'Need a tasty Greek meze μεζέ side dishe? Meze are small plates, like Spanish tapas, served from sunset to late night gatherings in a café, around the kitchen table, and at parties. It is a three thousand year old tradition, with the idea "no drinks should be served without a nibble" (small bites mezédes μεζέδες).Φρυγανιές ψητό κολοκυθάκια με ρίγανη και μέντα
/fryganiés psitó kolokythákia me rígani kai ménta/
Severs 6
Preheat the oven to 375F (190C)
Preheat the oven to 375F (190C)
2 pounds (900 g) organic grated zucchini κολοκύθι /kolokýthi /
2/3 cups (135 g) crumbled feta cheese φέτα, /féta/ , "slice"
2 organic eggs, lightly beaten
5 organic scallions, white and tender green parts finely chopped
1/3 cup (65 g) chopped fresh mint or 5 tsp. (25 g) dried mint
1/4 cup (50 g) chopped fresh oregano or 4 tsp. (20 g) dried oregano
1 to 1 1/2 cups (200-300 g) (gluten-free) flour
black pepper to taste
organic yogurt
1. Put the grated zucchini in a colander, sprinkle with sea salt, rub between your palms, wring out as much as possible.
2. Place the zucchini in a bowl and add the feta, eggs, scallions, and herbs.
3. Add half the flour and stir.
4. Add more flour a few spoonfuls at a time until the mixture is a very thick batter.
5. Season with pepper to taste.
6. Refrigerate covered for an hour.
7. Shape into patties.
8. Place on a baking pan with parchment paper.
9. Bake until golden brown and crisp, about 15-20 minutes. Turn once.
10. Serve with organic yogurt with other Greek meze dishes (olives, hummus, dolmades, spanakopita, crisp lamb meatballs, tzatziki and bread...)
-modified Ikaria
2/3 cups (135 g) crumbled feta cheese φέτα, /féta/ , "slice"
2 organic eggs, lightly beaten
5 organic scallions, white and tender green parts finely chopped
1/3 cup (65 g) chopped fresh mint or 5 tsp. (25 g) dried mint
1/4 cup (50 g) chopped fresh oregano or 4 tsp. (20 g) dried oregano
1 to 1 1/2 cups (200-300 g) (gluten-free) flour
black pepper to taste
organic yogurt
1. Put the grated zucchini in a colander, sprinkle with sea salt, rub between your palms, wring out as much as possible.
2. Place the zucchini in a bowl and add the feta, eggs, scallions, and herbs.
3. Add half the flour and stir.
4. Add more flour a few spoonfuls at a time until the mixture is a very thick batter.
5. Season with pepper to taste.
6. Refrigerate covered for an hour.
7. Shape into patties.
8. Place on a baking pan with parchment paper.
9. Bake until golden brown and crisp, about 15-20 minutes. Turn once.
10. Serve with organic yogurt with other Greek meze dishes (olives, hummus, dolmades, spanakopita, crisp lamb meatballs, tzatziki and bread...)
-modified Ikaria
