Ingredients

The following ingredients have 6 Servings
  • 2 cups shredded zucchini (2-3 medium zucchinis, 300 gr)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh parsley
  • 1 medium size onion finely chopped
  • 1/2 cup crumbled feat cheese
  • 1/2 cup shredded hard, salty yellow cheese (parmezan etc)
  • 1 egg
  • 2-4 tablespoons all purpose flour
  • 2-3 tablespoons olive oil
  • black pepper, eventually salt
  • 1 cup chilled strained Greek yogurt 10% or 2% fat
  • 1 pressed garlic glove
  • 1 teaspoon chopped fresh mint
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • salt

Instruction

  • Shred the zucchini and press out all the liquid. Eventually you can sprinkle some salt over the shredded zucchini aside for 30 min to let out all liquid. Then press.
  • In a bowl mix shredded zucchini, mint and parsley, onion, cheese, egg and pepper. If you add salt or not it depends very much on how salty is the cheese. Normally I don't add any.
  • Add 2-3 tablespoon flour. If the batter is too soggy, add one more and mix well.
  • Cover the bottom of a non-stick pan with olive oil and heat it.
  • With a tablespoon take portion wise from the zucchini mix and carefully place them in the pan. They look like pancakes.
  • When the patties are golden (after 5 min) flip them and let the other side fry for another five minutes.
  • When zucchini patties are golden brown, take them out from the pan and let them rest for some 10 minutes on a plate covered with paper towels.
  • Continue the frying till the zucchini mix is over.
  • For the yogurt dip: In a bowl blend the yogurt, the garlic, the mint, the olive oil and the vinegar. Add some salt and chill for at least one hour.