Greek Zucchini Cakes
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
6-8 large cakes
- Serves:
- 4
ingredients
- 1 lb zucchini, grated
- 1 teaspoon kosher salt or 3/4 teaspoon table salt
- 3⁄4 cup crumbled feta cheese (or fairly strong aged goat cheese)
- 1 large egg, lightly beaten
- 4 -5 green onions, thinly sliced
- 3 tablespoons flour
- 1⁄4 cup roughly chopped toasted pine nuts
- 1 bunch chopped stemmed fresh dill or 2 teaspoons dried dill, lightly crushed (use fresh)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, lightly crushed (use freshed)
- 2 -4 cloves garlic, finely chopped,to taste
- 1⁄4 teaspoon fresh ground black pepper
- extra virgin olive oil, for pan frying
directions
- Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
- Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
- Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
- Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
- Drain on paper towels, and serve immediately.
- Yield: 24 cakes.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!