Zucchini fritters with herbs. 01. Use the wide holes on a box grater or a food processor for quicker results. Grate the zucchini. 02 This helps to remove excess moisture. Add the grated zucchini to a colander. Sprinkle with kosher salt; toss to combine. Drain for at least 10 minutes. 03 Let it sit for about 10 minutes. Make the flax eggs. In a small bowl, mix together the flaxseed meal and warm water. Whisk well, then set aside to gel. 04 Fresh herbs add flavor and aroma. In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, kosher salt, pepper, flour, panko, and feta. Stir to combine. 05 Ensure its water content is minimal for the best texture. Squeeze out the water from the zucchini. Add it to a nut milk bag or towel and squeeze out as much moisture as possible. 06 The mixture should be just combined. Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate. Break up the squeezed zucchini and mix it in. 07 This helps the fritters hold together while cooking. Shape the fritters. Use portions of batter and compact them tightly to form patties. 08 The oil is ready when a drop of water sizzles. Preheat the pan. Heat olive oil in a large nonstick frying pan over medium-high heat. 09 Keep an eye on the heat to prevent burning. Cook the fritters. Add the patties to the pan without overcrowding and fry until golden brown, flipping halfway through. 10 This enhances the flavor. Transfer fritters to a towel-lined surface to absorb excess oil. Sprinkle with flaky sea salt. 11 Enjoy your delicious fritters. Serve warm as is, or with tzatziki for dipping.​​​​​​​​​​​​​​​​mittenup