Zucchini Patties with Feta

(click to enlarge)	Zucchini Patties with Feta Turkey
(click to enlarge)	Serves: Effort: Sched: DoAhead:	6 app ** 1/2 hr Yes		A flavorful warm appetizer or breakfast dish, and a good way to keeping the garden zucchini under control. This recipe makes from 16 to 18 patties. Used for breakfast this recipe will serve 3 to 4 depending on appetite. Zucchini patties can be made ahead and rewarmed in a 350°F oven for about 10 minutes.

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Zucchini (1)
Salt
Egg
Egg Yolk
Flour
Salt
Parsley (3)
Scallions
Dill
Feta Cheese
Olive Oil (2)
-- Serve With
Yogurt

Prep

Grate ZUCCHINI on the course side of your grater. Mix with 1/2 t Salt and let stand 20 minutes or so turning occasionally. Wring out fairly dry.
Mix EGG and EGG YOLK, then FLOUR and 1/2 t Salt into Zucchini.
Chop PARSLEY, SCALLIONS and DILL fairly fine and mix into Zucchini.
Crumble FETA and mix into Zucchini.

RUN

Heat about 1/4 cup OLIVE OIL in a skillet. Spoon Zucchini mix into the oil in 1 ounce lumps and flatten into patties (Note-4). Fry both sides over moderately high heat until browned but not too dark. Add more Olive Oil as needed for frying as you go.
Drain on paper towels to absorb excess oil and keep warm.
Serve warm with Yogurt on the side.

NOTES:

Zucchini: Mediterranean squash or other green summer squash will work as well. They should be medium size, about 2 inches in diameter.
Olive Oil: This should be Pure Olive Oil or Pomace (higher temperature), not virgin which can't take the heat.
Parsley: Yes, that's a lot of parsley, but not unusual for a Turkish recipe. Use flat leaf (Italian) parsley, of course.
Frying: I find the best device for ladeling out the zucchini is a regular soup spoon. Scoop up a pile with it, dump it in the oil and push it in round shape, then pat it down flat with your spatula.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch