Leftover Zucchini Pancakes: Crispy

Instructions:

1. Toss the shredded zucchini with the salt in a colander and let it sit for 10 minutes.
2. Wrap the zucchini in a cheesecloth or kitchen towel and squeeze firmly over the sink until the zucchini feels almost dry to the touch.
3. In a large bowl, whisk the beaten eggs.
4. Fold in the squeezed zucchini, garlic, scallions, flour, pepper, and paprika.
5. Gently stir in the crumbled feta and chopped dill.
6. Heat the neutral oil in a skillet over medium-high heat until it shimmers.
7. Scoop about ¼ cup of batter per pancake into the pan, flattening slightly with a spatula.
8. Fry for 3-4 minutes per side until the edges are mahogany-colored and crispy.