Zucchini Cakes

Ingredients:

• 2 1/2 cups coarsely grated zucchini (about 3)
• 1 Egg
• All Purpose Flour (as needed)
• 1/2 cup crumbled Feta Cheese
• 1 cup chopped Italian Parsley
• 1/2 cup chopped Green Onions
• 1/2 finely chopped and sauteed Onion
• 1 1/2 tablespoons chopped fresh Dill
• 1-2 cloves grated or minced Garlic
• Cayenne Pepper (to taste)
• Salt/Fresh Black Pepper (to taste)
• Olive Oil for frying

** These measurements are just a guide. Test your batter before making all of your cakes, and add more seasonings/herbs as needed.

Directions:

1. Toss the zucchini and 1/2 teaspoon salt together and let stand for at least 5 minutes. This will allow the water to extract.

2. Transfer the zucchini to a fine mesh strainer/ sieve and press out excess liquid. Try to get as much out as possible.

3. Place the dried zucchini in a bowl and mix in the egg, 2 tablespoons flour, and cheese. Mix in the parsley, green onions, sauteed onions, and dill. Add salt, pepper, cayenne to taste. If the batter is still wet, add more flour as needed. Try not to add to much as it will alter the taste.

4. Heat olive oil on a large skillet over medium heat. There should be enough olive oil to cover the entire skillet. Working in batches, drop the batter by rounded spoonfuls into the skillet. Fry the patties until golden brown on both sides. Add more oil as needed.

5. Transfer to paper towels, and serve with a yogurt sauce.