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Zucchini Feta Bliss Cakes are a delightful culinary creation that harmoniously blends the fresh, light flavors of summer with the rich, savory notes of feta cheese. These cakes are not only a celebration of zucchini's versatility but also a testament to how simple ingredients can come together to create something truly extraordinary. With their crispy exterior and tender, flavorful interior, Zucchini Feta Bliss Cakes serve as a fantastic appetizer, a light lunch option, or a savory side dish that complements a variety of meals.

Zucchini Feta Cakes

Discover the deliciousness of Zucchini Feta Bliss Cakes, a perfect blend of fresh zucchini and tangy feta cheese. With a crispy exterior and tender inside, these versatile cakes make a fantastic appetizer, light lunch, or savory side dish. Packed with nutrients, they are adaptable for various diets, including gluten-free and vegan options. Explore step-by-step instructions to create these tasty treats and enhance your meals with delightful dips and serving suggestions. Enjoy a wholesome dish that celebrates summer flavors!
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon sea salt

1 cup crumbled feta cheese

1/2 cup all-purpose flour (or substitute with gluten-free flour)

1/4 cup finely grated Parmesan cheese

2 large eggs

2 green onions, thinly sliced

1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

3 tablespoons olive oil (for frying)

Instructions
 

Prepare the Zucchini: In a mixing bowl, combine the grated zucchini and sea salt. Allow them to sit for 15 minutes to extract excess moisture. After this resting period, use a clean dish towel to squeeze out as much liquid as possible from the zucchini. This step is crucial for ensuring your cakes are not soggy.

    Combine the Ingredients: In a large mixing bowl, add the drained zucchini, crumbled feta, all-purpose flour, grated Parmesan, eggs, sliced green onions, chopped dill, black pepper, and garlic powder. Mix thoroughly until all the ingredients are well incorporated and the mixture becomes cohesive.

      Shape the Cakes: With your hands, lightly form the mixture into patties roughly 2-3 inches in diameter and about 1-inch thick. You should be able to make around 8-10 cakes depending on your sizing.

        Heat the Oil: Place a large skillet over medium heat and pour in the olive oil, allowing it to heat up until shimmering but not smoking.

          Fry the Cakes: Once the oil is heated, carefully add the zucchini cakes in batches to the skillet, being cautious not to overcrowd the pan. Fry the cakes for approximately 3-4 minutes on each side, or until they achieve a lovely golden brown color and become crispy on the outside. Add more oil if necessary between batches to maintain frying conditions.

            Drain Excess Oil: After cooking, transfer the zucchini cakes onto a plate lined with paper towels to soak up any excess oil, keeping them light and ready for serving.

              Serve: Enjoy the zucchini feta cakes warm, paired with a side of tzatziki sauce, a dollop of yogurt, or a fresh garden salad to complement the flavors for a delightful and satisfying meal!

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings