Zucchini Keftedes with Feta and Dill
Zucchini Keftedes with Feta and Dill is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Grate zucchini on large holes of box grater onto clean kitchen towel.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrate 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
