Greek Zucchini Cakes
Recipe courtesy of
Lori Stein,
Maura Webber,
and
Joanne Lamb Hayes
Show:
Sara's Secrets
Episode:
Farm Fresh
- 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.
Recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, Recipes from America's Small Farms, Villard, 2003
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