn oil in a large skillet over medium heat. Working in batches, carefully drop batter about 3 Tbsp at a time into skillet (I just used a 1/4 cup and filled 3/4 full, I also flattened them a little with the back of a measuring cup once in the skillet). Fry patties until golden brown on bottom, then carefully flip and cook opposite side until golden. Transfer to paper towels to drain. Add more oil as needed and continue to fry in batches. Serve warm with Greek Yogurt Sauce.

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