Zucchini fritters

The summer of zucchini continues! These are tasty little morsels of zucchini goodness. You can't eat just one...consider yourself warned. :)

- 2.5 - 3 cups zucchini, grated

- 1/2 tsp salt

- 1/2 small yellow onion, thinly sliced

- 1 garlic clove, minced

- 2 eggs

- 1 Tbsp cilantro, chopped

- 1 cup feta, crumbled

- few squeezes of sriracha, optional

- 5 Tbsp all-purpose flour

- black pepper

- salt

- vegetable oil for frying

1) Put the grated zucchini in a colander lined with paper towels or cheese cloth. Place colander in the sink or in a larger bowl. Sprinkle zucchini with salt, mix, and let stand for 20-30 minutes. Water will drip through colander into bowl. Carefully squeeze out any excess liquid.

2) In a medium mixing bowl, combine zucchini, onion, garlic, egg, cilantro, eggs, feta, sriracha {if using}, and flour. Season with salt and pepper.

3) Heat oil in a large pan over medium heat. {Just enough oil to coat bottom of pan} Ladle batter by large spoonfuls {I used a gravy ladle} into the pan for each fritter, like you would a pancake, and cook on each side 3-4 minutes. Keep a lid handy --- as the oil heats, it may get angry and splatter. Transfer cooked fritters to a plate lined with a paper towel to drain. Pat off excess oil. Serve warm.