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

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes