Ingredients
2 lge zucchini
Sea salt & black pepper
2 T olive oil &more for frying
1 lge onion chopped
2 cloves garlic finely chopped
3 lge eggs
7 oz feta, diced
Mint chopped fine
Dill chopped fine
2 T pine nuts
3-4 T ap flour
Preparation
Coarsely grate zucchini. Sprinkle a pinch of salt, mix well and let sit for 10 min. Squeeze zucchini with hands to remove juices and tip into lge bowl. Heat 2 T oil in skillet and sauté onion and garlic with pinch each of salt and pepper until softened. Cool slightly and mix with zucchini. Add eggs, feta, herbs, pine nuts and 3 T flour to zucchini. Add generous grinding pepper and mix well until evenly combined. If too wet add another T flour. Heat a thin layer of oil in a skillet. Drop spoonfuls into skillet. Cook 2-3 min each side until golden. Transfer to a warm plate line with paper towels and keep warm. Serve warm with lemon wedges, or yogurt based drizzle.
