This recipe is adapted from Jennifer Joyce's "Small Bites" (DK Publishing 2005).
1 pound small zucchini, grated, salted and drained
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1¾ cups bread crumbs, divided
4 scallions, finely chopped
2 eggs, lightly beaten
º cup feta, crumbled
½ cup fresh mint, chopped
¼ teaspoon nutmeg
Olive oil for frying
Dill yogurt dip
1 cup Greek-style yogurt
2 tablespoons fresh dill, chopped
Salt, pepper to taste
Squeeze zucchini dry, then mix with ½ cup bread crumbs, scallions, eggs, feta, mint, nutmeg, salt and pepper. Form into 15-18 small, plump patties.
Pour the rest of the bread crumbs into a shallow bowl and coat the zucchini cakes with bread crumbs.
Meanwhile, mix the dip ingredients until smooth.
Heat a frying pan over medium heat. Add a ½ inch or so of olive oil and heat until a bread crumb sizzles when dropped in. Fry the patties for about two minutes per side, until golden brown. Drain on paper towels and sprinkle with a little more salt, if needed. Serve with the dill yogurt sauce for dipping.