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Put the grated zucchini in a colander, sprinkle with the salt , and rub between your palms until wilted, wringing out as much liquid as possible from the vegetable. Then, place the zucchini in large handfuls at a time inside a cheesecloth, twisting and wringing to get out as much of the remaining liquid as possible.
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Transfer the zucchini to a bowl and add the feta, eggs, scallions, and herbs. Add half the flour and mix gently. Add additional flour a few tablespoons at a time, until the mixture can hold its shape when formed into a ball. The amount of flour may vary depending on the consistency and water content of the zucchini. Season to taste with salt and pepper.
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Shape into 1 ½-inch / 4 cm- balls and place on one or more sheet pans lined with parchment paper. Refrigerate for one hour to firm up.
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To pan-fry: In a large, heavy skillet, heat 2 inches (5 colive oil over medium heat. Put about a cup flour in a shallow bowl. Dredge the patties lightly in flour, shaking off any excess, and fry a few at a time in the hot oil. Turn carefully with a spatula to fry on both sides. Remove with a slotted spoon and drain on paper towels. Repeat with remaining mixture. Serve hot or at room temperature.
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Grated fresh pumpkin or winter squash can be used in place of zucchini.
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To Bake: Remove the fritters from the fridge and place, unfloured, in neat rows on a lined baking pan. Bake in a preheated oven at 350 for about 20 – 25 minutes, turning once, until golden on both sides and cooked through.