- 2 pounds (900 g) zucchini, grated
- 2 teaspoons salt
- ⅔ cup crumbled feta cheese
- 2 large eggs, lightly beaten
- 5 scallions, white and tender green parts, finely chopped
- ⅓ cup finely chopped fresh mint
- ¼ cup finely chopped fresh oregano
- 1 to 1½ cups all-purpose flour, plus more for dredging
- Salt and freshly ground black pepper
- Olive oil or other oil, for frying
How to Make It
- Put the grated zucchini in a colander, sprinkle with the salt, and rub between your palms until wilted, wringing out as much liquid as possible from the vegetable. For the best result, you can even leave the grated zucchini overnight, pressed down in a colander with a plate and several cans as weights.
- Transfer the zucchini to a bowl and add the feta, eggs, scallions, and herbs. Add half the flour and stir. Add additional flour a few tablespoons at a time, until the mixture is a very thick batter. The amount of flour may vary depending on the consistency and water content of the zucchini. Season with salt, if needed, and pepper to taste. Refrigerate the mixture, covered, for 1 hour.
- In a large, heavy skillet, heat 2 inches (5 cm) olive oil over medium heat. Put about 1 cup flour in a shallow bowl. Using a tablespoon, take a little of the mixture at a time and shape into patties. Dredge the patties lightly in flour, shaking off any excess, and fry a few at a time in the hot oil. Turn carefully with a spatula to fry on both sides. Remove with a slotted spoon and drain on paper towels. Repeat with remaining mixture. Serve hot.