Zucchini and Feta Fritters
Dairy MAX Quarantine Kitchen Cooking Club Part 1
I have accepted the challenge of stepping up to cook more during quartine time and with the help of Dairy Max I will be sharing some new and yummy recipes over the next few months! This first recipe is originally from Cooking LSL. After a few Pinterest scrolls, I found the recipe and, yes my images nowhere near look as amazing as Cooking LSL.
First off, I am not the cooking dietitian and I tend to halfway follow recipes. By that I mean if I don’t have 100% of everything the recipe calls for I do the best I can with what I have on hand and make it work. Let’s see how the Quartine Kitchen Cooking Club goes!!
I added my way of cooking in blue in case you are curious.
INGREDIENTS FOR THE ZUCCHINI CAKES:
- 2 medium zucchini — , trimmed, peeled and grated
- 1 tsp salt (I LOVE SALT and just grind salt into a dish until I feel it looks well-salted)
- 1/4 tsp black pepper (no measuring with peper- because I didn’t have measuring spoons) 🤦🏼♀️
- 1 garlic clove — , pressed (nope- had chopped garlic in a jar)
- 1 tbsp olive oil – again no measuring spoons on hand so who knows how much I used 🤪
- 1 tsp baking powder (totally forgot this one and had no baking powder at home)
- 2 tbsp chopped dill — (fresh or frozen) (I used dried spices- your guess is as good as mine how old that dill is)
- 2 large eggs
- 1 cup crumbled feta cheese (I used 1.5 cups b/c 1 cup looked too small and I LOVE CHEESE!)
- 3/4 cup breadcrumbs —
FOR THE YOGURT SAUCE:
- 1 cup Greek yogurt
- 1/2 small garlic clove — , pressed
- salt to taste
- 1-2 tsp chopped dill
Putting it all together
INSTRUCTIONS FOR THE ZUCCHINI CAKES:
Again how I actually made this dish is in blue so you can see how a non-cooking dietitian cooks.
Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.
- This took about an hour because I forgot to check on it and was working on other things
- also had to squeeze more water out because it didn’t drain really well.
After 20 minutes squeeze out as much liquid out of the zucchini as you can.
Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
- I used tin foil because no idea what a Slipat is
In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.
I used my hands to mix all this together and to form the little patties
Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.
- I added another step!
Because I like things a bit more crispy and know my baking and broiling skills are left to be desired, I heated up some oil, no idea how much in a pan. Turned the temp up to the highest because why not cook everything on the highest temp so it goes faster, and seared the patties on both sides before baking.
Bake at 350 F until golden – for 20-30 minutes.
How Did They Turn Out?
They actually turned out really good! According to the husband, they make the list of normal rotation! Pretty high praises to make the list in our house. The bottom line, it was really easy and pretty quick, minus the draining of the zucchini. If I could have found some zucchini that was already shredded and drained that would have saved a bunch of time.
Stay tuned for more Quartinine Kitchen Cooking Club as I work through more Pinterest recipes with help from Dairy Max
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.