Ingredients:

  • 2 lbs zucchini, grated
  • 1 tsp kosher salt
  • 1/2 cup feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh dill, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 cup extra virgin olive oil

Instructions:

  1. Grate the zucchini into a large bowl and toss with 1 tsp of salt. Let it sit for 10 minutes to draw out the water.
  2. Transfer the salted zucchini into a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink until no more liquid drips out.
  3. In the bowl, combine the squeezed zucchini, crumbled feta, minced garlic, chopped dill, mint, pepper, and nutmeg.
  4. Stir in the beaten eggs, then fold in the flour. Mix until just combined.
  5. Heat the olive oil in a skillet over medium heat. Test by dropping a small piece of batter; it should sizzle immediately.
  6. Scoop about 2 tbsp of batter per fritter into the pan, flattening slightly with a spatula.
  7. Fry for 3–4 minutes per side until a deep mahogany-gold color and a firm edge form.