Fresh & Flavorful; Zucchini Patties With Feta!

My friend Trixi recently asked me for a recipe which uses zucchini.

I like zucchini, but seem to seldom use it. Feeling inspired, I dug through recipes I had archived, and found this nice recipe I have enjoyed in years past.

These zucchini patties are very flavorful, and simple to make, and yogurt if the perfect garnish to top this fried delight.

Zucchini Patties With Feta

Skill level:

Ingredients

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) flour
1/2 cup crumbled feta cheese (herbed goat cheese works VERY well, too)
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions (stems, and all)
1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil
1/2 cup (about) corn oil

Plain Greek yogurt

Preparation

1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. 
2. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
3. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. 
4. Working in batches, drop batter by rounded tablespoonfuls into skillet. Press flat, so that the frying patties are 2 to 2 1/2 inches wide,
5. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. 
6. Transfer to paper towels. 
7. Serve with yogurt.

Additional Notes

• Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. 
• Corn oil can be skipped, using just olive oil.
• A dusting of paprika over the yogurt adds a splash of color and flavor.