Zucchini Fritters

1 1/2 pounds zucchini, grated 1 teaspoon salt 1/4 cup all-purpose flour 1/4 cup crumbled feta 2 cloves garlic, minced 1 large egg, beaten Salt and pepper, to taste 2 tablespoons olive oil 2 tablespoons minced fresh dill

Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels. In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.

Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown about 2 minutes and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes). Serve with sour cream, yogurt, another sauce, or simply plain.