1 Zucchini, grated
1 tsp kosher salt
2 oz Jones Family Farm or Mountain View Feta, crumbled
2 tbs unbleached all-purpose flour
1 farm fresh egg (we have great choices: sweetgrass, jones family, berry hill, the farm, wintergrass)
1/2 tsp black pepper
lard for frying
Place grated zucchini in a sieve, sprinkle salt over and let stand to drain for about 30 minutes.
Squeeze excess water from zucchini, place in a bowl. Stir in egg and pepper. Sprinkle 1 tbs flour over zucchini, stir to combine. Add remaining flour, if mixture is to moist. Fold in feta cheese.
Heat a cast iron pan over med heat, melt about 2 tbs lard. Using a 1/4 cup, scoop the mixture in to fry pan. (can make smaller, using 1/8 cup. This size is great for an appetizer). Let fry on each side until golden and crisp, about 3-5 minutes per side.
I dolloped mine with a spicy tomato jam, and a drizzle of plain yogurt. I like these best at room temperature.
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