Introduction
Zucchini Keftedes with Feta and Dill is an irresistible Greek-inspired snack that combines the earthiness of zucchini with the tangy richness of feta cheese, elevated by fresh dill and mint. This delightful appetizer pairs perfectly with a cold beverage or as part of a charcuterie board, offering an excellent balance of textures and flavors in every bite.
Tips for this recipe
To ensure tender keftedes, grate the zucchini to release its moisture before mixing with other ingredients. Adding a little bit of canola oil helps keep them from sticking together during frying. For optimal flavor, fresh herbs should be used whenever possible as they are far superior in taste compared to their dried counterparts.
Why you will love this recipe
The combination of zucchini and tangy feta cheese creates a unique flavor profile that’s both comforting and exotic. The use of fresh herbs brings a vibrant taste to each bite, making these keftedes an exciting addition to any meal. Their versatility allows them to be enjoyed in various settings – as a starter, with drinks at a gathering, or even as part of your main course for lunch or dinner.
Ingredients
1 1/3 pounds medium zucchini, trimmed
1 teaspoon coarse kosher salt
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon finely grated lemon peel
– Canola oil (for frying)
Adviced equipments
– Food Processor: Grating zucchini and mixing ingredients thoroughly.
– Mixing Bowls: Combining minced garlic, chopped herbs, or the final meatball mixture.
– Measuring Cups and Spoons: Accurate measurement of flour, eggs, and other components.
– Chef’s Knife: For onions, garlic, zucchini mincing.
– Cutting Board: A safe surface for chopping vegetables and herbs.
– Baking Sheet or Cookie Tray: Used to bake keftedes until golden brown.
– Oven: To cook the keftedes according to recipe instructions.
– Serving Platter: Ideal for presenting the finished dish.
– Grater or Microplane: For grating cheese if required in recipe steps.
– Colander: For washing zucchini thoroughly before use.
– Tongs: Useful for handling and turning keftedes during cooking to ensure even browning.
History of the recipe
Zucchini Keftedes originated from Greece, where they are commonly enjoyed as a snack or appetizer called “keftedes.” The name derives from the Greek word “kleftes,” which means thieves. This moniker is believed to have come about due to its humble origins and street food status in historical times when it was sold by vendors who traveled across the country. Over time, this dish has become a beloved part of Greek cuisine, showcasing the ingenuity of using every part of an ingredient (such as zucchini), making full use of its flavors and textures to create something delightful and satisfying.
Fun facts about this recipe
Zucchini Keftedes are a testament to the creativity in Greek cuisine, transforming humble vegetables into an appetizing snack full of flavor and texture contrasts. The use of feta cheese not only adds tanginess but also contributes to keeping these keftedes moist during cooking. Interestingly, zucchini is often associated with the Greek island of Lesbos, where it grows abundantly due to its favorable climate and fertile soil. Its inclusion in this recipe reflects both a nod to local produce and an adaptation to include readily available ingredients, making it accessible for home cooks everywhere while still offering authentic taste experiences.
