Zucchini Fritters with Feta and Dill

These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. ➡️ INGREDIENTS 1 pound zucchini (about 2 medium), trimmed 1 teaspoon salt 2 large eggs 2 scallions, minced 2 tablespoons minced fresh dill ½ cup crumbled feta cheese 1 medium garlic clove, minced or pressed through a garlic press ¼ teaspoon black pepper ¼ cup all-purpose flour (or cornstarch) ½ teaspoon baking powder 3 tablespoons olive oil, plus more if necessary Lemon wedges, for serving 1-INSTRUCTIONS Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside. 2-Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated. 3-Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.