Zucchini Keftedes with Feta and Dill
You can never have too many side dish recipes, so give Zucchini Keftedes with Fetan and Dill a try. This recipe makes 12 servings with 231 calories, 11g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of egg, green onions, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.
Grate zucchini on large holes of box grater onto clean kitchen towel.
Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible.
Place zucchini in medium bowl.
Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter. Top each with dollop of yogurt.
Serve warm or at room temperature.