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Zucchini Feta Fritters

Garden zucchini that got too big while you weren't looking? This is where it goes. The feta does double duty - adds salt and keeps these from being mushy vegetable pancakes.
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Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

  • 1 pound zucchini about 2 medium, trimmed
  • 1 teaspoon sea salt
  • 8 ounces feta cheese crumbled (about 2 cups)
  • 2 scallions minced
  • 2 tablespoons minced fresh parsley
  • 2 large eggs beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons all-purpose flour
  • 6 tablespoons canola oil
  • 1 lemon cut into wedges

Instructions

  • Shred zucchini on large holes of box grater and mix with salt.
  • Let drain in strainer 10 minutes, then squeeze very dry in paper towels.
  • Mix squeezed zucchini with feta, scallions, parsley, eggs, garlic powder, and pepper.
  • Fold in flour until just combined.
  • Heat 3 tbsp oil in nonstick skillet over medium heat.
  • Drop 2-tbsp portions of batter, flatten to 2-inch rounds.
  • Fry 2-3 minutes per side until golden brown.
  • Transfer to paper towels; keep warm in 200F oven.
  • Repeat with remaining oil and batter.
  • Serve warm with lemon wedges.