Cooking in Pajamas

My Nona made the most delicious Keftedes.   Keftedes are Greek meatballs, and my Nona's version was a savory combination of leeks and ground beef, seasoned, then formed into patties, and fried in oil.  Every Greek family has their own version, like every Italian family has their own marinara sauce.  We actually pronounced it kiv-ti-kahs.  Who knew if that was correct, but that was the way my Sephardic family pronounced it.

Kolokithokeftethes are actually Zucchini Keftedes.  Zucchini Keftedes are actually Greek Zucchini Patties or Zucchini Fritters.  Why didn't I just say that in the beginning, you ask?   They aren't all exactly the same.  Depending on whether the recipe has originated in Turkey or Greece, different versions of the recipe can have subtle differences, such as the addition of fresh parsley and onions in the Turkish version.  This version is a very traditional Greek version.

It took me two decades to replicate Nona's recipe, but during my recipe research, I found hundreds of Keftedes recipes.  There were endless combinations of meats, herbs, spices, vegetables and cheeses.   I was especially intrigued by the vegetarian versions.  I got very creative with dipping sauces (almost any food is better with a dipping sauce).  Of course, tzatziki is the most traditional, and works with just about every Keftede, but I also tried versions of ranch dressing, honey mustard, spicy dipping sauces, jezebel sauce...the list is endless.

These Zucchini Keftedes are the perfect way to use this healthy summer vegetable.  I'll also give you tips along the way to break down this recipe, so you can squeeze it into your busy day.  If you have 10 minutes in the morning and 15 minutes in the afternoon, these can be ready from the refrigerator to the table at dinnertime, in 15 minutes.  The leftovers are fabulous!  You can reheat the Keftedes, stuff them into a pita, with lettuce, tomato, onion, feta and yogurt.  You can serve them on top of a salad, you can melt mozzarella cheese over them and serve them on a roll with some arugula and Dijon.  I am sure you can find a creative use for them.

Zucchini Keftedes

adapted from BonAppetite.com

Ingredients

1 1/2 pounds medium zucchini, trimmed

1 teaspoon coarse kosher salt

1/2 cup thinly sliced green onions

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

2 garlic cloves, minced

1 teaspoon finely grated lemon peel

1 cup panko (Japanese breadcrumbs)

1 large egg, beaten to blend

1 cup coarsely crumbled feta cheese

Safflower oil or Canola oil (for frying)

Plain non-fat Greek-style yogurt (for garnish)

Additional chopped fresh dill (for garnish)

Preparation

DO AHEAD #1: Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.  This step takes 5 minutes!

DO AHEAD #2 Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour.  Can be made 6 hours ahead. Keep chilled.

Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

DO AHEAD #3 I like to have the keftedes ready about half an hour before I serve dinner.  I keep them warm and crispy by placing them on a baking sheet in a 175 degree oven.

Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Optional:  Serve with Ranch dressing on the side or Jezebel sauce.

This reminds me of the "health salad" that my grandparents always kept a huge tub of in their Florida home.   Their version was made with lots of Sweet-N-Low and vinegar.  Sounds gross, but it really grew on me to the point that I began to crave it.  This cucumber salad is still very healthy, but the flavors are much more complex.  In addition, I like the creaminess that the Greek yogurt and sour cream provide.  You feel like you are eating something decadent, but you can eat as much of this as you want and not feel guilty.

I have been trying to get my kids to eat seafood ever since they have been eating solid foods.  That makes almost 15 years for Jamie and 13 years for Joey.  Even when they were toddlers, they would turn their noses up at fish sticks.  I could present them with an entire plate of fried foods, that all looked alike, and they would instinctively pick out the fish sticks, and leave them over.  We tried to offer them sushi, sole, flounder, lobster, crab legs, crab cakes, soft shell crabs, shrimp cocktail, grilled shrimp, shrimp gumbo, shrimp scampi, fried shrimp, butterflied shrimp, shrimp cakes, shrimp fra diavalo....you get the picture.  Nothing convinced them to eat seafood.

I came across a recipe for Salmon Cakes in Cooking Light, that sparked my interest.  There were so many yummy flavors mixed into the salmon cakes, there was no way anyone would know there was fish in there.  Then, with the addition of a flavored dipping sauce, any remaining fish taste would surely be masked.  It worked!!!  I told the kids that I was trying out a recipe for 'Veggie Cakes'.  They smelled so good while cooking, that everyone was excited to try them.  We sat down to dinner, and I quietly watched as the kids munched away at the 'Veggie Cakes'.  When dinner was over, I announced that the 'Veggie Cakes' were really 'Salmon Cakes'.  The look of shock on everyone's face was priceless.  I totally punk'd my kids!  Not to mention, that I think these salmon cakes are delicious.  I would definitely make this recipe as an appetizer for a cocktail party.  I would make mini salmon cakes.  They could be made ahead and reheated.  I chose a Lemon-Dill Sauce to go with these, and substituted nonfat Greek yogurt for some of the mayo and sour cream to lighten it a bit.

Crispy Salmon Cakes with Lemon-Dill Sauce

Sauce:

6 T. nonfat Greek yogurt

3 T. light sour cream

1 T. light mayo

4 tsp. capers, drained

1 tsp. fresh lemon juice

1 tsp. fresh lime juice

2 tsp. Dijon mustard

2 T. chopped fresh dill

dash cayenne or crushed red pepper flakes

kosher salt and fresh ground pepper to taste

Mix all ingredients together in a small bowl.  Adjust seasonings to your personal preference.  Cover bowl and chill.

Salmon Cakes:

2 T. EVOO

1/4 c. finely chopped onion

1/4 c. finely chopped celery

2/3 c. matzo meal (or crushed saltines), plus 1/4 c. set aside

2 T. Dijon

1/4 tsp. fresh ground pepper

2 (6 1/4oz.) pkgs. salmon, drained

1 large egg, beaten

2 T. light mayo

1/2 tsp. lemon

1 tsp. worcestershire sauce

2 - 3 dashes hot sauce (we like Pete's)

Heat 1 T. oil in a medium nonstick skillet over medium heat.  Add onion and celery and saute 4-5 minutes, or until tender.

Combine onion mixture with the remaining ingredients.  Shape into patties.  Coat each patty with about 1 T. of matzo meal.  Cover and chill for at least 20 minutes (or longer).

Heat 1 T. EVOO in a large nonstick skillet over medium heat until hot.  Add patties and cook 5 minutes on each side, or until lightly browned.  Serve the salmon cakes with the Lemon-Dill Sauce.