Courgette Keftedes with Feta and Dill

Ingredients for Courgette Keftedes with Feta and Dill

• 600g medium courgette, trimmed

• 1 teaspoon coarse kosher salt

• 80g thinly sliced spring onions

• 3 tablespoons chopped fresh dill

• 3 tablespoons chopped fresh mint

• 2 garlic cloves, minced

• 1 teaspoon finely grated lemon peel

• 110g panko (japanese breadcrumbs)

• 1 large egg, beaten to blend

• 240ml coarsely crumbled feta cheese

• Canola oil (for frying)

• Plain whole-milk or reduced-fat Greek-style yoghurt (for garnish)

• Additional chopped fresh dill (for garnish)

• Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yoghurt is a thick yoghurt that's sold at some supermarkets and at specialty foods stores.

Grate courgette on large holes of box grater onto clean kitchen towel. Sprinkle courgette with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with parchment or foil. Wrap courgette in towel; squeeze out as much liquid as possible. Place courgette in medium bowl. Mix in spring onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoons black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons courgette mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.

Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange keftedes on platter. Top each with dollop of yoghurt. Sprinkle each with dill. Serve warm or at room temperature.

Avvertenza

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