1medium garlic clove, minced or pressed through a garlic press
1/4 teaspoonblack pepper
1/4 cup chickpea flour or whole grain flour
1/2 teaspoonbaking powder
6 tablespoonsolive oil
Shred the zucchini on the large holes of a box grater or in a food processor. Transfer the zucchini to a strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallionsl, feta, garlic and black pepper. Sprinkle the flour and baking powder and stir until incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature.
I like to eat it with a home made napolitana sauce and parmigiano. ENJOOOOOOY!!