Zucchini Fritters

What an awesome way to use up all the zucchinis that ripen all at the same time in the garden.  Plus you can shred the zucchini and freeze to use later for this recipe!!!  Thanks to America's Test Kitchen for the recipe.

Zucchini Fritters

Ingredients:

1 lb zucchini (about 2 medium), shredded
1 tsp salt

8 oz feta cheese, crumbled (I like the bulgarian feta for this recipe)

2 scallions, minced

2 Tbsp minced fresh dill

2 eggs, slightly beaten

1 garlic clove, minced

1/4 tsp ground black pepper

1/4 - 1/2 C all purpose gluten free flour (add more as necessary to absorb liquid) - I used Bob's Red Mill Gluten Free all-purpose flour

Olive oil for frying

Garnish: lemon wedges

Instructions:

**Be sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Don’t let the squeeze-dried zucchini sit on its own for too long or it will brown. These fritters are great warm or at room temperature, and can be served as a side dish or as a meze with cocktails. Serve with Tzatziki Sauce  or plain with lemon wedges.

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid.

2. Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.

3. Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-tablespoon-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.

4. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 tablespoons oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.