- 3 zucchini, washed and shredded with the skin on
- 2 eggs, lightly beaten
- 4 scallions, thinly sliced
- 3 tablespoons chopped fresh mint
- 1 cup crumbled feta
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- pinch of crushed red pepper flakes
- freshly ground black pepper
- olive oil for frying
All of my friends know that I'm not the biggest fan of fried food. I'll avoid frying things any chance I get, but this delicious little appetizer is so good that I'll bust out my frying equipment and clean the oil splatter gladly 🙂
**Tip: You can make this dish gluten free by substituting one or two boiled, mashed potatoes instead of the panko.
Place the grated zucchini in a colander and sprinkle with salt (about a 1/2 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it strain for at least 30 minutes.
Take the zucchini out of the colander in small bunches. Squeeze the bunches with your hands to remove as much of the remaining liquid as you can. Discard the liquid and place the strained zucchini in a dry bowl.
Add the sliced scallions, mint, feta and the pepper. Mix well. Add the beaten eggs, panko bread crumbs and salt. Mix until combined.
Heat the olive oil in a frying pan over medium- high heat.
Form the zucchini mixture into round walnut sized balls with your hands and press them lightly to flatten. This will allow them to cook evenly.
Fry them about 2-3 minutes on each side or until golden brow. Place them on a plate lined with paper towels to drain the excess oil.
Serve them with tzatziki sauce or marinara. Enjoy!