1poundshredded zucchiniabout 3 medium, outside firm skin shredded, seedy middle reserved for another use about 2 cups
2large eggslightly beaten
2green onionswhite and green tops, finely chopped
1 ½ to 2tablespoonsfresh minced dill
1teaspoonminced fresh oregano or marjoram
1teaspoonminced fresh lemon verbenaoptional
1medium clove garlicfinely minced or pressed through a garlic press
Freshly grated black pepperto taste (about ¼ teaspoon)
½ to ¾cupcrumbled feta cheese
Neutral oil for fryingmild olive or grapeseed preferred
*If you want to keep these gluten-freesimply substitute a gluten-free all-purpose flour.
Trim the zucchini and shred it using either a box grater or with your food processor fitted with a shredding disk. Place the zucchini in a fine mesh strainer and toss with the salt. Allow to stand for about 10 minutes, then place into a tea towel (clean cotton dish towel) and wring all of the moisture out. You want the zucchini to be very dry. Set-aside.
Beat the eggs in a large bowl, then add the well-drained zucchini, minced green onion, dill, oregano, lemon zest, lemon verbena (if using), garlic and pepper.
Mix the flour and baking powder together, then add to the egg mixture, mixing until uniformly incorporated. Fold in the Feta cheese.
In a heavy-bottomed skillet (cast iron is perfect here) heat about ¼ inch of oil over medium-high heat; when hot, carefully drop about 2 tablespoons of the mixture into the hot oil, using your spatula to flatten slightly for form about a 2-inch wide latke. Fry until golden brown, about 3 minutes, then turn, cook 3 minutes more or until browned. Remove to a rack or towel-lined plate, add a bit more oil and repeat, working in batches as needed. Latke can be kept warm in a 200°F oven if desired. Serve latke warm or at room temperature.