Greek Zucchini Fritters with Feta, Dill and Mint

What you need

• 700 g (1 1/2 lb) zucchini, coarsely grated
• 1 tsp salt
• 3 scallions, finely chopped
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 150 g (5 oz) feta, crumbled
• 2 large eggs, beaten
• 80 g (2/3 cup) all-purpose flour
• 1/2 tsp black pepper, freshly ground
• 100 ml (scant 1/2 cup) olive oil, for frying
• 1 lemon, cut into wedges, to serve

Method

Restated from the original video

1. 1

   Toss the grated zucchini with the salt in a colander. Leave it for 10 min to draw out the water.

2. 2

   Wrap the zucchini in a clean kitchen towel and wring out as much liquid as you can. The mixture must be quite dry or the fritters will fall apart.

3. 3

   In a large bowl, combine the zucchini, scallions, dill, mint and feta. Taste it now, before the raw egg goes in: feta is salty, so add more salt only if needed.

4. 4

   Mix in the eggs, then stir in the flour and pepper until just combined.

5. 5

   Heat the olive oil in a large frying pan over medium-high heat until it shimmers.

6. 6

   Drop in heaped tablespoons of the mixture and flatten each into a disc about 1 cm (1/2 in) thick. Leave space between them.

7. 7

   Fry until deep golden underneath, 2-3 min. Flip and fry the other side for 2 min.

8. 8

   Lift the fritters onto a plate lined with paper towels. Fry the rest in batches, adding oil if the pan runs dry.

9. 9

   Serve hot, with lemon wedges.

Imported from vayiaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.