Ingredients:
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 eggs, 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:
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.
Servings: Serve
Time preparation: 60 min.
Time total: 75 min.