Zucchini and Feta Fritters

Dine-in duo Mary and Mark know what to do with the OVER abundance of zucchini in the late summer -- make fritters -- shown here at the 24-Carrot Tasting party. What a lovely main dish fritters make - and cheap!  (Mark is holding a jar of quick pickles which we'll write up on a later post.)

Ingredients

1 pound zucchini, grated

4 oz. feta, crumbled

2 scallions, minced

2 large eggs, beaten (or two flax eggs* if you can't eat eggs)

2 T or more minced fresh herbs (recipe calls for dill, they used shiso, parsley and mint)

1 garlic clove, minced

1/4 cup flour

Olive oil for frying

Lemon wedges

Salt and pepper

Directions

Mix the top ingredients together to form a batter and set aside. 

Toss zucchini with 1 tsp. salt and let drain in a strainer. (The salt pulls the water out of the zucchini.)

Wrap zucchini in a towel and squeeze dry.

Combine dried zucchini with the batter.

Drop generous spoonfuls onto hot, oiled pan. Fry until golden brown. 

Serve with lemon wedges or a yogurt-based sauce.

* Flax egg = 1 tablespoon of flax meal with 2 tablespoons water. It's also a good fix for those times you run out of eggs.

Taken from  The Complete Mediterranean Cookbook.  For more taste tested recipes go here.