¼cupminced fresh herbsI used parsley, mint and dill
2eggsbeaten to blend
1 cupcanola or vegetable oil
Trim the ends of the zucchini and coarsely grate the zucchini. Transfer zucchini to a towel.
Fold over the ends and twist, squeezing excess liquid from the zucchini. Transfer zucchini to a medium mixing bowl.
Add the green onions, feta, herbs, lemon zest and eggs. Stir to combine. Sprinkle the flour, salt and pepper over and stir until you can no longer see the flour.
In a 12 inch saute pan (I like cast iron) , heat the oil over medium high heat.
When oil is hot but not smoking, drop 2 tablespoons of the zucchini mixture, evenly spacing them over the bottom of the pan. TIP: Drop a small amount of the fritter batter into the oil, if it starts to sizzle, then you know your oil is hot enough.
Flatten mounds lightly with a spatula and cook for 2 - 3 minutes until bottom is golden brown.
Flip zucchini cakes and cook until golden brown. Remove and drain on paper towels. Repeat with remaining zucchini mixture.
To Freeze Zucchini cakes: Line the bottom of a sealed container with wax or parchment paper. Add a layer of the cakes and place a piece of wax or parchment paper on top. Continue to layer the fritters and paper until the container is full. Store in the freezer for up to 3 months.
To Thaw Zucchini cakes: place on a parchment-lined sheet pan and reheat in a 350-degree oven for 10 - 12 minutes until the fritters are thawed and warm.
Provencal Zucchini Fritters: For cheese, use ½ cup crumbled goat cheese and add 1 tsp. herbs de Provence, zest of half a lemon and ¼ cup minced parsley and fresh thyme.
Cilantro Lime Zucchini Fritters: For cheese, use ½ cup grated Mexican cheese blend or jack cheese and add 2 cloves of garlic, minced, 1 tsp. cumin and either ½ tsp. Tabasco sauce or ½ tsp. minced chipotle chiles and the zest of 1 lime. After cooking, dust with chile powder.