3 zucchini, washed and shredded with the skin on
2 eggs, lightly beaten
4 scallions, thinly sliced
3 tablespoons chopped fresh mint
1 cup crumbled feta
1 cup panko breadcrumbs
1/4 teaspoon salt
pinch of crushed red pepper flakes
freshly ground black pepper
olive oil for frying
**Tip: You can make this dish gluten free by substituting one or two boiled, mashed potatoes instead of the panko.
Place the grated zucchini in a colander and sprinkle with salt (about a 1/2 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it strain for at least 30 minutes.
Add the sliced scallions, mint, feta and the pepper. Mix well. Add the beaten eggs, panko bread crumbs and salt. Mix until combined.
Heat the olive oil in a frying pan over medium- high heat.
Form the zucchini mixture into round walnut sized balls with your hands and press them lightly to flatten. This will allow them to cook evenly.
Fry them about 2-3 minutes on each side or until golden brow. Place them on a plate lined with paper towels to drain the excess oil.
Serve them with tzatziki sauce or marinara. Enjoy!