Although I struggle spelling it correctly without the handy use of a spellchecker.
as modified from a Nigella Lawson recipe
8 ounches feta cheese
1 cup flour
1 bunch parsley, chopped
1 bunch mint, chopped
2 teaspoons smoked parprika
cracked pepper, for taste
salt, for taste
1/4 cup oil oil, for frying
These were HUGE zucchinis so I wound up only using four. Normally I use about five. As you can see, I modify the recipe to include more spices, about a teaspoon of each: garlic powder, thyme, and one half teaspoon ground mustard.
Using a box grater, shred zucchini. I love that I can hold the tops like handles as I grate.
Now here's the really important part: draining the zucchini. I lay the bunches on paper towel-lined plates and before I incorporate it into the mixture, I squeeze out excess water into the sink.
As the zucchini is drying out, about 30 minutes or so, I chop up my herbs. I like to leave the feta in bigger pieces as I can always break it up latter.
I love feta cheese. When I was a little girl, my mom would buy feta cheese at the deli in those containers so it would be half submerged in water. I'd sneak into the fridge all day long post-grocery shopping and by the time my mom went to get the feta, it was obvious I'd been picking on it. Heh.
Mix cheese, herbs, and spices together in a large bowl.
Add the zucchini aaaand mix.
Add one beaten egg.
Thusly. It should begin to look a little gloppy.
After you add the flour, make it's fully incorporated and is now the mayor of Glop City. It may look gross but it'll be damn tasty.
Heat oil in a large skillet (or Hernando, my trusting pan of wonders). Using a tablespoon, drop batter in the pan. Do not turn the fritter over until the bottom has cooked to at least golden brown. Now the mixture doesn't stick together that well so let the instant contact with the heat form the shape of the fritter and don't worry if it doesn't look perfect. What matters is that it tastes good.
By the way, those are kind of large sized fritters, if you make them smaller they will cook up a lot faster. Although it should take 2-3 minutes on each side at most.
This is why you are supposed to double-line your plates. Fail. But that's about the color the zucchini will turn when it's fully cooked.
By the way, the recipe I have says that this should be served with slices of lime although any time I've tried to eat it with lime, I've found that it's kind of unnecessary as the zucchini is tasty enough when married with the feta.
Yes, vegetables can marry cheese. It's like cats and dogs living together. It's possimpible.