Zucchini Fritters (from Cook's Illustrated)

Submitted by Julia Jutras

Makes 12 fritters, serving 4-6

Ingredients:
1 lbs zucchini (about 2 medium), trimmed
1 tsp table salt
8 oz feta cheese, crumbled (about 2 cups)
2 scallions, minced
2 Tbsp minced fresh dill
2 large eggs, lightly beaten
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
1/4 tsp ground black pepper
1/4 cup unbleached all-purpose flour
6 Tbsp olive oil
1 lemon, cut into wedges (for serving)

Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid. (Be sure to squeeze until it is completely dry, or the fritters will fall apart in the skillet. Don't let the squeeze-dried zucchini sit on its own for too long or it will brown.)

2. Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.

3. Heat 3 Tbsp of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-Tbsp-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time.) Fry until golden brown on both sides, 2 to 3 minutes per side.

4. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 Tbsp oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.