After tasting this Mediterranean and Middle Eastern delight, even avowed zucchini haters will sing the vegetable’s praises. If you don’t have—or you dislike—dill, use other herbs such as basil, chives, and mint, and try French or Bulgarian feta for a milder and less salty alternative to the Greek cheese. Serve these zucchini patties with traditional meze dishes such as tzatziki, labaneh, tabbouleh, fattoush, olives, dolma, hummus, and kibbeh, for an array of appetizers.

　　

Ingredients

Makes about 18 patties

　　2 1/2 cups coarsely grated zucchini (from about 3 medium)

　　1 teaspoon salt

　　1 large egg and 1 large egg yolk

　　1/2 cup all-purpose flour, or more as needed

　　1/2 cup crumbled feta cheese

　　1 cup chopped fresh flat-leaf parsley leaves

　　1/2 cup chopped green onions

　　1 1/2 tablespoons chopped fresh dill

　　1/2 cup olive oil, or as needed

　　1/2 cup corn oil, or as needed

　　Plain Greek yogurt, for serving

　　

Step 1

Toss the zucchini and 1/2 teaspoon salt in a large bowl. Let stand 5 minutes, then transfer to a sieve. Press out the excess liquid.

　　

Step 2

Place the zucchini in a dry bowl. Mix in the egg, yolk, 1/2 cup flour, the cheese, and remaining 1/2 teaspoon salt. Mix in the parsley, onions, and dill. If the batter is very wet, add more flour by spoonfuls until it is stiffer.

　　

Step 3

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls into the skillet. Fry the patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels to drain. Serve with yogurt.

　　

DO AHEAD

Step 4

The ZUCCHINI PATTIES can be made 1 day ahead. Place on a baking sheet, cover, and chill. Rewarm, uncovered, in a 350°F oven 12 minutes.

　　The Epicurious Cookbook