Zucchini Fritters

Ingredients:

• 2 medium zucchinis (about 500g), grated
• 1 teaspoon (5g) salt
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) crumbled feta cheese
• 2 large eggs
• 2 tablespoons (8g) fresh dill, chopped
• 2 tablespoons (8g) fresh parsley, chopped
• 1/2 teaspoon (2g) ground black pepper
• 1/4 cup (60ml) olive oil, for frying
• 1 small onion (50g), finely chopped

Instructions:

1. Place the grated zucchini in a large bowl and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
2. Transfer the zucchini to a clean kitchen towel and squeeze tightly to remove as much liquid as possible.
3. In a large mixing bowl, combine the squeezed zucchini, flour, feta cheese, eggs, dill, parsley, black pepper, and onion. Mix until thoroughly combined.
4. Heat olive oil in a large skillet over medium heat.
5. Scoop about 2 tablespoons of the zucchini mixture for each fritter and carefully place it into the hot oil, flattening them slightly with the back of a spoon.
6. Fry the fritters in batches, cooking each side for about 3-4 minutes, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
7. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
8. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
9. Serve warm, optionally with a side of yogurt or tzatziki sauce.

Notes:

Zucchini fritters are perfect as an appetizer or a light meal. Be sure to squeeze out as much liquid as possible from the zucchini to ensure the fritters are crispy. These can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven to retain their crispiness.