Feta Zucchini Pancakes (WIP)

4 C. shredded zucchini
1/2 t. salt
3/4 C. brown rice flour
2 green onions, chopped
2 egg
3 T. minced fresh parsley
1 T. snipped fresh dill
2 garlic clove, minced
1/4 C. crumbled feta cheese
1/4 C. oil

In a sieve or colander, sprinkle zucchini with salt and let sit for 15 minutes to release some of the water.  Drain zucchini, squeezing to remove excess liquid.  Pat dry.  In a small bowl, combine the zucchini, flour, onions, egg, parsley, dill, garlic and cheese.

Heat oil in a large skillet over medium-low heat.  Drop batter 2 tablespoonfuls at a time into oil; press lightly to flatten.  Fry in batches until golden brown on both sides, using remaining oil as needed.

**Getting closer.  The pancakes definitely held together better this time, but there was a little too much flour I think.  Something in between the first time which did not hold together and this attempt to allow the zucchini to shine through a little more.  Try lowering to 1/2 C.  Also try adding some additional thinks like maybe crumbled bacon, pimientos for some pop