Greek Zucchini Cakes


 This recipe serves


  • 1 lb zucchini, grated Squash, summer, zucchini, includes skin, raw
  • 1 tsp kosher salt Salt, kosher
  • 3/4 cup crumbled feta cheese Cheese, feta
  • 1 large egg, lightly beaten Egg, whole, raw, fresh
  • 3 green onions, thinly sliced Onions, green, spring or scallions (includes tops and bulb), raw
  • 3 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • ¼ cup chopped pine nuts Nuts, pine nuts, pignolia, dried
  • 1 tbsp chopped fresh dill Spices, dill weed, fresh
  • 1 ½ tsp chopped fresh oregano Spices, oregano, ground
  • 1 clove garlic finely chopped Garlic, raw
  • ¼ tsp freshly ground pepper Spices, pepper, black
  • olive oil Oil, olive, salad or cooking


Step 1

Combine the grated zucchini and kosher salt. Set aside for 5 minute ( no more) Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry. Combine the cheese, egg, green onions, flour, pine nuts, dill oregano garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 cakes ( about 2 Tbsp of mixture each) and saute in olive oil turning once until browned, about 3minutes on each side. Serve immediately


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