# What You’ll Need:
→ Zucchini fritters
01 - 2 medium zucchini, grated (about 3 1/2 cups)
02 - 1 teaspoon fine salt
03 - 2 large eggs
04 - 3.5 ounces crumbled feta
05 - 3 spring onions (scallions), finely sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 cup all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 2 to 3 tablespoons olive oil, for frying
→ Yogurt-mint dipping sauce
12 - 3/4 cup Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon extra-virgin olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Place the grated zucchini in a colander, sprinkle with the teaspoon of salt, toss briefly, and let sit for 10 minutes. Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly until most liquid is expelled.
02 - In a large mixing bowl, beat the eggs lightly then add the squeezed zucchini, crumbled feta, sliced spring onions, minced garlic, chopped parsley, and black pepper; fold together until evenly combined.
03 - Sprinkle the flour and baking powder over the zucchini mixture and stir just until a thick, cohesive batter forms; avoid overmixing to maintain tender fritters.
04 - Warm 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
05 - Spoon roughly 2 tablespoons of batter per fritter into the skillet, flatten slightly with a spatula, and cook 3 to 4 minutes per side until deep golden and crisp; add more oil between batches as needed.
06 - Transfer cooked fritters to a paper-towel-lined plate to drain briefly, then keep warm in a low oven while you finish remaining batches.
07 - Whisk the Greek yogurt with chopped mint, lemon juice, olive oil, minced garlic, and salt and pepper in a small bowl; adjust seasoning to taste.
08 - Arrange the fritters warm and serve immediately with the yogurt-mint sauce on the side.
