Saturday, September 08, 2012

to use up the last of the zucchini

Actually I have no garden so have no surplus of zucchini but they were a great price at the grocery this week.  I found this recipe in the Washington Post and gave it a try.  I must admit that I made some changes based on what I actually had on hand but it still turned out to be delicious.  I used a mix of fresh Italian parsley and curly parsley since my Italian parsley has been stunted by our drought but you just can't kill curly parsley.  I used less feta since I didn't have 1/2 cup feta, and I used dried dill since I had no fresh dill.  Oh, I also substituted a bit (not nearly a half cup) of yellow onion for the scallions.  Also, their zucchini must be far bigger than mine as I used 1 1/2 half average size zucchini, which measured at 1 1/2 cups before I took the water out, and we got about 7 patties from it. The only thing I would do is use more salt as I had to add salt at the table.  Maybe if you used the requested feta it would have a saltier taste.  But, this was quick, easy and forgiving.  I would definitely put this on my "ways to use up zucchini" list.

 Zucchini Cakes with Feta
From the Washington Post. Adapted From Bon Appetit
Makes 12-18 patties, depending on size
11 / 2 cups coarsely grated zucchini (from about 1 large)
1 tsp salt
1 large egg
1 large egg yolk
½ cup (or more) all-purpose flour
½ cup crumbled feta cheese
1 cup chopped fresh Italian parsley
½ cup chopped green onions
1 ½ tablespoons chopped fresh dill
½ cup (about) olive oil
½ cup (about) grapeseed oil
Plain Greek yogurt (optional, for dipping) 
Toss zucchini and ½ teaspoon salt in a large bowl. Let stand 5 minutes. Transfer to a sieve. Press out excess liquid; place zucchini in a dry bowl. Mix in egg, egg yolk, ½ cup flour, cheese, and ½ teaspoon salt. Mix in parsley, onions and dill. If batter is very wet, add more flour by the spoonful.
Heat 2 tablespoons of olive oil and 2 tablespoons of grapeseed oil in a large skillet over medium heat. Working in batches, drop batter by rounded tablespoons into skillet. Fry patties until golden, 5 minutes per side, adding more oil as needed. Transfer to paper towels. Serve with yogurt.
Can be made 1 day ahead. Place on baking sheet, cover and chill. Rewarm uncovered in 350 degree oven for 12 minutes.

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