Zucchini Patties

Toss grated zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Squeeze excess water out using a kitchen towel.

You can also do this by putting the zucchini in a colander and pressing the water out with a clean towel.

Add zucchini to a dry bowl. Mix in egg, yolk, 1 cup flour, feta cheese, and 1/2 teaspoon salt. Mix in parsley, onions, cilantro and garlic.

If the batter is still really wet, keep adding flour until it reaches more of a creamy consistency.

Heat 2 tablespoons olive oil and 2 tablespoons canola oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more oil as needed. Transfer to paper towels.

Serve with Greek yogurt, tzatziki, marinara, sour cream or any other dipping sauce (yes, you can try ranch, but seriously, think outside the box a little here).

Yields 8-10 patties.

*recipe inspired by a zucchini patty recipe in the May 2007 issue of Bon Appetit