Description
Crispy exterior with a tender, flavorful interior, these zucchini and feta balls are a delightful Mediterranean treat.
Ingredients
Scale
- 500 g fresh zucchini, grated
- 200 g authentic Greek feta cheese, crumbled
- 2 fresh eggs
- 100 g panko breadcrumbs
- 1 clove garlic, minced
- 1 small onion, finely chopped
- Freshly ground pepper, to taste
- Olive oil, for frying
- 1 tablespoon coarse salt
- 200 g thick Greek yogurt, for dipping
- 2 tablespoons fresh mint, chopped
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
Instructions
- Wash and dry the zucchinis thoroughly while keeping the skin intact.
- Grate the zucchinis using the coarse side of a box grater. Place on a kitchen towel, sprinkle with salt, and let sit for 15 minutes.
- Wring out the moisture from the zucchini using the towel.
- In a large bowl, crumble the feta cheese, then add the drained zucchini.
- Incorporate the eggs one at a time, mixing thoroughly after each.
- Fold in the garlic and onion.
- Add the panko breadcrumbs while mixing until a cohesive mixture forms.
- Shape the mixture into golf ball-sized boulettes.
- Heat olive oil in a frying pan to 160°C and fry the boulettes for 5-7 minutes on each side until golden brown.
- For the yogurt sauce, combine Greek yogurt, chopped mint, curry powder, and lemon juice. Mix well and refrigerate until serving.
Notes
These can be baked at 200°C for a lighter option or customized with other vegetables and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg