Riverland Farm

Great appetizer.

Do Ahead: Can be made 1 day ahead. Place on baking sheet, cover and chill. Rewarm uncovered in 350 degrees (F) for 12 minutes. Serve with yogurt.





Prep Time

20 minutes


  • 2 1/2 cup coarsely grated zucchini
  • 1 tsp salt, divided
  • 1/2 cup all purpose flour
  • 1/2 cup crumbled feta cheese
  • 1 cup chopped fresh Italian parsley (flat leaf)
  • 1/2 cup chopped onions
  • 1 1/2 tbsp chopped fresh dill
  • plain Greek yogurt
  • 1 large egg + 1 egg yolk


Toss zucchini and 1/2 tsp salt in large bowl. Let stand 5 minutes. Transfer to a sieve. Press out excess liquid; place zucchini in a dry bowl. Mix in egg yolk, 1/2 cup flour, feta, and 1/2 tsp salt. Mix in parsley, onions, and dill. If batter is wet add more flour by spoonfuls. Heat 2 tbsp olive oil and 2 tbsp corn oil (or high heat oil) in a large skillet over medium heat. Working in batches drop batter by rounded tablespoonfuls into skillet. Fry patties until golden brown, 5 minutes per side, adding more oil as needed. Transfer to paper towels. Serve with yogurt.

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