zucchini feta cakes

zucchini feta cakes – learning to grieve

by Michelle

Grieving should be taught in school. How to grieve and how to support someone else grieving is profoundly important yet unless you subscribe to self-help books or have a spiritual advisor – only helpful if you are spiritual – you’re left to thrash wildly in a sea of sorrow. The ebb and flow of your emotional tide pulling you under until you almost drown. Then suddenly you break through the surface only to wait for the next crashing wave.

While Ralph’s dad was dying, everyone was caught up in easing his journey. Making sure that he was comfortable and pain-free diverted our attention from the inevitable. When Reg passed, the first order of the day was to celebrate his life and make sure that Ralph’s mom felt supported and loved. After the wake, funeral and family time, each of Reg’s children, with their own families, have gone back to the routine of their everyday lives. I think that’s the kicker, for me – life just keeps on keeping on…

Without doubt, the love and support from our family and friends is helping us find the shore. Dear friends came to visit us Saturday night. A quiet, gentle evening of easy conversation and food. This time of year you can find fresh local zucchini easily. Chances are if you know any vegetable gardeners, they’d love to give some away! Use smaller zucchini rather than the baseball bat size. That way it won’t take you all day to extract the zucchini’s moisture!

zucchini feta cakes


1 ½ lb small zucchini, shredded
1 teaspoon salt
1 egg, slightly beaten
¼ cup flour
½ teaspoon baking powder
½ cup crumbled feta
1 tablespoon fresh dill, chopped
Zest of 1 lime
¼ teaspoon freshly ground pepper
¼ cup olive oil

Zucchini Feta Cakes


  • Shred the zucchini with a box grater or with the shredding disc of your food processor
  • Place shredded zucchini in a bowl and sprinkle with 1 teaspoon of salt – toss well
  • Place zucchini mixture in a cheesecloth and hang to drip for 1 hour.
  • After the hour passes, with zucchini still in cheesecloth, squeeze excess liquid. There will be a lot of liquid!
  • Place drained zucchini in a large mixing bowl with all of the remaining ingredients EXCEPT THE OLIVE OIL and mix thoroughly.
  • Heat olive oil over medium high heat in a large non-stick skillet.
  • Drop heaping teasoons of batter into the hot oil.
  • Fry until golden then turn over, flatten slightly and repeat.
  • Drain on paper towel and serve with sour cream or tzatziki.

THE LOVE: The fritters freeze perfectly. Reheat from frozen in a 400*F oven until they are hot and crispy.

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zucchini feta cakes

one year ago: spicy garlic dill picles

two years ago: blackberry muffins

three years ago: dill pickles

zucchini feta cakes

Thanks for reading.