Zucchini Fritters Greek in 30 Minutes

Instructions:

1. Grate the zucchini into a bowl and toss with a pinch of salt. Note: This starts the water extraction process
2. Let the zucchini sit for 5 minutes.
3. Transfer the shreds to a kitchen towel. Twist and squeeze firmly until no more liquid escapes.
4. In a large bowl, combine the squeezed zucchini, crumbled feta, green onions, mint, and dill. Note: The smell of raw mint and salty feta is incredible here
5. Fold in the beaten egg, flour, and Panko crumbs.
6. Mix until the batter is cohesive and just barely holds its shape.
7. Heat oil in the skillet over medium high heat until it shimmers.
8. Scoop about 2 tablespoons of batter per fritter, flattening them slightly with the back of the spoon.
9. Fry for 3–4 minutes per side until a mahogany colored crust forms and the edges are crisp.
10. Transfer to a wire rack or paper towels to drain.