Foodbook #824 zucchini fritters Good morning my friends and happy week, something different and delicious for today's meal Let’s do this together step by step Ingredients 4 large zucchini 1 chopped onion 3-4 chopped green onions Or a bunch of chopped mint Or a bunch of chopped parsley Or a bunch of chopped dill 2 beaten eggs 200 g feta cheese in crumbs Salt freshly ground pepper 4 tbsp full of flour that swells on its own olive oil for frying Preparation To make zucchini meatballs with feta, and to make perfect these easy, fluffy and traditional meatballs, we first wash the zucchini. Grate them on a coarse grater and put them in a colander. Sprinkle with salt and let them sweat for 10΄ for the pumpkin meatballs. Squeeze the grated zucchini well by hand or by putting them on a towel. We twist it to let the liquids go. Put them in a bowl and add the dried and fresh onion, dill, mint, parsley, beaten eggs and feta. Continue adding plenty of pepper and salt, only after we have tried them before. Because we salted them in the beginning and we have added the feta. Mix very well with a spoon and little by little add the flour, until you have a thin porridge that turns and falls from the spoon. Heat the olive oil over medium to high heat and after it burns, add the mixture spoon by spoon. Fry the pumpkin meatballs about 2΄ on each side. Each time we add the zucchini meatballs little by little to the olive oil. Be careful not to drop the oil temperature and suck oil instead of crusting. Leave the zucchini meatballs on absorbent paper to drain and serve hot or cold with yogurt dip. Stay safe and healthy my friends and take care of your people My best wishes from Greece