Published : Tuesday, 27 Jul 2010, 12:50 PM EDT
(WTNH) - Feta Zucchini Medallions with a Lemon Yogurt Sauce
2 medium zucchini (about ¾ pound)
2 medium yellow squash (about ¾ pound)
1 cup gluten free breadcrumbs
¾ cup feta cheese (about 4 ounces), crumbled
¼ cup Vidalia onion, minced
2 tablespoons white rice flour
1 tablespoon fresh dill, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Using a grater, grate zucchini and squash into a medium bowl. Using a sieve, press out extra liquid and place zucchini back into dry bowl. Mix in breadcrumbs, feta cheese, onion, flour, dill, salt, pepper, and egg. Using your hands, form and shape batter into 2-inch patties medallions. In medium skillet over medium heat, melt together 2 tablespoons butter and 2 tablespoons vegetable oil. Cook medallions until golden brown, 3-4 minutes per side, adding more butter and oil when needed.
Place medallions on serving platter with a dollop of lemon yogurt sauce.
Lemon Garlic Yogurt
6 ounces plain Greek yogurt
2 garlic cloves chopped
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
Place all ingredients in small food processor and blend until thoroughly combined. Refrigerate until needed.
Recipe from: Robert Landolphi, Gluten Free Chef