Mediterranean Zucchini and Feta Fritters
These tempting little patties are a hybrid of Turkish mücver and Greek kolokithokeftedes, and are served in those countries as part of an array of appetizers. A little bit like latkes, they are zesty and savory and laden with fresh herbs. Here they’re served with a simple yogurt sauce, but lemon wedges or tzatziki (Greek cucumber/yogurt dip) work well, too. Makes 40 to 45 patties, depending on size.
1 ½ pounds zucchini (about 2 medium)
1 teaspoon salt plus 1/8 teaspoon, divided
1 cup (8 ounces) Greek-style yogurt
1 large clove garlic, crushed
6 scallions/green onions, trimmed and finely chopped
½ cup chopped fresh dill
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 large eggs, lightly beaten
4 ounces well-flavored feta cheese, preferably made with sheep’s milk, crumbled
¾ cup unbleached flour
1/3 cup panko breadcrumbs
Freshly ground black pepper to taste
Pure olive oil as needed
Grate zucchini with the large holes of a grater. Toss with one teaspoon of the salt and let drain in colander for about 30 minutes.
Meanwhile, place yogurt in a small bowl and add crushed garlic and remaining 1/8 teaspoon salt, mix well and chill.
Squeeze as much moisture as possible from the zucchini and transfer to a large mixing bowl. Add scallions, dill, parsley, mint, eggs, feta cheese, flour, breadcrumbs and pepper. Stir well to blend.
Heat 1/8 inch of olive oil in large sauté pan over medium heat until hot. Form zucchini mixture into small patties about two to three inches across. Cook about three to five minutes per side until golden brown. Drain on brown paper or paper towels. Serve hot or warm with yogurt mixture for dipping or dolloping.
Zucchini “Parm”
Parmigiana di zucchini napoletana
A great party or buffet dish, this crowd-pleaser stays tasty even as it cools. Serves six.
1 ½-2 pounds zucchini (about 3 medium)
1/3 cup flour
2 large eggs
1 ½ cup coarse breadcrumbs (day-old or older, from a loaf of good crusty bread)
7 tablespoons extra-virgin olive oil, divided
1 small to medium onion, chopped finely (about ¾ cup)
2 cloves garlic, chopped finely
Pinch red pepper flakes
1 ½ pounds fresh in-season tomatoes, blanched in boiling water for 1 minute, drained, peeled and chopped coarsely (if not in season, use 28-ounce can Italian tomatoes)
½ teaspoon coarse sea salt (1/4 teaspoon if using canned tomatoes with added salt)
¼ teaspoon freshly ground black pepper
¼ cup packed fresh basil, shredded
7-to-10-ounce ball fresh mozzarella, sliced
1/3 cup grated Parmigiano
Preheat oven to 425 degrees Fahrenheit.
Wash zucchini, trim and cut on the diagonal into slices ¾-inch thick. Pat dry with paper towels.
Coat large baking tray with three tablespoons olive oil. Line up flour and breadcrumbs in plates; beat egg in shallow bowl. Coat each zucchini slice with flour, shake off, dip in beaten egg and then breadcrumbs, then place in oiled baking tray. Brush tops with remaining two tablespoons olive oil.
Bake 30 minutes or until golden brown and tender to point of small knife, turning over halfway through. Reduce oven to 375 degrees.
Meanwhile, make tomato sauce: Heat two tablespoons olive oil in deep stainless steel pot. Add onion, garlic and red pepper flakes and cook and stir for ten minutes, until beginning to soften. Add chopped tomato, salt and pepper and raise heat until mixture comes to a simmer. Lower heat and cook gently for about ½ hour. Remove from heat and stir in fresh basil.
Spread one-third of sauce on bottom of large shallow baking dish. Layer zucchini, sliced mozzarella, Parmigiano and sauce again, ending with cheeses.
Cover with foil and bake for 30 minutes, then remove foil and bake another 15 to 20 minutes or until it begins to brown on top. Let cool 10 to 15 minutes before serving.
