Absolutely one of my favorite summer breakfasts. These are quick and easy, and a great use for zucchini from the garden. I first became smitten with Courgette Fritters on a month long excursion through Greece about fifteen years ago. I have lightened things up a bit by lightly pan frying them rather than deep frying. And the use of whole wheat flour makes them a bit more filling.
Grated zucchini - one medium, or about two cups
6 Tablespoons flour (I use whole wheat pastry flour)
2 Tablespoons feta cheese, crumbled
Chopped fresh parsley & oregano, about a teaspoon each.
Salt & pepper to taste
Olive oil for pan frying
Mix together all ingredients. Heat olive oil in skillet over medium-high heat. Either lightly coat the pan, or make a shallow layer for a more decadent treat. Spoon pancakes into hot oil and brown on each side.
Kali Orexi! (Good Appetite)