1 lb zucchini (about 1 large or 2-3 small), shredded
Pinch of salt
2 tbsp olive oil
1 large onion, finely diced
1 clove garlic, minced
3 tbsp all purpose flour
1 small bunch dill, washed, dried, and finely chopped
1 egg, beaten
4 oz feta cheese, crumbled
Vegetable and/or olive oil for frying
Lemon wedges to serve
Sprinkle the shredded zucchini with a little salt and set in a colander in the sink to drain for 30 minutes. After the 30 minutes passes, press the zucchini against the colander and ring it with your hands to remove as much excess water as possible. Set aside.
Set a large skillet over medium heat, and add the olive oil. Once hot, sauté the onions 3-5 minutes until soft and aromatic. Add the garlic and the drained zucchini and sauté another 2-3 minutes until everything begins to brown. Add the flour and cook an additional minute. Remove from the heat and transfer to a medium mixing bowl. Add the dill, egg, and feta cheese and mix to combine.
Set a large skillet over medium heat and add a good layer of oil to the bottom of the pan (about ¼ inch.) Allow to heat 2 minutes and then, using a soup spoon, carefully spoon small pancake-size portions of the zucchini batter into the pan, leaving plenty of space between each. Cook until golden brown on the bottom – about 2-3 minutes, and then using a spatula, carefully flip the cakes over and cook an additional 2 minutes on the other side.
Transfer the cakes to paper towel to drain briefly. Sprinkle with a little salt and serve immediately with the lemon wedges.