Zucchini patties with feta from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 114) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • Yildiz100 on January 14, 2018

    I make these almost exactly as written and I think they are delicious! The only difference is I fry them in just a couple of tablespoons of oil and that is plenty. It is important to squeeze the salted zucchini well and make sure the patties are allowed to fry until quite brown. I don't really love plain yogurt so I can't understand why it is so delicious with these. It is definitely a more than the sum of its parts situation. I have made 3 versions of this dish (also the ones from Classical Turkish Cooking, as well as the blog "Almost Turkish") and this version is my favorite.

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