Greek Style Zucchini Pancakes

• 2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible
• 2 large eggs
• 2 tablespoons chives, minced
• 2 tablespoons fresh mint leaves, minced
• 2 tablespoons fresh curly parsley, minced
• 1 tablespoon fresh lemon zest(finely zested)
• 4 tablespoons crumbled Greek feta
• 1 teaspoon dried red pepper flakes, less if you don't want too much heat
• 4 tablespoons all purpose flour
• 1 teaspoon baking powder
• olive oil for frying pancakes

1. Using the large holes on a box grater, shred the zucchini. Line a colander with cheese cloth and put the zucchini in the colander. Sprinkle about a tablespoon of salt and toss the zucchini. Try to extract as much liquid as you can from the shredded zucchini. Pick up the cheesecloth and wring as much more as you can until you feel the zucchini is pretty dry.
2. Add the herbs, pepper flakes and feta and zest. Mix.
3. Add the flour and baking powder and eggs and mix.
4. Pour a very thin layer of olive oil into a frying pan. Using a tablespoon, scoop a heaping spoonful into the pan and flatten the top a little. This should make a 3 inch patty. Repeat until the pan is full. Fry until a nice brown and flip and cook the other side. For bite sized appetizers, use a teaspoon.
5. Set aside on paper towels and finish the rest of the pancakes. Pat to remove excessive oil that may be left from frying.
6. Serve alone or with your favorite yogurt (Greek, of course). The sauce should be very simple, like just with some lemon zest or chives, because there are so many flavors going on in the pancakes.

green zucchini, eggs, chives, mint, fresh curly parsley, feta, red pepper, flour, baking powder, olive oil

Taken from food52.com/recipes/14816-greek-style-zucchini-pancakes (may not work)