Zucchini is one of the most versatile vegetables. It adds sweetness when shredded into dishes and is excellent fried. This version is a delicious alternative to traditional Greek fried zucchini. Serve it as an appetizer or as a main but be prepared to get your hands dirty when rolling the meatballs.
Ingredients
2 large zucchini, shredded
2 teaspoons Kosher salt
1/2 white onion, finely chopped
2 tablespoons olive oil
1/3 cup shredded parmesan cheese
2/3 cup shredded feta
2 scallions, finely chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
4 tablespoons fresh parsley, chopped
Zest of one lime
1 egg
1/3 cup flour
4 tablespoons Panko bread crumbs
2 teaspoons Kosher salt
Oil for frying
Additional flour for dusting
Shred the zucchini, squeeze out the moisture, and roll it in a paper towel to absorb the remaining moisture. Let the zucchini rest for a few minutes. While the zucchini is drying, soften the white onion in the olive oil until translucent (about 3 minutes.) Add to the zucchini along with the fresh herbs and salt. Toss together. Add the Parmesan cheese, feta cheese, lime zest, chopped scallions, and egg. Mix together. Add flour and bread crumbs and mix together until combined. Cover with plastic wrap and refrigerate for 1 hour.
Once the mixture has chilled, lay about 1/4 cup of flour onto a piece of parchment paper. Heat the oil while preparing the meatballs. The oil needs to be hot. Using your hands, roll balls of the zucchini mixture into 1” to 1 1/2” balls and coat in the flour. (Hint: get your husband to do this for you.) Drop into the hot oil and brown on all sides.
Serve immediately with a side of tzatziki.
Makes 15 to 20 zucchini balls, depending on the size.
Patataki 