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Zucchini candies and lemon sesame for Hanukkah

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Limor Laniado Tirosh shares a special, tasty and healthy recipe. More recipes can be found on her blog “Local Cooking” and in her book “Salad”.

“Lovely and tasty pastries, that are easy to prepare and always excite guests. Zucchini has a tremendous ability to merge harmoniously with flavors and ingredients such as cheese, sesame and lemon that blend beautifully together. ”

750g washed and dried zucchini (dark green zucchini)
3 eggs
1/4 cup bread crumbs (preferably whole wheat) or almond flour
150 grams of coarsely grated Kachkbal cheese
3 tablespoons olive oil
3 tablespoons sesame seeds
1/2 teaspoon fine salt
1/2 teaspoon thick black pepper
100 grams of sheep or goat feta cheese, finely grated
A handful of basil leaves or finely chopped parsley
3 tablespoons (45ml) lemon juice and lemon zest grated from whole lemon

For the mixture above: 2 tablespoons bread crumbs, 2 tablespoons sesame seeds, 1/4 teaspoon salt.
To serve: Sour cream seasoned  & lemon juice, 

1. Remove zucchini and roughly grate on a grater or use a food processor
Transfer grated contents to a thin towel, squeeze out excess water from contents. Transfer to a bowl (450-500 grams net).
2. Add eggs, breadcrumbs, grated kachkabal, olive oil, sesame seeds, salt and pepper and season well. Add feta, basil, lemon juice and lemon zest, and mix lightly. Transfer contents to refrigerator for half an hour.
3. Preheat oven to 220 degrees. Mix in a bowl of breadcrumbs, sesame seeds and salt.
4. Line a baking sheet and brush with a little olive oil. Remove the mixture from the refrigerator, using lightly oiled hands, shape into ping pong balls (30 grams). Place spaced zucchini balls on the baking paper, gently flatten (half a cm thick). Bake 17-18 minutes until nicely browned on the bottom and the core.

To serve: Sour cream seasoned with lemon juice, olive oil, salt and lemon zest. Delicious to add grated fresh horseradish or grated ginger.

Serve hot, alongside spicy sour cream and some lemon zest.

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