Recipe

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).