Greek Zucchini Fritters

SERVES: 6-8

TOTAL TIME: 2 HOURS 20 MIN

Ingredients

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor

Salt

2 eggs

½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)

1 tablespoon ground cumin

1 cup fresh or dry breadcrumbs, more as necessary

Freshly ground pepper

1 cup crumbled feta

All-purpose flour as needed and for dredging

Olive oil for frying

Instructions

Step 1

Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

Step 2

In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

Step 3

Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.

Step 4

When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

*Advance preparation: The mixture can be assembled up to a day before you make and fry the fritters*

Recipe from cooking.nytimes.com