1 medium onion
1/3 c. all-purpose flour
1/2 c. finely chopped fresh flat-leaf parsley
1 t. finely chopped fresh oregano
1 t. coarse sea salt
1/4 t. freshly ground pepper
2 large eggs, lightly beaten
extra-virgin olive oil, for frying
plain yogurt and apricot jam, for serving
Grate zucchini on the large holes of a box grated, then squeeze dry in a clean paper towel-lined kitchen towel. Repeat with onion.
Mix together zucchini, onion and cheese, flour and herbs. Season with salt and pepper. Stir in eggs just before frying.
Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1-2 T. oil. Scoop mounds (2 T. each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
Transfer fritters to paper-towel lined plates to drain. Serve with dollops of plain yogurt and apricot jam.
Yield: approximately 20 fritters