1 medium zucchini
1 tsp onion powder
1 tbsp fresh parsley, chopped
1 egg
1/3 cup flour
1/3 cup crumbled feta cheese
salt & pepper
Some butter or olive oil (for frying)
Shred the zucchini using a cheese grater. I highly recommend using the large hole and not the smaller ones or you will pulverize the vegetable. Squeeze as much water out of the zucchini as possible. To do this either: 1) sprinkle the shredded zucchini with a little salt and let it drain into a bowl (using a fine colander) for abou 1 hour pressing down every 15 minutes to help remove the water or 2) sprinkle salt on the shredded zucchini and wring out the zucchini in a dish towel - this is definitely the quickest. In a large mixing bowl, combine the zucchini, onion powder, parsley, egg, flour and feta together. Season with salt and pepper to your liking and refrigerate for about 15-20 minutes to firm up the mix. Heat a skillet over medium-high heat with a little olive oil or butter. Drop the zucchini mix in small scoopfuls into the skillet. Press down on the top of the fritters so that they form patties (won't be perfect circles - but pretty close). Cook on each side under golden brown (maybe 4 minutes each side). It is best to work in batches. I fit about 4 on my skillet at a time. Serve warm with either a tzatziki or ranch sauce.
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