# What You Need:
→ Fritters
01 - 2 medium zucchini, about 3 cups grated (approximately 14 oz)
02 - 1 teaspoon fine salt
03 - 2 large eggs
04 - 3.5 ounces crumbled feta (about 100 g)
05 - 3 spring onions, thinly 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 Make It:
01 - Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, let rest 10 minutes, then transfer to a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a large mixing bowl whisk the eggs briefly, then add the drained zucchini, crumbled feta, sliced spring onions, minced garlic and chopped parsley; season with 1/2 teaspoon black pepper and fold to combine.
03 - Add the flour and baking powder to the zucchini mixture and stir until just combined; the batter should be thick but still moist.
04 - Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Using 2 tablespoons of batter per fritter, drop portions into the skillet and flatten gently with a spatula; cook 3 to 4 minutes per side until golden brown and crisp, adding additional oil as needed for subsequent batches.
06 - Transfer cooked fritters to a paper-towel–lined plate to drain briefly and keep warm while you finish remaining batter.
07 - Combine Greek yogurt, chopped mint, lemon juice, olive oil, minced garlic and salt and pepper in a small bowl; stir to homogenize and adjust seasoning to taste.
08 - Arrange fritters warm and serve immediately with the yogurt mint dipping sauce.
