Zucchini Fritters with Feta and Dill
 Adapted from Cooks Illustrated These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. Ingredients 1 pound zucchini (about 2 medium), trimmed 1 teaspoon salt 2 large eggs 2 scallions, minced 2 tablespoons minced fresh dill ½ cup crumbled feta cheese 1 medium garlic clove, minced or pressed through a garlic press ¼ teaspoon black pepper ¼ cup all-purpose flour (or cornstarch) ½ teaspoon baking powder 3 tablespoons olive oil, plus more if necessary Lemon wedges, for serving 1 pound zucchini (about 2 medium), trimmed 1 teaspoon salt 2 large eggs 2 scallions, minced 2 tablespoons minced fresh dill ½ cup crumbled feta cheese 1 medium garlic clove, minced or pressed through a garlic press ¼ teaspoon black pepper ¼ cup all-purpose flour (or cornstarch) ½ teaspoon baking powder 3 tablespoons olive oil, plus more if necessary Lemon wedges, for serving Instructions Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges. Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through. Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges. Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through. Nutrition Information Powered by Serving size: 2 fritters Calories: 152 Fat: 11 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 288 mg Cholesterol: 73 mg Serving size: 2 fritters Calories: 152 Fat: 11 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 288 mg Cholesterol: 73 mg