Ingredients
3medium zucchini,(1½ lb)
2large eggs,whisked
½cupcrumbled feta cheese
¼cupyellow onion,diced
⅓fresh mint leaves,chopped
½tspground cumin
½tspsalt
Ground black pepper
1cupwhole wheat flour,use 4 cups for gluten-free flour
4tspextra virgin olive oil
Preparation
Shred the zucchini using the largest holes on a cheese grater or a food processor with a shredding disk.
Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can; discard the liquid.
Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
Stir in the flour.
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-low heat.
Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
Gently flatten the patties with the back of the measuring cup and cook for about 3 to 5 minutes per side, until golden brown on both sides and cooked all the way through.
Repeat to make the rest of the fritters.
