Greek Mezze Zucchini Recipe
Traditional Greek Mezze
This traditional Greek mezze zucchini recipe is perfect for those hot summer days. The delicious patties can be eaten hot or at room temperature, making them perfect for a picnic. They are popular during Lent when those who observe the Greek Orthodox religious tradition abstain from any foods derived from animals. You’ll find many variations for these patties.
The patties can be made gluten free easily by using cornstarch instead of flour, the result is particularly light in texture.
Serve with plain yogurt or add garlic, cucumber, and fennel for a dip.
The recipe is taken from The foods of the Greek Islands.
4 cups grated zucchini (3-4 zucchini)
drain in a colander for at least an hour
1 cup chopped scallions
1 cup chopped flat-leaf parsley
1 cup grated Parmesan cheese
1 cup flour or GF flour
1/4 cup chopped fresh mint
2 tablespoon chopped fresh oregano
Salt and freshly ground black pepper
Olive oil and canola for frying
In a large bowl, combine all ingredients except the oils for frying. Let stand at room temperature for 15 minutes.
In a deep skillet, heat the oils to 350 degrees F. To make a patty stir the zucchini mixture, taking a spoon scoop out a golf ball size ball, place into your hand and form into a flat patty, place into the hot oil. Fry, turning once for about 3-4 minutes.
Serve hot, or at room temperature.