These wonderful zucchini cakes are flavored with feta cheese and scallions, and pan fried in olive oil until golden and crispy. It's paired with a tangy yogurt dill sauce to finish!
For the zucchini cakes:
1/2cupitalian style dry breadcrumbs
salt and pepper
olive oilfor frying
For the Dill Sauce:
2clovesfinely minced garlic
1/2tspdried dillsub 2 tsp fresh if you can
Grate the zucchini, then squeeze all the excess moisture out with a towel. Place in a bowl.
Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season to taste with salt and pepper, and set aside.
Mix the zucchini with the scallions, eggs, feta, italian bread crumbs, nutmeg, and season to taste with salt and pepper. Form into 8 wide patties. Press each patty into the panko breadcrumbs, and set the cakes aside on a platter.
Heat a frying pan over medium high heat, and add enough olive oil to coat the bottom of the pan. Fry the patties for 3 minutes on each side, until they are crispy and golden. Drain on paper towels and serve with the dill yogurt sauce and lemon wedges. Enjoy!