Zucchini Patties with Feta 2 Ways
Not low in fat, but absolutely yummy. I've made them a dozen times the first way. I prepared a huge batch of these at work the day before Christmas when Joe Albert, my Chef, decided to roll them in panko and deep fry them. Wow, they were amazing!
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) corn oil
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
FIRST OPTION: Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels.
SECOND OPTION: Thanks to my excellent Chef Joe Albert, I know can say that I like these better! Increase the flour by a shy ¼ cup. Form into patties and coat with panko (you'll need a solid 2-3 cups for the whole batch). Heat several cups of canola oil in a large pot or a deep fry machine until shimmering. Place the patties 1 or 2 at a time into the oil for about 3 minutes each or until golden. Drain on a paper towel.
