Zucchini Fritters

2 pounds zucchini
½ tsp salt
1 egg
1 cup crumbled feta
½ cup Italian seasoned breadcrumbs, plus more for dredging
olive oil for pan

1. Finely shred zucchini and mix with salt. Strain liquid out. (there will be a lot!) This will take a while, or you can squeeze liquid out by hand. I would still let it drain for a while first.
2. Chop the zucchini smaller, unless you don’t mind stray strands when you cut a piece while eating.
3. Mix in the egg, then the cheese and breadcrumbs.
4. Form into patties. I used a large ice cream scoop so they were uniform, but you can make them whatever size you want. Flatten them to make it easy for the middle to cook through.
5. Dredge lightly in additional breadcrumbs, then fry on both sides in olive oil.
6. These are somewhat fragile, but freeze well. You may need to add more breadcrumbs, depending how moist the zucchini is. Serve very hot, with tomato sauce!