Ingredients:

  • 2 lbs zucchini, coarsely grated
  • 1 tsp kosher salt
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup crumbled feta cheese
  • 3 scallions, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 3/4 cup Greek yogurt, plain and full-fat
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced into a paste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch salt

Instructions:

  1. Place grated zucchini in a colander and toss with 1 tsp of salt. Let it sit for 10 minutes to draw out the water.
  2. Transfer the zucchini to a kitchen towel or cheesecloth. Twist and squeeze with maximum force until no more liquid escapes.
  3. In a large bowl, whisk the beaten eggs. Stir in the squeezed zucchini, feta, scallions, dill, garlic powder, and black pepper.
  4. Fold in the flour gradually. Stir until just combined; do not overmix.
  5. Add oil to a skillet over medium-high heat until it sizzles.
  6. Scoop about 2 tbsp of batter per fritter into the pan and gently flatten with a spatula.
  7. Cook for 3–4 minutes per side until a mahogany-colored crust forms.
  8. Move fritters to a wire rack immediately to maintain the crunch.
  9. In a small bowl, whisk together the Greek yogurt, lemon juice, zest, and minced garlic.
  10. Slowly whisk in the olive oil, then stir in chopped parsley and a pinch of salt.