When you finely cut the squash, be sure to drain any excess water because it will prevent the pancakes from absorbing more oil when sauteed, and it will be easier to flip them over in the pan. Also, don’t overcrowd the saute pan when cooking the fritter as they might break apart when you turn them over.
1 large onion, coarsely chopped
3 Tbsp. vegetable oil, plus more for pan frying
1 lb. zucchini, finely chopped
3 Tbsp. all-purpose flour
Black pepper, to taste
Dash of salt
2 to 3 sprigs mint, chopped
2 to 3 sprigs dill, chopped
6 to 7 oz. crumbled feta cheese
Saute onion in 3 tablespoons oil over medium heat until it is soft and lightly colored.
Add zucchini and saute, stirring, until they, too, are soft.
In a bowl, beat eggs with flour until well blended. Add pepper and salt and herbs; mix well.
Fold feta into the eggs. Spoon in the onion-zucchini mixture. Don’t add the liquid released from the zucchini while cooking.
Film the bottom of a nonstick frying pan with oil over medium heat. Add 2 tablespoons of mixture for one fritter and leave enough space around each fritter for flipping it. Cook until both sides are slightly brown.
Drain on paper towels and serve.
— “Arabesque” by Claudia Roden (Knopf; 2006)