Add greens to your potatoes.
1 small pumpkin or 3 small zucchini, about 1 lb., grated
1/2 tsp salt
2 potatoes, 1/2 lb., peeled
4 garlic cloves, minced
4 scallions, chopped, both white and green
1 cup feta cheese, crumbled
1/4 cup fresh breadcrumbs
1/4 cup each fresh mint and basil, chopped
1 egg
Olive oil for greasing
Step 1: Place the grated zucchini in a colander. Add the salt and set aside for 15 minutes.
Step 2: Squeeze the excess moisture from the zucchini with your hands and place in a medium-sized bowl.
Step 3: Parboil the potatoes for 10 minutes in a large pot of boiling water. Drain and set aside to cool.
Step 4: Coarsely grate the parboiled potatoes over the bowl with the zucchini.
Step 5: Add the remaining ingredients to the bowl and use your hands to mix the ingredients together.
Step 6: Shape the zucchini mixture into patties and use a brush to lightly grease each side of the patty with olive oil.
Step 7: Place the patties on a baking sheet and place in the upper third of a preheated 425°F oven for 15 minutes until golden brown. Flip and bake for another 10 minutes. Serve warm.
Make Ahead: The zucchini patties can be prepared and refrigerated on the morning of serving day until ready to bake.
Tip: Make your own breadcrumbs for this recipe by placing a slice of bread in a food processor.
Makes 16 fritters
Reprinted with permission from Betty, Eleni and Samantha Bakopoulos' Three Sisters Around the Greek Table (2009 Adelfes).
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