Zucchini Fritters

DIRECTIONS:

Grate the zucchini into a colander with a tray underneath. Sprinkle salt over zucchini, mix, and let rest for 10-15 minutes to draw the moisture out.

Taking handfuls of grated and drained zucchini out of the colander, squeeze it tightly to remove any more moisture, then transfer it to a mixing bowl. Continue until all the grated produce is transferred.

Break the eggs into the mixing bowl with the zucchini. Crumble the Feta into the bowl and add the olive oil. Mix it all well and gradually add the flour and breadcrumbs intermittently until you have a dough that isn’t very sticky to the hands.

Then, with your hands or a large spoon, scoop out the zucchini dough and form balls or patties. Coat each ball or patty in a dusting of flour on the plate.

Heat the oil in the frying pan to medium-high. When hot, add the zucchini fritters, but don’t overcrowd the pan. Let each side turn golden brown before turning them. When both sides are cooked to golden brown, move them to a paper towel as you continue cooking the batches of dough.

INGREDIENTS:

• 1 Kilo zucchini

• Salt

• 100g flour for recipe

• plus more flour on a plate for coating

• 100g breadcrumbs

• 200g Feta Cheese

• 50ml olive oil

• Sunflower or vegetable oil for frying

**Great served with tzatziki sauce.