2 pounds zucchini
1 1/2 teaspoons salt
2 eggs, beaten
1/2 to 1 medium-sized onion or 4 scallions
4 tablespoons minced fresh dill
1/2 cup crumbled Feta cheese
2 garlic cloves, finely minced
1/4 teaspoon pepper
1/3 cup flour
1 teaspoon baking powder
Oil as needed for pan frying
Shred the zucchini through the large holes of a grater. Transfer to a strainer on top of a bowl and toss with the salt and let sit for 10-30 minutes.
Wring out the zucchini shreds, either by hand or by putting handfuls into the center of a clean dishtowel and twisting the towel. Try to get out as much water as possible.
Finely mince the onion or shred it with the grater. Mince the fresh dill and the garlic.
Beat the eggs in a large bowl.
Heat a large skillet on medium heat and add a little bit of oil.
Mix in the zucchini, the feta cheese, the onions or scallions, the dill, the garlic and the pepper. Mix.
Sprinkle and mix in the baking powder and flour until well combined.
Drop large spoonfuls of the batter onto the skillet, but do not crowd them together. Lightly press down on the fritters with the back of a spoon.
Turn when golden brown, about three minutes. After the other side is golden brown, remove to a plate and serve with tzatziki and zhug.
Recipe adapted from Cook’s Illustrated magazine, Aug. 6, 2007.