INGREDIENTS
• 2 medium zucchinis, grated
• 1 ½ cups spinach, finely chopped
• ½ cup feta cheese, crumbled
• 1 garlic clove, minced
• ½ cup breadcrumbs (plain or panko)
• 1 egg (for binding)
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil (for frying or brushing, optional
if baking)
PREPARATION
Step 1: Prepare the Zucchini
Grate the zucchinis using a box grater.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Removing excess moisture is essential for crispy bites. Set the zucchini aside.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta, garlic, breadcrumbs, egg, oregano, salt, and pepper.
Mix well until all ingredients are evenly incorporated. The mixture should hold together when squeezed. If it feels too wet, add more breadcrumbs.
Step 3: Shape the Bites
Scoop about 1-2 tablespoons of the mixture and shape it into small, round balls or patties. Place the shaped bites on a plate or tray.
Step 4: Cook the Zucchini and Spinach Bites
Option 1: Baking
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly brush with olive oil.
Arrange the bites on the baking sheet and brush the tops with a little olive oil.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
Option 2: Frying
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the bites in batches, being careful not to overcrowd the pan.
Cook for 3-4 minutes on each side until golden and crispy.
Transfer to a paper towel-lined plate to drain excess oil.