Another old family favorite recipe that was tweaked and made gluten free. Really does bring me back to the motherland. Served here with the simplest of favorites: traditional tsatziki sauce… a winning combo. I highly recommend this sauce.
These can be whipped up as a side dish, snack or for dinner party h’ourdurves.
If the gluten free diet is not a priority to you, you may sub in regular all purpose flour for the gluten free flour. Also, you may sub in bread crumb for the almond meal.
- 3 medium zucchinis, shredded & squeezed*
- 4 oz. crumble feta cheese
- 1 large clove garlic, minced
- 3 scallions, fine chop
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 eggs, beaten
- salt and pepper to taste
- 1/2 cup gluten free flour
- 2 tbs almond meal
- olive oil
*The key to this recipe is squeezing out as much of the juices from the zucchini shreds as possible. I used paper towels.
Combine all ingredients in a large bowl. If the mixture is not forming into balls easily, add more almond meal – a little at a time – until the mixture is pliable. Form your balls and place on wax paper.
In a large skillet, on medium high heat, add about 1.5 tbs olive oil. When it gets really hot, add the balls. Lower heat to medium low. Cook about 3-4 minutes on each side. Work in batches if your pan is not big enough to fill them all.
Yields 16-18 zucchini balls.
- 1 large cucumber, shredded & squeezed
- 1 (7 oz.) container Greek yogurt
- 2 cloves garlic, grated
- 2 tsp red wine vinegar
- sea salt to taste
Again, the key to this sauce is squeezing as much of the liquids from the cucumber shreds as possible. Mix all ingredients. Store in refrigerator.