Lalagites with a Twist

Ingredients

• 4 medium zucchinis, grated (about 4 cups / 480g) 4 medium zucchinis, grated (about 4 cups / 480g)
• 200g feta cheese, crumbled 200g feta cheese, crumbled
• 1/2 cup breadcrumbs (60g) 1/2 cup breadcrumbs (60g)
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 18g (4g sugars)
• Protein: 11g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze out any remaining liquid.
2. 2.
   In a large bowl, combine the grated zucchini, feta cheese, breadcrumbs, eggs, minced garlic, lemon zest, fresh dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a drizzle of olive oil in a large non-stick skillet over medium heat.
4. 4.
   Take a small handful of the zucchini mixture and shape it into a patty. Place it in the skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, leaving some space between each patty.
5. 5.
   Cook the Lalagites for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the Lalagites from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Serve the Lalagites warm as an appetizer, side dish, or light main course. They pair perfectly with a dollop of Greek yogurt or tzatziki sauce.

Treat your ingredients with care...

• Zucchini — Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the Lalagites from becoming too watery.
• Feta cheese — Use a good quality feta cheese for the best flavor. You can also crumble it yourself instead of buying pre-crumbled feta.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful not to include the bitter white pith.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the zucchini mixture.
• Serve the Lalagites with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a crispier texture, you can bake the Lalagites in the oven at 200°C (400°F) for about 15-20 minutes instead of pan-frying them.
• Experiment with different herbs such as mint or parsley to customize the flavor profile.
• Leftover Lalagites can be refrigerated and enjoyed cold the next day, or reheated in a toaster oven for a few minutes.

Serving advice

Serve the Lalagites warm as an appetizer or side dish. They are delicious on their own or paired with a dollop of Greek yogurt or tzatziki sauce. Garnish with a sprig of fresh dill for an extra touch of freshness.

Presentation advice

Arrange the Lalagites on a platter, stacking them slightly to create an inviting display. Drizzle some olive oil over the top and sprinkle with additional fresh dill for a pop of color. Serve with lemon wedges on the side for guests to squeeze over the Lalagites.