DRAIN THE ZUCCHINI: Grate 2 pounds zucchini with the large holes of a box grater.Put the zucchini in a colander, toss with 1 teaspoon of salt, and let drain for 10 minutes, over a bowl.Now, squeeze water out of the zucchini.

MAKE THE BATTER: In a large bowl, beat 1 large egg.Add shredded zucchini, 1 large red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper.Optionally, add 3½ ounces crumbled feta cheese.Stir with a spatula to form a thick batter.

COOK THE FRITTERS: Heat 2 tablespoons extra virgin olive oil in a large non-stick pan or cast iron skillet (you'll need more oil in cast iron).Drop four heaping tablespoons of mixture into the skillet.Flatten patties with a spatula and shallow-fry them on medium heat for 2 to 3 minutes or until golden brown.Turn and cook for two more minutes, adding more oil if necessary.Arrange them on a plate lined with kitchen paper to absorb excess oil.Add more oil to the pan and cook the next batch.

SERVING SUGGESTIONS: Zucchini fritters are lovely as a light main dish, appetizer, or side dish, sprinkled with chopped fresh herbs (parsley, chives, or dill), flakey salt, and lemon wedges.Try them with a dollop of tzatziki or marinara sauce next to a refreshing salad such as creamy cucumber salad.