Zucchine Feta Cakes with Yogurt Mint Sauce

Zucchini Feta Cakes With Yogurt Mint Sauce

Makes about 12.

Pancakes:
1 lb. zucchini, coarsely grated 4 oz. sheep’s milk feta cheese,
crumbled
3 T. chopped fresh dill
2 T. chopped fresh mint
2 T. chopped Italian parsley 1/2 tsp. salt
1/4 tsp. freshly ground pepper 1 cup flour
2 eggs, lightly beaten Vegetable oil for frying

Sauce:
1 cup Greek-Style yogurt
2 cloves garlic, minced
2 tsp. minced fresh mint or dill 1/2 tsp. salt
Garnish:
Tomato wedges for garnish Fresh mint sprigs for garnish

1. For Pancakes, combine grated zucchini, feta cheese, dill, mint, parsley, salt and pepper in a large bowl. Using a fork, stir in the eggs and flour. For sauce, combine all ingredients in a small bowl; cover and refrigerate until serving time.
2. Pour enough oil into a nonstick skillet to a depth of 1/8 inch. Heat oil over medium heat until very hot but not smoking. Drop rounded tablespoons of zucchini mixture into hot oil. Fry pancakes, flattening slightly, until golden, about 2 minutes on each side. Drain on a rack or paper towels. Serve arranged on a platter garnished with tomato wedges and fresh mint. Top each pancake with a bit of the yogurt sauce.