A savory summer appetizer. These golden, crispy fritters are delicious on their own, or served with a bit of plain yogurt flavored with a bit of chopped garlic, mint, and lemon zest. A great way to use up some of that summer squash!

Zucchini Fritters with Feta and Thyme

3 medium zucchini, shredded with skin on
1 1/2 teaspoons fine grain sea salt
3 large organic, free-range eggs
3/4 cup white whole wheat flour or spelt flour
1/3 cup crumbled goat feta
1/4 cup fresh mint, chopped
zest of one lemon
1 tablespoon extra virgin olive oil
3 medium shallots, chopped
A few sprigs of thyme, leaves stripped from the stem
3 garlic cloves, chopped

Clarified butter or extra virgin olive oil, for cooking

Place the shredded zucchini in a medium bowl, sprinkle with salt, toss, and let sit for 5-10 minutes. Press out any liquid with a clean dishtowel and then toss one more time to fluff up the zucchini again.

In a large bowl combine the eggs and flour. Don't overmix, it is ok if there are some flour pockets. Now gently fold in the cheese, mint, lemon zest, and a few pinches of salt and pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat and cook the shallots, thyme, garlic and zucchini for a few minutes, just until the zucchini softens up. Let cool for a few minutes off heat and then fold the zucchini into the flour and egg mixture.

Clean out the skillet and then over medium-high heat add a generous splash of either olive oil or clarified butter. When hot, drop about 2 tablespoons of batter into the skillet giving a bit of room between each fritter. Too much batter and the zucchini will steam and not get any of that crispness you are after. Cook them on this side until they are golden and crisp on the bottom, then flip and cook the other side in the same way you would pancakes. Repeat until the batter is used up!

Serves 6 - 12.