Eye for a Recipe

This tasty recipe from Food and Wine would be perfect for your next meatless Monday. Blend yogurt, lemon zest and juice, garlic, salt and pepper to make a sauce. Grate and drain zucchini and mix with eggs, scallions, herbs, feta, panko, salt and pepper. Form into patties and refrigerate for a half hour. Coat patties with more panko and then fry for a few minutes on each side. Cook’s note: I didn’t have yogurt so I made the sauce with mayonnaise, lemon juice and capers. I also omitted the garnish.

Avoiding Additives and Preservatives

Use a yogurt that is free of additives, such as Astro brand. I used Krinos feta. Most brands of panko are additive-free; check the label to make sure.

Ingredients:

Garlic yogurt

1 cup (250 ml) plain whole-milk strained (Greek-style) yogurt

½ teaspoon (2.5 ml) grated lemon zest plus 2 teaspoons (10 ml) fresh lemon juice

1 garlic clove, grated (about 2 teaspoons/10 ml)

½ teaspoon (2.5 ml) kosher salt

1/8 teaspoon (0.6 ml) black pepper

Zucchini fritters

2 pounds (900 g) zucchini

1 teaspoon (5 ml) kosher salt, divided

2 large eggs

3 medium scallions, thinly sliced (about ¾ cup/187 ml)

3 tablespoons (45 ml) chopped fresh dill

3 tablespoons (45 ml) chopped fresh flat-leaf parsley

2 tablespoons (30 ml) chopped fresh mint

7 ounces (200 g) Greek sheep-milk feta cheese, crumbled

1 ½ cups (375 ml) panko, divided

½ teaspoon (2.5 ml) black pepper

½ cup (125 ml) vegetable oil, divided

Additional ingredients

Capers, fresh dill sprigs, and chopped tomatoes, for garnish

Preparation:

Stir together yogurt, lemon zest and juice, garlic, salt, and black pepper in a medium bowl. Cover and let stand at room temperature to allow flavours to meld, about 1 hour.

Meanwhile, shred zucchini using the large holes of a box grater. You should have about 2 cups (500 ml). Stir together zucchini and ½ teaspoon (2.5 ml) salt in a large colander. Set aside, and let drain until zucchini release liquid, 10 to 15 minutes. Bundle zucchini in a clean kitchen towel, making sure to squeeze out as much liquid as possible.

Whisk eggs in a large bowl; whisk in scallions, dill, parsley, and mint until combined. Stir in drained zucchini, feta, 1 cup (250 ml) panko, black pepper, and remaining ½ teaspoon (2.5 ml) salt until panko is evenly distributed. Divide mixture into 12 balls; form each ball into a 2 ½-inch (6.35-cm) patty. Place on a large, rimmed baking sheet; refrigerate, uncovered, 30 minutes.

Preheat oven to 200 F (93 C). Place a wire rack inside a second rimmed baking sheet and set aside. Place remaining ½ cup (125 ml) panko in a medium-size shallow bowl. Remove patties from refrigerator, and coat tops and bottoms in panko, pressing lightly to adhere. Heat 2 tablespoons vegetable oil in a large skillet over medium. Add three patties to skillet; cook until golden brown on each side, two to three minutes total. Transfer patties to prepared baking sheet; keep warm in preheated oven. Repeat cooking process with remaining patties. Garnish fritters with capers, dill sprigs, and chopped tomatoes. Serve with garlic yogurt. Serves 6.

From Food and Wine