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Recipe by:
America’s Small Farms, by Joanne Lamb Hayes and Lori Stein, Villard Books, 2003
Courtesy of Sustainable Table ® Description:
Ulrike and Wendi Hilborn started Penn Cove Farm CSA in Oak Harbor, Washington just before their first grandson, Matthew Ray was born. Grandma Hilborn includes information about the baby in most of her Cornucopia newsletters, along with admonishments to eat your vegetables, news of the fledging farm’s problems and successes, and recipes. She gets wonderful Greek recipes like this one from Thomas Soukakosis, owner of El Greco Restaurant. Cook time: 40 min Ingredients:
1 pound zucchini, grated
1 teaspoon kosher salt or ¾ teaspoon table salt
¾ cup crumbled Feta cheese (about 6 ounces)
1 free range large egg, lightly beaten
3 green onions, thinly sliced (about ¼ cup)
3 tablespoons all-purpose flour
¼ cup chopped pine nuts
1 tablespoon fresh or 1 teaspoon dried dill
1 ½ teaspoons fresh or ½ teaspoon dried oregano
1 garlic clove, finely chopped
¼ teaspoon freshly milled black pepper
Olive oil for frying
Directions:
1. Combine the grated zucchini and salt. Set aside for 5 minutes (no more or it will be mush).
2. Rinse in cold water and squeeze dry in a kitchen towel, or press until dry in a strainer or colander.
3. Combine cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper: fold into zucchini.
4. Form into 24 small cakes (about 2 tablespoons of mixture for each).
5. sauté in olive oil, turning once, until browned - about 3 minutes on each side. Serve immediately. Recipe Number 93 added on 2006-10-19
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