Zucchini Feta Cakes

This is not a way to sneak zucchini into your meal. In fact, a stack of these will go fast, even among kids. My friend Joy introduced me to this idea and it has been a mainstay since.

If you are scratching you head trying to figure out how to utilize all the summer squash in your garden, look no further. The recipe is loose, so play around. I have made these with shredded cheddar and jack cheeses (whatever is on hand), and often make a tzatziki sauce to serve alongside.



Zucchini Feta Cakes:
*3 medium summer squash, whole, ends removed
*1 cup crumbled feta
*sea salt
*black pepper
*1 small sweet onion, skin removed
*2-3 fresh eggs
*high quality AP flour
*olive oil

Shred zucchini into a large mixing bowl. Lightly sprinkle with salt and stir. Allow to sit for 10 minutes then transfer to a mesh sieve. Gently press shredded zucchini into sieve to strain excess water. Return to mixing bowl. Season with sea salt and black pepper. Shred about 1/4 cup of the onion into mixture. Stir. Mix eggs into mixture with a fork, followed by the feta. Then add enough flour to create a batter, slightly thicker than pancake batter.
Line a cooling rack with paper towels.
Heat a large skillet over medium heat.  Coat with olive oil. Spoon mixture into hot skillet to create small cakes (about 3 tablespoons of batter for each cake). Loosely shape and flatten slightly with a fork. Brown each cake golden, flipping halfway through.
Transfer to cooling rack and repeat with remaining batter, oiling skillet as needed between batches.
Serve warm.