3 large zucchini (shredded & squeezed)
2 Eggs beaten
4 Water chestnut flour (found at Chinese market)
2 Scallions chopped
¾ c Feta cheese
1 Garlic clove minced
2 Tbs Dill
Salt and pepper
6 Tbs olive or avocado oil
Using either a hand-held grater or a food processor fitted with the shredding blade, shred the zucchini.
Place the shredded zucchini in the center of a large, clean kitchen towel. Bring the sides up and twist hard to express all of the liquid. You may have to do this a few times to get all the liquid out; the drier the zucchini, the crisper the pancakes will be.
Place the shredded, drained zucchini in a large mixing bowl. Add the eggs, waterchestnut flour, dill, scallions, feta and salt and pepper to taste, tossing to blend in the seasonings.
Heat the oil in a large frying pan over medium heat. When very hot but not smoking, spoon in the zucchini mixture to make individual circles about 3-1/2 inches in diameter (you will need to do this in batches). Fry, turning once, until cooked through, golden brown, and crisp, about 5 minutes.