Zucchini Fritters

I was stunned that my husband liked these so much..he is not a "greens" kinda guy. This is a great way to use up some of the summer bounty. I serve this with grilled Greek chicken. Be generous with the fresh herbs.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  lbs  small zucchini, coarsely grated
•  salt
• 1⁄2 lb feta cheese (or equal parts feta and kasseri)
• 6  green onions, minced
• 1⁄2 cup  chopped fresh dill
• 1⁄4 cup  chopped of fresh mint
• 1⁄4 cup  chopped fresh flat-leaf parsley (Italian)
• 3  eggs, lightly beaten
• 1  cup all-purpose flour
•  fresh ground pepper
•  canola oil (for frying)

Directions

1. Place the zucchini in a sieve or colander, salt it lightly and toss to mix.
2. Let stand for 30 minutes to draw out the excess moisture.
3. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl.
4. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste; stir to mix well.
5. In a deep frying pan over medium-high heat, pour in the oil to a depth of 1/8 inch.
6. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan.
7. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side.
8. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain.
9. Keep warm until all the fritters are cooked.
10. Arrange the fritters on a warmed platter and serve hot.