GREEK ZUCCHINI, RED PEPPER, AND FETA FRITTERS

Appetizers|Award Winner|Brunch|Vegetarian

Ingredients

1 ¼ cups small zucchini, shredded on the large holes of a box grater

½ teaspoon salt

2 cloves garlic, minced

1 egg, beaten

2 tablespoons Hellmann’s Garlic Aioli Dip and Spread (or Hellmann’s mayonnaise)

½ cup red bell pepper, chopped

⅓ cup panko breadcrumbs

3 tablespoons grated parmesan cheese

½ cup feta cheese crumbles

¼ teaspoon black pepper

3 tablespoons olive oil

Instructions

Place the shredded zucchini in a colander (over a large bowl and toss with the salt. Let sit for one hour. It will release a lot of moisture. Discard the moisture and squeeze the zucchini in paper towels to remove any additional moisture.

Place the zucchini in a large blow with all of the remaining ingredients (except the olive oil) and mix well to combine.

Heat the olive oil in a large non-stick skillet over medium high heat. Form the zucchini mixture into small fritters (about ¼ cup of the mixture) and place them in the hot oil. Sear for 3-4 minutes on the first size until golden brown. Flip and sear for an additional 3-4 minutes on the second side until golden brown and hot in the center.

Serve hot with more of the Hellman’s Garlic Aioli Dip and Spread on the side for dipping. YUM!!!