Serve with sour cream, Greek-style yogurt or, as a special summertime breakfast, with maple syrup.
Yield: Makes 3-inch fritters
- 3 large eggs
- 1/2 cup flour
- 3 ounces good-quality feta cheese, crumbled
- Freshly ground black pepper
- Leaves from 1 or 2 stems mint, minced (2 tablespoons)
- 2 dill fronds, chopped (1 tablespoon)
- 3 to 4 medium (1 1/2 pounds total) zucchini
- 1 medium sweet onion, minced (3/4 to 1 cup)
- 4 to 6 tablespoons olive oil, for frying
- Flaked sea salt, for sprinkling (optional)
Whisk the eggs in a large mixing bowl until well blended, then add the flour, feta cheese, pepper to taste, the mint and dill. Mix until just incorporated.
Rinse the zucchini and trim the ends. Use a hand-held grater or shredding disk on a food processor to grate the zucchini (yield: 4 cups). Transfer to several layers of paper towels and roll up like a burrito. Wrap the roll in a clean dish towel and hold over the sink, twisting the ends in opposite directions to squeeze out as much moisture as possible.
Add the zucchini to the bowl, along with the onion. Mix well.
Heat a large saute pan over medium heat. When it is hot, add just enough of the oil to coat the bottom of the pan. Line a baking sheet with several layers of paper towels and place a wire cooling rack on top.
Working in batches, scoop dollops of the zucchini mixture (2 to 3 tablespoons each) and carefully drop into the hot oil. Use a spatula to flatten each portion slightly. Fry for about 3 minutes until the bottoms turn golden brown, then turn over the fritters and fry for about 2 minutes or until the second sides are golden brown. Transfer to the wire rack and sprinkle lightly with salt, if desired.
Repeat to use all the remaining zucchini mixture, adding oil between cooking sessions as needed and letting it heat until it shimmers. Remove and discard any stray bits of the fritters in the hot oil as you work.
Serve immediately or keep the fritters warm in a 180-degree oven.
From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.
Tested by Bonnie S. Benwick.
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