Minted Zucchini Patties (Kolokithokeftes)

1. 1

   In a colander set over a bowl, toss the zucchini and weigh it down with a heavy can.

2. 2

   Let the zucchini drain for at least 4 hours at room temperature or over or overnight in the refrigerator.

3. 3

   Remove any excess liquid by squeezing handfuls of the zucchini in a kitchen towel.

4. 4

   Transfer the zucchini to a bowl and stir in the onion, Parmesan, flour, bread crumbs, mint and egg.

5. 5

   Using slightly moistened hands, roll scant tablespoons of the batter into about 60 balls.

6. 6

   Flatten the balls to form 1 1/2-inch patties about 1/3 inch thick and coat them lightly with flour.

7. 7

   Heat 1/2 inch of vegetable oil in a large skillet until shimmering.

8. 8

   Working in batches, fry the patties over moderately high heat, turning once, until golden and crisp, about 1/ 1/2 minutes per side; lower the heat if necessary.

9. 9

   Transfer to paper towels to drain and keep warm while you cook the remaining patties.

10. 10

    Sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.