Baby Zucchini Cakes

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Cristina Ferrare


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1½ pounds large Zucchini

½ large white or yellow onion

Sea Salt

½ pound manouri cheese, chilled.*

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

1 heaping teaspoon chopped fresh mint

1 small clove garlic, minced

¼ teaspoon grated lemon zest

1 large egg, beaten

1¼ cups fine dry breadcrumbs, plus more if needed

½ cup olive oil mixed with ½ cup canola oil

Unbleached all-purpose flour, if needed

¾ cup Greek-style whole-milk yogurt

2 teaspoons extra-virgin olive oil

Juice from 1 lemon

2 teaspoon coarsely chopped fresh mint

½ teaspoon dried spearmint

Sea salt and freshly ground pepper

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