Zucchini Feta Fritters

Ingredients

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use
mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

Directions:

Salt the zucchini generously and leave to drain in a colander for one hour. Take up handfuls
of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and
squeeze out the water by twisting at both ends.
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt
and pepper to taste and feta. Mix together well.
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees.
Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly
dredge in flour.
When the oil is very hot, add the patties in batches to the pan. Fry until golden brown,
turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve
with plain Greek style yogurt if desired.