Zucchini Keftedes with Feta and Dill
• PREP TIME: 1 hour
• TOTAL TIME: 3 hours 30 minutes
• 1 1/3 pounds medium zucchini, trimmed
• 1 teaspoon coarse kosher salt
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 1 cup coarsely crumbled feta cheese
• Canola oil (for frying)
• Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
• Additional chopped fresh dill (for garnish)
Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.
• Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
• Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.
• Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
• Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.