By Caitlin Saniga
- 1 1/3 pounds medium zucchini (about 3), trimmed
- 1 teaspoon salt
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 2 garlic cloves
- 1 teaspoons finely grated lemon peel
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, beaten to blend
- 1 cup coarsely crumbled feta cheese
- canola oil (for frying)
- reduced-fat Greek-style yogurt (for garnish)
- additional chopped fresh dill (for garnish)
Grate zucchini on large holes of a 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 a rimmed baking sheet with parchment paper or foil. Wrap zucchini in a towel; squeeze out as much liquid as possible. Place zucchini in a 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 of zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patties; place on a baking sheet. Chill at least 1 hour.
Pour enough canola oil into a heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add the patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using a slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter. Top each with a dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.
Makes 12 servings.
Recipe: Bon Appetit
Photo: Caitlin Saniga