5 medium zucchini, coarsely grated
1/2 t. sea salt
1/4 cup grated onion
3 oz. of flour
1 beaten egg
7 oz. crumbled feta
oil for frying.I started out with 1 T. and added more with each batch I fried.
Place the grated zucchini, salt and onion in a large bowl. Mix and let sit for 30 minutes until the juice is drawn out by the salt. Drain. Mix the flour, egg and stir in feta cheese to the zucchini mixture. Fry large tablespoons of the mixture in moderately hot oil until brown on both sides, making sure the fritters are well cooked. Remove from pan and drain on paper towels.
I served the fritters with a chunky hot tomato salsa and sour cream on the side.