GREEK ZUCCHINI, RED PEPPER, AND FETA FRITTERS
Ingredients
1 ¼ cups small zucchini, shredded on the large holes of a box grater
½ teaspoon salt
2 cloves garlic, minced
1 egg, beaten
2 tablespoons Hellmann’s Light Mayonnaise
½ cup red bell pepper, chopped
⅓ cup panko breadcrumbs
3 tablespoons grated parmesan cheese
½ cup feta cheese crumbles
¼ teaspoon black pepper
3 tablespoons olive oil
Instructions
Place the shredded zucchini in a colander placed over a large bowl and toss with the salt. Let sit for one hour. It will release a lot of moisture. Discard the moisture and squeeze the zucchini in paper towels to remove any additional moisture.
Place the zucchini in a large blow with all of the remaining ingredients (except the olive oil) and mix well to combine.
Heat the olive oil in a large non-stick skillet over medium high heat. Form the zucchini mixture into small fritters (about ¼ cup of the mixture) and place them in the hot oil. Sear for 3-4 minutes on the first size until golden brown. Flip and sear for an additional 3-4 minutes on the second side until golden brown and hot in the center.
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