Ingredients
1lbzucchini,(about 2 medium), trimmed
1tspsalt
2largeeggs
2scallions,minced
2tbspfresh dill,minced
½cupfeta cheese,crumbled
1mediumgarlic clove,minced or pressed through a garlic press
¼tspblack pepper
¼cupall purpose flour,or cornstarch
½tspbaking powder
3tbspolive oil,plus more if necessary
lemon wedges,for serving
Preparation
Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl.
Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
Pan-fry until golden brown on both sides. Transfer the fritters to a paper towel-lined plate.
Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
