These patties are great to make with kids – think of them as a vegetarian version of a hamburger without the bun. They’re fast, crunchy, fun and a nice way to get vegetables onto the plate. Have the little ones grate the zucchini while you prepare the rest of the ingredients. For a completely vegetarian meal, serve the patties with an apple beet salad or the accompanying Garlic Yogurt Dip. Otherwise, serve them with the fried chicken. If you’re shopping in a farmers’ market for this recipe, prepare this in the summer when zucchini are in season and at their best.
2½ cups coarsely grated zucchini
½ tsp salt, divided
1 large egg, plus one yolk
½ cup all-purpose flour
½ cup feta cheese, crumbled
1 cup finely chopped arugula
2 tsp. finely chopped fresh parsley
½ cup chopped scallions
1 tbsp , plus 2 teaspoons chopped fresh dill
½ cup olive oil
½ cup corn oil
Garlic Yogurt Dip
2 tbsp. plain yogurt
2 tbsp. mayonnaise
1 garlic clove, crushed
¼ tsp. chili powder
1. In a small bowl, combine all the ingredients for the Garlic-Yogurt Dip. Set aside.
2. In a large bowl, toss the grated zucchini and ½ teaspoon of the salt. Let stand 5 minutes. Transfer to a sieve and press out excess liquid, and then place the zucchini in a dry bowl.
3. Add egg, yolk, flour and feta to the zucchini and mix until combined. Toss in the chopped arugula, parsley, scallions, and dill. If the batter is very wet, add 1-2 tablespoons of flour until mixture binds well.
4. Heat ¼ cup of the olive oil and ¼ cup of the corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls onto the skillet. Flatten and fry the patties until they are golden, about 5 minutes on each side, adding more olive oil and corn oil as needed. Transfer the patties to paper towels to drain excess oil. Serve alongside Garlic Yogurt Dip.