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!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.