Sunday, September 22, 2013

Zucchini and Feta Patties with Tzatziki Sauce

Kouzina, a Greek cafe, opened in town, and I became friends with the owner, Brian.  Being a good businessman, he also brought me tidbits of food to try on the house.  Kolithokeftedes, or zucchini patties, landed on my table one day.  One bite and I was hooked.

For Sunday football, I got a craving for these something fierce.  I used this recipe from Symon's Suppers as a base, and I was off and running.

These fritters are crispy from being pan-fried, soft from the zucchini, and very flavorful from the feta. With the tzatziki, they are fresh and lively. Delicious.

Unfortunately, Kouzina has closed, and we are out of luck for a local place to get Greek eats.  We will miss you, Brian!

2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying


Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.

In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.

Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Serve with tzatziki sauce.

Tzatziki Sauce

For tzatziki sauce, go to the recipe here.

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