Pairs Well With
1 large onion, coarsely chopped
3 tablespoons vegetable oil, plus more for pan frying
1 pound zucchini, finely chopped
3 tablespoons all-purpose flour
—Black pepper, to taste
—Dash of salt
2-3 sprigs mint, chopped
2-3 sprigs dill, chopped
6-7 ounces crumbled feta cheese
Saute onion in 3 tablespoons oil over medium heat until it is soft and lightly colored.
Add zucchini and saute, stirring, until they, too, are soft.
In a bowl, beat eggs with flour until well blended. Add pepper and salt and herbs; mix well.
Fold feta into the eggs. Spoon in the onion-zucchini mixture. Don’t add the liquid released from the zucchini while cooking.
Film the bottom of a nonstick frying pan with oil over medium heat. Add 2 tablespoons of mixture for one fritter and leave enough space around each fritter for flipping it. Cook until both sides are slightly brown.
Drain on paper towels and serve.