Zucchini Fritters
4 cups shredded zucchini (with skins)
2/3 cup all-pur pose our
2 large eggs, lightly beaten
Salt and pepper
1/3 cup sliced scallions (green and white parts)
1/2 cup plain Greek yogurt
1/2 cup Feta cheese
Vegetable oil
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Press with paper towel to squeeze out as much liquid from the zucchini as possible and transfer to a large bowl. Add the our, eggs, sliced scallions, 1/3 cup Greek yogurt, 1/3 cup Feta cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.
Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then dip them once and cook an additional 2 minutes until golden brown and cooked throughout. Place zucchini fritters on a paper towel-lined plate and sprinkle with salt. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve sprinkled lightly with Feta cheese and a dab of Greek yogurt.