Recipe courtesy of Lori Stein, Maura Webber, and Joanne Lamb Hayes
Episode: Farm Fresh
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Greek Zucchini Cakes
Total:
50 min
Prep:
30 min
Inactive:
5 min
Cook:
15 min
Yield:
24 cakes
Level:
Intermediate
Total:
50 min
Prep:
30 min
Inactive:
5 min
Cook:
15 min
Yield:
24 cakes
Level:
Intermediate

Ingredients

Directions

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.

Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

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