1 teaspoon kosher salt (or 1/2 teaspoon table salt) plus more to taste
1 teaspoon fresh basil, chopped
½ teaspoon fresh oregano, chopped
¾ cup crumbled feta cheese
½ cup all purpose flour
½ teaspoon baking powder
Freshly ground black pepper
Olive oil for cooking the fritters
*Optional: ¾ cup panko bread crumbs for coating the fritters before cooking
Wash the zucchini and trim off the ends. Grate each zucchini on the large holes of a box grater.
(Or you can use the grater blade on a food processor). Place the grated zucchini in a mesh colander set over a bowl. Sprinkle with the salt and mix with your hands to distribute the salt. Let sit for at least 20 minutes. (The salt will draw the water out of the zucchini).
While the zucchini rests, chop the basil and oregano and mix together with the flour and baking powder in a medium bowl.
Once 20 minutes has passed, wring out the zucchini by squeezing handfuls of it at a time. (This is a fun activity for kids if you have them). You’ll get a lot of water out! Give each handful of zucchini a few really good squeezes.
Taste the zucchini to see if it needs more salt and add more if needed.
Add the wrung out zucchini to the flour and herb mixture. Add the egg and crumbled feta along with a few turns of freshly ground pepper and mix gently until combined.
Add about 3 tablespoons of olive oil to a frying pan (I used a cast iron pan) over medium high heat. While the pan is heating, form the mixture into small cakes and set aside on a plate. (You can also just drop about a ¼ cup at a time into the heated frying pan if you don’t want to form them into cakes).
Cook on each side until golden brown (3-5 minutes each side). Remove the fritters from the pan and place them on a paper towel lined plate for a few minutes. If you’d like to keep them warm while you finish cooking all the batter, place them on a ¼ sheet pan in a 250F oven.
*If you’d like the fritters to be extra crispy, you can coat them with panko bread crumbs just before frying.