Kolokithokeftedes (Zucchini Patties) with Yogurt Dill Sauce
A summer staple in Greece, packed with ripe zucchini, pan fried to crispy perfection and served with Greek yogurt dill sauce.
Servings: 14 patties
Ingredients
Yogurt Dill Sauce:
- 1/2 cup Greek yogurt
- 2 tbsp fresh dill finely chopped
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
Zucchini Patties:
- 3 cups unpeeled zucchini (about 2-3 zucchini) grated
- 3 eggs beaten
- 6 tbsp parmesan grated
- 6 tbsp plain breadcrumbs
- 1/2 cup all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter for cooking
Instructions
- Mix together ingredients for yogurt dill sauce in a medium bowl and place in the fridge until ready to use.
- Using the large side of a box grater, grate zucchini and set aside. Grate parmesan if needed and set aside.
- Beat eggs in a large mixing bowl until frothy. Add zucchini, parmesan, breadcrumbs, flour, baking powder, onion powder, salt and pepper. Mix until combined.
- Melt butter in a large skillet over medium heat. Add 2 tbsp of mixture to pan for each patty. Use your spoon to flatten into round shape. Cook for 3 minutes per side or until browned. Remove to wire rack and immediately sprinkle with salt.
- Add more butter to pan as needed and repeat with the rest of the mixture.
Notes
Storing - place cooked patties in an airtight container and store in the fridge for 2 days.
Freezing - place cooked patties in an airtight container and freeze for up to 2 months.
Patties falling apart while cooking: the best way to avoid this is to ensure the bottom side is cooked and crisp before flipping, similar to a pancake.