Food By Maria

0 Grate the zucchini on the large side of a grate and place in a colander with a big pinch of salt. Give the zucchini a little stir to incorporate the salt. Let sit for 20 minutes.
1 In a small bowl mix together the flour, salt, pepper and baking powder, set aside.
2 Once the zucchini has sat, squeeze out the juice from the zucchini and place the shredded zucchini into a medium bowl.
3 To the zucchini add diced onions and minced garlic and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
4 Beat the eggs with a fork or whisk and once combined, add to the zucchini mixture and stir.
5 Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 10-15 minutes before frying – this helps keep a more formed fritter when you fry.
6 Once the mixture has been in the fridge for 10-15 minutes remove and give it another stir.
7 When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium-high heat.
8 When the pan is hot, turn the heat to medium and start cooking the fritters in batches. Add the zucchini fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Add olive oil in between each batch and wipe out any overly browned bits from the pan.
9 Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!