Zucchini Cakes with Feta

What to do with zucchinis in my pantry? This dish.

Adapted From Bon Appetit

Makes 12-18 patties, depending on size

1¹ / ₂ cups coarsely grated zucchini (from about 1 large)

1 tsp salt

1 large egg

1 large egg yolk

½ cup (or more) all-purpose flour

½ cup crumbled feta cheese

1 cup chopped fresh Italian parsley

½ cup chopped green onions

1 ½ tablespoons chopped fresh dill

½ cup (about) olive oil

½ cup (about) grapeseed oil

Plain Greek yogurt (optional, for dipping)

Toss zucchini and ½ teaspoon salt in a large bowl. Let stand 5 minutes. Transfer to a sieve. Press out excess liquid; place zucchini in a dry bowl. Mix in egg, egg yolk, ½ cup flour, cheese, and ½ teaspoon salt. Mix in parsley, onions and dill. If batter is very wet, add more flour by the spoonful.

Heat 2 tablespoons of olive oil and 2 tablespoons of grapeseed oil in a large skillet over medium heat. Working in batches, drop batter by rounded tablespoons into skillet. Fry patties until golden, 5 minutes per side, adding more oil as needed. Transfer to paper towels. Serve with yogurt.

Can be made 1 day ahead. Place on baking sheet, cover and chill. Rewarm uncovered in 350 degree oven for 12 minutes.

Seidenberg is co-founder of Nourish Schools,
a D.C.-based nutrition education company.