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Zucchini Feta Fritters with Tzatziki sauce

Enough zucchini to equal 2 heaping cups after draining

1/4 cup red or green onion diced

2 Tablespoons parsley or mint chopped

1 egg

2/3 cup all purpose flour

1/2 cup fet cheese crumbled

Losher salt and fresh black pepper to taste

Olive oil for pan frying

Shred zucchini. PUt zucchini ina colander over a bowl and sprinkel with 1/2 tsp coarse salt. allow to drain for one hour in the refrigerator. Occasionally press down on the zucchini with the back of a large spoon to remove moisture.

Meanwhile make the Tzatziki sauce:

In a bowl mix the following:

2/3 cup greek yogurt or sour cream

1/2 cup seeded and shredded cucumber

1 tablespoon fresh or 1/2 tablespoon dried dill

a big squeeze or two of fresh lemon juice

Put the sauce in the fridge while you finish the fritters.

In a large mixing bowl combine the zucchini, onion, herbs, flour and feta cheese.

Season to taste with salt and pepper.

Refrigerate mixture for 20 minutes.

Heat a large iron skillet over med-high heat with enough olive oil to generously cover the bottom.

Drop fritter batter by 1/4 cup full into skillet and use a spoon or spatula to form into a pattie.

Cook on each side about 3 minutes - until golden brown.

Place on papertowels to cool drain.

Serve with tzatziki sauce.

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