Recipe by Toby Jermain
Saw this on "Sara's Secrets" on FoodTV, and it just grabbed me! We had it for dinner the next night, and it was delicious. We were short on feta, so I used half of a log of Montrachet that has been hidden in the back of the fridge since '99... definitely what you would call 'aged goat cheese'!
- 1 lb zucchini, grated
- 1 teaspoon kosher salt or 3⁄4 teaspoon table salt
- 3⁄4 cup crumbled feta cheese (or fairly strong aged goat cheese)
- 1 large egg, lightly beaten
- 4 -5 green onions, thinly sliced
- 3 tablespoons flour
- 1⁄4 cup roughly chopped toasted pine nuts
- 1 bunch chopped stemmed fresh dill or 2 teaspoons dried dill, lightly crushed (use fresh)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, lightly crushed (use freshed)
- 2 -4 cloves garlic, finely chopped,to taste
- 1⁄4 teaspoon fresh ground black pepper
- extra virgin olive oil, for pan frying
Directions See How It's Made
- Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
- Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
- Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
- Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
- Drain on paper towels, and serve immediately.
- Yield: 24 cakes.