Zucchini and Feta Fritters

Ingredients

• 3 medium zucchini (about 1½ pounds)
• 2 large eggs (whisked)
• ½ cup crumbled feta cheese
• ¼ cup diced yellow onion
• ⅓ cup fresh mint leaves (chopped)
• ½ teaspoon ground cumin
• ½ teaspoon salt
• Ground black pepper
• 1 cup whole wheat flour (use cup4cup for gluten-free)
• 4 tsp extra virgin olive oil

Instructions

1. Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
2. Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
3. Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
4. Stir in the flour.
5. In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
6. Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
7. Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
8. Repeat to make the rest of the fritters.