INGREDIENTS
- 2 medium zucchini
- 1 teaspoon kosher salt
- 4 ounces feta cheese, coarsely chopped or crumbled
- 1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish
- 1 tablespoon chopped fresh mint
- 2 teaspoons minced garlic
- 1 large scallion, white and green parts, thinly sliced on the bias
- Grated zest of 1 lemon
- 3 tablespoons all-purpose flour
- 1 large egg
- Canola oil, for pan frying
- 1/2 cup Greek yogurt
- Coarse sea salt, for garnish
DIRECTIONS
Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients.Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.