Ingredients:

  • 2 lbs zucchini, grated
  • 1 tbsp kosher salt
  • 1/2 cup feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup panko breadcrumbs
  • 3 tbsp fresh mint, finely chopped
  • 3 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 1 cup Greek yogurt, plain
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1 tbsp extra virgin olive oil
  • Pinch of salt

Instructions:

  1. Place the grated zucchini in a bowl and toss with 1 tbsp of kosher salt. Let it sit for 15–20 minutes to draw out moisture.
  2. Transfer the zucchini to a kitchen towel or cheesecloth. Twist and squeeze firmly until no more liquid drips out, resulting in a dense, dry ball of zucchini.
  3. In a large bowl, combine the squeezed zucchini, crumbled feta, beaten eggs, flour, and panko.
  4. Fold in the minced garlic, mint, parsley, dill, and black pepper. Mix until just combined; do not overwork the batter.
  5. Heat olive oil in a skillet over medium heat and sear the fritters until golden brown on both sides.
  6. Prepare the dip by mixing Greek yogurt, lemon juice, grated garlic, olive oil, and a pinch of salt.