zucchini feta fritters

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  • 3/4 pound zucchini (about 2 medium), grated and wring the moisture out 
  • 1 teaspoon salt (maybe a bit more) 
  • 2 large eggs
  • 2 scallions, minced
  • 2 tablespoons minced fresh dill or 1 tsp dried 
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove minced or 1/2 tsp garlic paste
  • 1/4 teaspoon white pepper
  • 1/2 tsp adobo seasoning or a onion/garlic powder or your favorite season salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  •  olive oil for frying or non stick pan (more crunchy edges with oil) 

INSTRUCTIONS

  1. grate the zucchini on a box grater or in a food processor with the shredding disk. 
  2. take the zucchini to a fine mesh strainer/ colander or my favorite a potato ricer and squeeze  the excess liquid out of the zucchini - set aside.
  3. whip the eggs in a large bowl. fold in the juiced zucchini, scallions, dill, feta, garlic and pepper and any other seasoning. 
  4. sprinkle corn starch and baking powder over mixture and stir until incorporated.
  5. heat olive oil in a large cast iron pan (or your favorite large pan)  over medium heat. 
  6. spoon in a heaping tablespoon sized portion plus a bit of the liquid into the pan, then use the back of a spoon to gently press the batter into widened circle.
  7.  Pan-fry until golden brown on both sides, 2-3 minutes per side. 
  8. place the fritters to a paper towel-lined plate. 
  9. repeat with the remaining batter. 
  10. serve or hold warm till ready to serve. if you'd like to freeze you can cool them off and vacuum seal them for up to 3 months. reheat at 200F  on a wire rack or cookie sheet until you reach the temp you'd like - around 15-20 minutes 

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