*serves about 6
2 pounds large squash/zucchini (about 2 large fruits), trimmed and grated on the wide holes of a grater or food processor
½ cup chopped mixed fresh herbs (I used fennel, dill, mint and parsley and went heavy on the dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
1 cup crumbled feta
all-purpose flour as needed and for dredging
olive oil for frying
1. Salt the zucchini/squash generously and leave to drain in a colander for up to one hour, tossing and squeezing from time to time. Take up handfuls of zucchini/squash and squeeze out all the moisture.
2. In a large bowl, beat the eggs and add the shredded zucchini/squash, herbs, cumin, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful of mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the mixture and form balls or patties. Lightly dredge in flour. (I actually skipped the dredging accidentally and they came out great.)
4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from oil, and drain briefly on rack or on paper towl.