So my obsession with zucchinis continues! If you don't know already, I LOVE zucchinis (see proof here and here). It's been a month since I last posted a recipe with zucchini, so this recipe is inevitable.
This time around, we're going Greek. I love the idea of vegetable fritters for the crunch factor. Research has shown that crunchy food makes our brain perceive them to taste better. That's why potato chips are full of air pockets and are always too big for a single bite - that way you'll always need to break them into smaller pieces to fit into your mouth and hear the crunch. Do you ever notice how it's hard to stop at just one chip?
Anywho, crunchy chips aside, there's no way I can stop at just one zucchini fritter either. If you take care to make really thin fritters, they'll come out beautifully crispy. It's also important to get rid of as much moisture as possible. You can simply squeeze the shredded zucchinis in a tea towel or take the extra step - salt them, let sit for about 15 minutes and strain well. Most zucchini fritter recipes I found didn't require feta, so that's a personal preference. Just remember to adjust how much salt you use depending on how salty the cheese is.
Get the full recipe after the jump.
