How to make
Prepare a large bowl in which to place a thin kitchen cloth.
Grate the zucchini on the cloth in a bowl using the large blades of the grater.
Sprinkle with a generous amount of salt to help the zucchini release more moisture.
Mix and squeeze the mixture with your hands. Wrap it in the towel and squeeze very tightly in your hands to release as much liquid as possible.
The less moisture the zucchini mixture has, the crispier your zucchini patties will be!
Transfer them from the cloth into a clean, dry bowl.
Finely chop the green part of the onion.
Finely chop the mint, dill and basil leaves and add them all into the bowl.
Add the lemon peel, cumin, chili flakes, crumbled feta and 2 eggs.
Mix until all ingredients are fully combined.
Add the flour and mix just to combine. Don't overdo it.
Place a non-stick skillet over medium-high heat.
Add 2-3 tablespoons of olive oil.
Take spoonfuls of the mixture and carefully add them to the hot oil. Do not fill up the pan with the vegetable patties - leave space between them.
Gently press them to flatten them a bit.
Fry on both sides until nice and golden color is obtained - just like pancakes!
When done, transfer them into a plate lined with paper towels to absorb the excess oil.
Repeat the same process until all of your mixture has turned into crispy frittatas.
For the sauce;
Combine yogurt, honey, cumin, chili, salt and freshly ground pepper in a bowl and your sauce is ready.
Serve our Greek Zucchini Patties with the sauce, sprinkle with finely chopped fresh cilantro if desired! Enjoy your meal!
