Zucchini Keftedes with Feta and Dill

Ingredients

• 12 servings canola oil for frying
• 1 teaspoon kosher salt 
• 12 servings optional: dill fresh chopped (for garnish)
• 1 large eggs beaten to blend
• 1 cup feta cheese crumbled
• 3 tablespoons optional: dill fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 2  garlic clove minced
• 0.5 cup spring onion thinly sliced
• 12 servings greek yogurt plain greek-style reduced-fat (for garnish)
• 1 cup panko bread crumbs (japanese breadcrumbs)
• 1.3 pounds zucchini trimmed

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• aluminum foil
• kitchen towels
• box grater

Directions

1. Grate zucchini on large holes of box grater onto clean kitchen towel.
2. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
3. Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible.
4. Place zucchini in medium bowl.
5. 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. DO AHEAD: can be made 4 hours ahead. Keep chilled.
6. 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.
7. Arrange keftedes on platter. Top each with dollop of yogurt.
8. Sprinkle each with dill.
9. Serve warm or at room temperature.