September 24, 2007

zucchini cakes with dill and feta

zucchini cakes with dill and feta

Another zucchini recipe! Get used to it!

I did spare you all at least one time. I actually didn't post a BBQ'd zucchini I made about a month ago. It just didn't turn out and neither did my pictures of it.

We already have given out 3 zucchini's to folks. And over the weekend, I actually shredded two very giant sized ones and put them into bags and into the deep freezer for use later on.

I tried this recipe out from a friend who highly recommended it. She really was pleased with it. I, on the other hand, felt it was a bit more effort than I wanted to put in. It was tasty but just too much work for me. I'm don't like things taking too long to make. Also, I found the cakes a bit greasy from frying in oil, even after draining onto paper towels.

If I were to make this again, I would likely leave it as a "mash" instead of forming them into "cakes" to cut down the prep time. Maybe even add ground beef to it for those non vegie only people.

...

zucchini cakes with dill and feta

500 g zucchini, coursely grated
1 medium onion, diced
Olive Oil
1 garlic clove, minced
3 Tbsp flour
1 large egg, beaten
100 g feta
small bunch dill
salt & pepper to taste


Coarsely grate zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.

Chop onions finely and warm them gently with a little oil in a shallow frying pan. They should soften but not color. Pat zucchini dry with paper towels or wring them out lightly in your hands. Peel and chop garlic and stir into the onions along with zucchini. When all is soft and starting to turn pale gold, stir in flour and continue cooking for a couple of minutes or so, with the occasional stir, to cook the flour. Beat egg lightly and stir it into onion mixture, then crumble in the cheese and chopped dill. Season with black pepper and a little salt.

Heat 4 tablespoons of olive oil in a shallow pan, drop heaped tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully - they will be fragile - and cook the other side. Lift the cakes out with a spatula and drain briefly on paper towels.

Recipe from: Zucchini cakes with dill and feta, "Kitchen Diaries", Nigel Slater.


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