Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

Ingredients

• 1 potato
• 3 zucchini, shredded
• 1 egg, beaten
• 1/2 sweet onion, finely chopped
• 10 fresh mint leaves, finely chopped
• 1 (8 ounce) package feta cheese, crumbled
• 1/4 cup dry bread crumbs
• 6 tablespoons all-purpose flour
• 1/2 cup olive oil, or as needed
• Salt and ground black pepper to taste

Directions

Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.

In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.

Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.

Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.