ZUCCHINI patties are a very common meze and are often served during Lent, when those who observe the Greek Orthodox religious traditions abstain from any foods derived from animals. You will find many variations of these patties throughout Greece: Some cooks, for example, prefer to boil the zucchini, then mash it and drain it in a cheesecloth bag before mixing it with sautéed onions and other ingredients. This recipe uses grated raw zucchini, scallions and plenty of fresh herbs. The cheese, which would be omitted during Lent, is optional.
These patties are adapted from a recipe that Kalliopi Delios makes at her taverna, Kastro, in Avgonima. To bind the patties, she uses cornstarch instead of flour, with the result that the patties are particularly light-textured.
In a large bowl, combine the zucchini, scallions, parsley, cheese (if using), cornstarch, mint, oregano and salt and pepper to taste. Let stand at room temperature for 15 minutes.
In a large, deep skillet, heat 1½ inches of a combination of olive and safflower oil over medium high
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