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Zucchini Keftedes Recipe

Ingredients

How to make it

  • Directions to Prepare the Keftedes

  • 1. Spread out the kitchen towel, and then grate the zucchini through the large holes on a box grater directly on the towel. Use the second largest holes on the grater.
  • 2. Sprinkle some kosher or sea salt on to the grated zucchini and let the zucchini rest for 30-60 minutes.
  • 3. While the zucchini is resting, in a large bowl, add the green onions, garlic, dill, mint, black pepper, paprika and some salt to taste and fold until well combined. Optionally, you can also add the Kalamata olives.
  • 4. Once the zucchini has rested to drawn out its some of its water content, pick up the towel by its 4 corners to form a sack, as if you were making cheese, and then twist and squeeze the sack of zucchini over a sink to remove as much of the moisture as possible.
  • 5. Place the zucchini in the bowl in which you already have the other ingredients.
  • 6. Add the bread crumbs, feta cheese, lemon zest and juice and fold to combine.
  • 7. Lastly, add the beaten egg and fold to incorporate well.
  • 8. Using your hands, form into round patties about 2 inches (i.e., 5-6 cm.) in diameter and 1/2 inch (i.e., 1-1.5 cm) thick, place on a large dish or small cooking sheet and refrigerate for at least 2 hours or until ready to cook See Photo. TIP: Lightly wet your hands to make forming easier.

  • Directions to Cook the Keftedes

  • 1. Add canola oil (or any neutral oil with a high smoking point) to a heavy bottom frying pan about 1/3 the depth of the thickness of the Keftedes and heat on a medium-high flame. Let the oil heat thoroughly.
  • 2. Place the Keftedes gently into the pan and fry until medium-to-dark, golden brown (About 10 min. per side). Don’t be tempted to move them; let the Keftedes brown without moving them. TIP: If you place them clockwise in the pan starting at the 12 O-clock position, you can keep track of the order in which to flip them.
  • 3. Gently turn over to fry the other sides, and placed done Keftedes on a paper towel.
  • 4. While the Keftedes are resting, place the yogurt or sour cream in a small bowl and add your desired herb(s). Stir well with a wooden spoon. You will use this yogurt as a condiment. Garnish with fresh dill or in any way you wish. NOTE: I prefer mixing 1 part Greek yogurt and 1 part sour cream.
Here are the prepared, uncooked keftedes.   Close

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