Tuesday, January 13, 2009

Zucchini Patties with Feta 2 ways

This one is for Susan and Kenny.  They were over my house for Christmas and I promised them I would post this recipe and the one that follows.  Enjoy

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) olive oil

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.