Cedar Cafe Zucchini Fritters

Wheel-thrown and altered stoneware plate from Wayne Fuerst of Westport, MA. available at Local Pottery.

Thanks to Stellios Karastamatis for sharing an offering from the Cedar Cafe menu–tasty vegetable patties that easily adapt to the home kitchen.

1 medium (roughly 10-inch) zucchini, coarsely grated
1 carrot, coarsely grated
1 egg
3/4 cup crumbled feta
5 tablespoons all-purpose flour
¼ cup finely chopped fresh chives
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh basil leaves
salt, to taste
olive oil, for frying
Greek-style yogurt (optional; to accompany)

Squeeze the grated zucchini in a clean kitchen towel to rid it of excess water; place wrung-out shreds in a medium mixing bowl. Add the carrot, egg, feta, flour, herbs, and a few pinches of salt and mix well.

Place a pan over medium-high heat and add 3 tablespoons of olive oil. Form patties of the mixture and fry on both sides until golden-brown. Drain on a rack or paper towels. Continue frying the remaining patties and serve hot with Greek yogurt on the side, if desired.

Serves 4 as an appetizer.