The beautiful crisp and cheesy zucchini that I do every summer

1. For donuts: Place the zucchini in a colander placed on a sink or a large bowl, sprinkle with salt and let stand for at least 30 minutes and up to an hour. Using a flexible spatula, press the zucchini against the sides of the colony to extract liquid. Wrap the vegetables in a clean kitchen towel or a cheese and press to remove excess liquid.

2. Place the drained zucchini in a large bowl with dill, green onions, nutmeg and feta. Mix to combine. Add the eggs, stirring to combine. Add the flour and, using a flexible spatula, bend to incorporate. If the dough is too wet to form a pancake, add flour, 1 tablespoon at a time, until the dough can be shaped in a pancake. Using your hands, form the dough in pancakes about 3 to 4 inches in diameter.

3. In a large cast iron, carbon steel or a stainless steel pan, heat the olive oil over medium-high heat to sparkle. Working in lots if necessary, place the pancakes in the pan, spaced 1/2 to 1 inch. Cook until the golden brown on one side, about 3 minutes. Return the pancakes carefully and cook until the bottom is golden brown, about 2 minutes more. Repeat with the remaining pancakes. Serve with tzatziki.

Special equipment

Strainer; flexible spatula; Clean or cheese towel; Caster, carbon steel or stainless steel stove

Notes

The zucchini can be grated using the large holes of a box grater or shredded in a food processor equipped with a network disc.

Make-ahead and storage

The remains can be refrigerated in an airtight container up to 5 days. Reheat in an oven, an air fryer or a microwave until he was warmed up.

To freeze cooked donuts, organize them in a single layer on a leaf tray lined with parchment. When frozen, transfer to a zipped bag. The donuts can be reheated from frozen in an oven at 350 ° F (175 ° C) or air fries until they are warmed.