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1
Grate your zucchini into a colander.
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2
Once all the zucchini is grated, salt liberally and let sit for a few minutes.
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3
While letting the salt sit on the zucchini, mince 2-3 (or more) cloves of garlic and put in separate bowl.
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4
Dice your onion, place in bowl with the garlic.
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5
*Time saving tip* I put whole cloves of garlic and the onion into the food processor and give a few pulses till they are finely chopped.
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6
Go back to the zucchini and with the bottom of a coffee cup (or hands); press down HARD on zucchini, squeezing all the liquid out of it that you can.
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7
Stir the zucchini around and press again until you feel like you're going to pass out; that should do it.
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8
Throw zucchini into the bowl with the onion and garlic.
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9
Crumble the feta, unless you bought it crumbled already, (if that's the case, just tip it into the zucchini mixture), and mix with zucchini.
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10
Add eggs one at a time, stirring well in between and adding tablespoons of flour as you go.
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11
You want this to be the consistency of thick pancake batter; just barely pourable.
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12
If your mix is too thick, add a little water.
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13
If it's too runny, add flour.
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14
Add your pepper and stir it all together.
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15
Heat a table top griddle to 350-400 degrees F. Spray with oil or spread melted butter to grease.
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16
I prefer olive oil on mine, but it's whatever you like.
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17
If you don't have a griddle, you can use a skillet.
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18
I have found that the fritters cook better on the griddle.
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19
If using a skillet you can pan fry them with an inch or so of oil.
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20
It's up to you and what's available in your kitchen.
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21
Spoon fritters onto griddle (I use an ice cream scoop filled 3/4 full so they all cook even) and let cook for about 4-5 minutes on each side.
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22
When the bottom browns and the top bubbles (much like a pancake), flip with a spatula.
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23
You want the finished product to be about the size of your palm or a good-sized cookie.
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24
When both sides are brown and slightly crispy, remove and drain on paper towels or crumpled newspaper.
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25
Try not to burn your mouth while eating all of these as soon as they come off the griddle.
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26
Variations on Zucchini Fritters:.
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27
You can add more veggies to these: carrots, mushrooms, and yellow squash are all successful add-ins I've used.
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28
My best friend likes to eat these with Ranch Dressing for dipping.
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29
Personally, I'm a purist, but to each his own.
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30
Happy scarfing!
